Crispy Herb-Breaded Dogfish Fillets
Golden and crunchy on the outside, tender and flaky on the inside — these breaded dogfish fillets are a crowd-pleasing classic. A lemon-garlic marinade infuses the fish with bright, fresh flavors before it gets its irresistible crispy coating. A budget-friendly recipe that's simple enough for any weeknight yet impressive enough for guests.
🛒 Ingredients
6 servings
- 2.2 lbs (1 kg) dogfish, cut into strips
- 5 garlic cloves, crushed
- 4 lemons (juice)
- 1 tsp dried herbs (thyme, oregano)
- Salt and freshly ground black pepper
- 2 large eggs
- 3 tbsp whole milk
- 1½ cups (150 g) fine breadcrumbs
- ¾ cup (100 g) all-purpose flour
- Vegetable oil for deep-frying
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Cut the dogfish into even strips about 2 inches long. In a shallow dish, whisk together the lemon juice, crushed garlic, dried herbs, salt and pepper.
- 2
Add the fish strips, toss to coat, cover and refrigerate for at least 1 hour — or overnight for deeper flavor.
- 3
Set up a breading station: flour in the first bowl, eggs beaten with milk in the second, and fine breadcrumbs in the third.
- 4
Remove the fish and pat lightly with paper towels. Dredge each strip in flour, dip in the egg mixture, then roll in breadcrumbs pressing gently so the coating sticks.
- 5
Heat oil to 350 °F (175 °C). Fry in small batches for 3–4 minutes per side until deep golden and cooked through.
- 6
Drain on a paper towel-lined plate and serve immediately with lemon wedges and a crisp green salad.
💡 Chef's Tip
Swap a tablespoon of flour for cornstarch to boost crunchiness. Adding a teaspoon of Dijon mustard to the egg wash gives a subtle, savory depth that complements the lemon marinade beautifully.
Similar Recipes
Same category — Main Dishes
🍽️ Complete your meal
More ideas to accompany this dish
