Fish Schnitzel with Creamy Mashed Potatoes
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- Strainer
INGREDIENTS
- Chives, chopped
- Neutral oil, for frying
Fish schnitzel:
- 4 fish fillets, cod / sea bass
- 1 ½ cups breadcrumbs
- 1 ½ cups panko breadcrumbs
- 2 tablespoons sesame seeds
- Kosher salt
- 4 large eggs
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 4 garlic cloves, finely grated
Mashed potatoes:
- 7 medium gold potatoes, peeled and quartered
- 4 tablespoons unsalted butter
- ¾ cup whole milk, warmed
- Kosher salt, to taste
INSTRUCTIONS
- In a large pot, bring salted water to a boil. Add the potatoes and cook until fork-tender, about 20 minutes. Drain well.
- In a medium bowl, whisk together the eggs, mayonnaise, mustard, and garlic until smooth. In a separate shallow dish, combine the breadcrumbs, panko, sesame seeds, and a pinch of salt.
- Pat the fish fillets dry and season lightly with salt. Dip each fillet into the egg batter, allowing excess to drip off, then press into the breadcrumb mixture to coat evenly. Heat ½ inch of oil in a large skillet over medium heat. Fry the fish in batches until golden brown and crisp, 3–4 minutes per side. Transfer to a wire rack to drain.
- Pass the cooked potatoes through a ricer or mash with a potato masher until smooth. Stir in the butter until melted, then gradually add the warm milk. Season generously with salt and stir until creamy.
- Divide the mashed potatoes among plates and top with a schnitzel. Garnish with chives and serve immediately.
MY NOTES
FAQ
What type of fish works best for schnitzel?
The best fish for schnitzel is firm, white fish that holds its shape during frying. Cod, sea bass, halibut, tilapia, or haddock are great choices due to their mild flavor and tender texture. Avoid oily or overly delicate fish like salmon or sole, as they can break apart or overpower the dish. Ensure the fillets are boneless and skinless, and slice them into even portions for consistent cooking. Thicker fillets might require slightly longer frying times, while thinner ones cook faster, so keep an eye on them to prevent overcooking. Fresh fish is ideal, but properly thawed frozen fish works as well.
Can I use frozen fish fillets for the schnitzel?
Frozen fish fillets can be used for schnitzel if fresh fish is unavailable. First, ensure the fillets are fully thawed before preparation. Thaw them in the refrigerator overnight or place them in a sealed bag and submerge them in cold water for faster defrosting. Once thawed, pat the fish dry with paper towels to remove excess moisture, as wet fillets can prevent the coating from sticking properly and may lead to uneven frying. Check for any remaining bones or skin and remove them. Proceed with the recipe as usual, seasoning and coating the fish thoroughly before frying.
Can I use a different type of breadcrumbs?
You can substitute panko breadcrumbs with other types, but the texture may vary. Regular breadcrumbs, crushed crackers, or even ground cornflakes are good alternatives. Panko is popular for its light, airy texture that creates a crispier crust, while regular breadcrumbs are finer and result in a denser coating. If you’re using something unconventional like crushed chips or pretzels, note that they can add unique flavors and extra saltiness, so adjust your seasoning accordingly. Homemade breadcrumbs from toasted and processed bread can also work well and give you control over the texture and seasoning.
How can I make the fish schnitzel extra crispy?
- Avoid overcrowding the pan, as this lowers the oil temperature. Finally, drain the fried fish schnitzel on a wire rack instead of paper towels to maintain crispiness.
- Use panko breadcrumbs, as their texture creates a lighter, crispier coating.
- Make sure the fish fillets are completely dry before dipping them in the batter to help the coating stick better.
- Press the breadcrumb mixture firmly onto the fillets to ensure an even, thick coating.
- Fry in a generous amount of neutral oil heated to 350°F (175°C). Too low, and the coating will absorb oil and become soggy; too high, and it may burn.
What oil is best for frying the fish schnitzel?
Neutral oils with high smoke points, such as canola, vegetable, sunflower, or peanut oil, are best for frying a fish schnitzel. These oils don’t overpower the dish with strong flavors and can withstand the high temperatures required for frying. Olive oil is not recommended for deep or pan-frying because of its low smoke point and distinctive taste. Coconut oil can be used if you want a slight hint of coconut flavor. Whichever oil you choose, ensure it’s heated to the correct temperature (around 350°F/175°C) to fry the fish schnitzel quickly and evenly without making it greasy.
Can I bake the fish schnitzel instead of frying it?
You can bake fish schnitzel for a healthier alternative to frying. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack. Lightly spray or brush the schnitzels with oil to help them crisp up in the oven. Bake for 15–20 minutes, flipping halfway through, until the coating is golden brown and the fish is cooked through. While baked fish schnitzel won’t be as crispy as fried, using panko breadcrumbs and sesame seeds enhances the texture. For extra crunch, use the broil setting for the last 2–3 minutes of baking.
How do I know when the fish schnitzel is cooked through?
The fish schnitzel is cooked through when it turns opaque and flakes easily with a fork. If you’re unsure, use a meat thermometer to check the internal temperature, which should reach 145°F (63°C). The cooking time depends on the thickness of the fillets; thinner pieces cook faster, while thicker ones take longer. Avoid overcooking, as fish becomes dry and rubbery. Observing the frying time (3–4 minutes per side) and ensuring the schnitzels are golden brown are good indicators. Cutting into a piece to check the texture is also a reliable method if you’re cooking for personal use.
