Breaded fish recipe – cooking ideas from the Batch Lady

THIS week we have more brilliant back-to-school recipes that are so easy to make.

They are speedy midweek meals – but my breaded fish is a great dish to have in the freezer, as you can eat it with chips, in sandwiches and with salad.

In fact, the list is almost endless. I always think if you are going to the lengths of breading something, why not double or triple the recipe and fill that freezer?

My top tip is to make sure you plan meals when the children are back at school.

It can be a stressful time with the school run, after-school clubs, play dates and all the rest.

But if you can set aside an hour on a Sunday to plan for the week ahead, it will save you so much time.

Breaded fish (Serves 4)

Prep time: 10 minutes
Cook time: 30-35 minutes


  • 55g plain flour
  • 2 eggs
  • 125g panko breadcrumbs
  • 4 fillets white fish (whatever you prefer)

METHOD: Take three bowls. In one, add the flour. In the second, crack the eggs and whisk. In the third bowl, add the panko breadcrumbs and season.

Take the fish and coat firstly in the flour, making sure it is fully covered.

Then transfer the fish to the egg wash and make sure it is well coated before transferring to the panko breadcrumbs and ensuring that it is coated all over.

Once you have coated all four fillets, place them on a baking tray.

Ready to freeze: Place the raw breaded fillets, on the baking tray, in the freezer and make sure they are covered. Freeze for two hours before putting in a reusable freezer bag. This will save space in your freezer.

Ready to cook: These fillets can be cooked from frozen.

Simply place on a lined baking tray and spray or drizzle with oil.

Cook in the oven at 180C/160C fan/gas 4 for 30 to 35 minutes until golden brown.

Serve with chips, tartare sauce and some mushy peas.

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