Breaded and Baked Perch Fillets Cutlets

There is nothing quite like the taste of fried fish with its crispy coating. Rather than having a beer batter and being deep-fried in a pot of oil, these Perch Fillets Cutlets are breaded with breadcrumbs and baked in the oven with just a light drizzle of olive oil. The results are tender fish with a crisp coating that is utterly delicious. These fish cutlets can be served for dinner with fries and coleslaw as you would with deep-fried fish, or with a simple side salad and rice pilaf for alternative side dishes.

While you may feel intimidated by breading your own fish, it is actually very easy. You begin by dipping the fish in flour followed by the egg, and finally, the breadcrumbs. Once coated, the fish fillets are drizzled with olive oil and baked until they are golden and cooked through. The coating is simple and can be modified with your favorite spices and herbs if desired.

What are Perch Fillet Cutlets?

These fish cutlets are basically pieces of perch that have been coated with breadcrumbs before being baked in the oven until crisp and cooked through. While they are closely related to English-style fish, they are quite different as they don’t include a beer batter and they aren’t deep-fried.

While this fish cutlet recipe uses perch, you could really use any type of firm-fleshed fish you prefer such as cod, swordfish, and more. You can vary the breadcrumb coating by adding various seasonings as well. Dried herbs, garlic powder, onion powder, cayenne powder, and lemon zest are all delicious options.

Pro Tips

• Choose similar-sized fillets or cut the fillets into equal-sized pieces to ensure they cook evenly.
• If you prefer not to use perch, feel free to use swordfish, plaice, cod, or halibut instead.
• If your fish doesn’t seem completely coated with breadcrumbs, you can add more egg to the patches that don’t have any breadcrumbs and then dip them into the breadcrumbs again.
• Feel free to add seasonings like cayenne pepper, lemon zest, onion powder, garlic powder, dried thyme, dried rosemary, dried parsley, and more.
• Fine breadcrumbs work the best for fish cutlets but you could also use panko breadcrumbs if you prefer.
• Feel free to use gluten-free breadcrumbs to make this recipe gluten-free.

What to Serve with Fish Cutlets?

These fish cutlets are wonderful served with French fries, coleslaw, tartar sauce, and lemon wedges. However, they can also be served with steamed vegetables like asparagus or beans, green salads, roasted potatoes, or rice pilaf.

What Type of Breadcrumbs Should Be Used for Fish Cutlets?

Fine dry breadcrumbs are ideal for these fish cutlets, however you could use pre-seasoned breadcrumbs or panko breadcrumbs if you prefer instead. You could also use your favorite gluten-free breadcrumbs is you would like to make this recipe suitable for a gluten-free diet as well.

Can I Use Fresh Breadcrumbs on Breaded Fish?

No, while fresh breadcrumbs have many wonderful uses, it isn’t ideal to use them on baked fish as they may become soggy from the moisture in the fish. It is best to use fresh breadcrumbs in foods that require binding such as meatballs, hamburgers, or meatloaf instead.

How Do I Get The Breading To Stick to The Fish?

To get the breading to stick to the fish, ensure the fillets are dry before coating. Pat them with paper towels to remove excess moisture. Then, follow the proper breading sequence: dip the fish in flour to create a dry surface, then in beaten egg to act as glue, and finally in breadcrumbs. Press the breadcrumbs gently onto the fish to ensure they adhere well.

How Can I Tell the Fish is Cooked?

You will know that the fish is cooked through when it is golden and crisp, and flakes easily with a fork.

Can I Freeze These Perch Fillets Cutlets?

Yes, these breaded fish fillets can be frozen. After coating the fish with breadcrumbs, place them on a tray lined with parchment paper and freeze until solid. Once frozen, transfer the fillets to an airtight container or freezer bag. They can be baked directly from frozen at 360°F/180°C, though you may need to extend the cooking time by 5–10 minutes. Avoid freezing the fish after baking, as the texture may become soggy when reheated.

More Fish Main Dishes You Need to Try!

Healthy Tuna Patties

Salmon Nuggets

Homemade Fish Balls

Fish and Chips

Beer Battered Fish

How to Store Fish Cutlets

These fish cutlets are best enjoyed as soon as it is cooked for the best texture, but if you would like to store it for longer, you can store it in an airtight container in the fridge for up to 3 to 4 days. Then, you can reheat it in the oven to ensure that the coating re-crisps during the reheating process.

How to Make Fish Cutlets

Step 1: Season the fish with salt.

Step 2: Dip the fish in flour, ensuring it is coated thoroughly.

Step 3: Dip the fish in the egg until coated.

Step 4: Dip the fish in breadcrumbs until the fish is coated evenly.

Step 5: Arrange the fish on a parchment-lined baking sheet and drizzle it with olive oil. Bake it in a 180°C (350°F) oven for 20 minutes.

Step 6: Serve the fish immediately.