This dish balances bright acidity, savoury herbs, and a crunchy coating—perfect for tacos, salads, or a standalone entrée.
Crispy Vinegar-Seasoned Fish Fillets
*(Serves 4)*
Ingredients:
Fish & Batter
- 4 white fish fillets (cod, tilapia, or halibut)
- ½ cup all-purpose flour (or gluten-free flour)
- 2 large eggs, beaten
- 1 cup panko breadcrumbs (or crushed cornflakes)
- 1 tsp F N Good Food Salt & Vinegar seasoning (divided)
- 1 tsp smoked paprika (divided)
- 1 tsp garlic powder (divided)
- 1 tsp dried dill (divided)
- ½ tsp onion powder (divided)
- ½ tsp cracked black pepper (divided)
- ¼ tsp cayenne pepper (optional, for heat) (divided)
- ¼ cup olive oil or avocado oil (for pan-frying)
- Lime wedges, for serving
For the Creamy Dill Sauce:
- ½ cup Greek yogurt (or vegan yogurt)
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tsp lemon zest
- 1 tsp honey (or agave)
- Salt to taste
Optional for Tacos:
- Corn or flour tortillas
- Shredded purple cabbage
- Pickled red onions
- Fresh cilantro
Instructions:
1. Prep the Fish:
- Pat fillets dry with paper towels. Season lightly with 1 tsp of the F N Good Food Salt & Vinegar and the dry herbs and spices.
2. Breading Station:
- Flour Bowl: Mix flour with 1 tsp seasoning.
- Egg Wash: Beat eggs with 1 tsp seasoning.
- Panko Bowl: Toss panko with remaining seasoning.
3. Coat the Fish:
- Dredge each fillet in flour, dip in egg wash, then press into seasoned panko to coat evenly.
4. Cook:
- Pan-Fry: Heat oil in a skillet over medium heat. Cook fillets 3–4 minutes per side until golden and flaky.
- Oven Bake (lighter option):
- Preheat oven to 425°F (220°C). Place breaded fillets on a greased baking sheet.
- Spray with oil and bake for 15–18 minutes, flipping halfway.
5. Make the Sauce:
- Stir together yogurt, dill, lemon zest, honey, and salt.
6. Serve:
- For tacos: Layer tortillas with fish, cabbage, pickled onions, and cilantro. Drizzle with sauce.
- For a platter: Serve fillets with lime wedges, sauce, and a side of roasted veggies.
Tips:
- Air Fryer Method: Cook breaded fillets at 400°F (200°C) for 10–12 minutes, flipping halfway.
- Shrimp Swap: Use jumbo shrimp instead of fish (adjust cook time to 2–3 minutes per side).
- Gluten-Free: Use gluten-free flour and panko.
- Extra Zing: Add 1 tsp lemon pepper to the seasoning blend.
This recipe turns simple fish into a vibrant, restaurant-quality dish with minimal effort.
Enjoy!
