Ritz Cracker Breaded Pan Fish

Ingredients

• 1 tubeRitz crackers
• 5 mllemon pepper seasoning (or half lemon zest and half black pepper)
• 2.5 mlonion powder
• 1egg
• 15 mlmilk
• 15–45 gbutter
• 907 gfresh fish fillets
• 80 mlmayonnaise
• 30 mlsweet relish
• 5 mldill
• 2.5 mlwhite vinegar

Instructions

1. 1

   Crush the crackers

   Crush the crackers into fine crumbs in a sealable bag with a rolling pin or another heavy object, or pulse them in a food processor. In a small bowl, combine the crumbs with the lemon pepper and onion powder, then set aside.

2. 2

   Beat the egg

   In a separate small bowl, beat the egg and milk together until combined.

3. 3

   Heat the butter

   Melt 15 g butter in a non-stick frying pan over medium-high heat.

4. 4

   Coat the fish

   Dip each fish fillet first in the egg mixture, then coat it in the cracker crumbs. Place the coated fillets in the hot pan, working in batches until the pan is full.

5. 5

   Fry until golden

   Cook the fish for 3–5 minutes per side, until golden and flaky when tested with a fork. Transfer cooked pieces to a paper-towel-lined platter and keep them in a warm oven while you cook the remaining fish.

6. 6

   Cook remaining batches

   Between batches, add more butter as needed to keep the pan moistened. Repeat the coating and frying process until all the fish is cooked.

7. 7

   Mix the dipping sauce

   If you do not have tartar sauce, stir together the mayonnaise, sweet relish, dill and white vinegar to make a similar dipping sauce.

What is Ritz cracker breaded pan fish?

This is a home-style American fish supper: fresh fillets are dipped in egg, coated in crushed crackers and fried in a pan. The crunchy coating and quick relish sauce make it a practical choice for cooking fresh-caught fish.

Ritz crackers bring a buttery, salty crumb, while lemon pepper and onion powder season the coating. The method is simple, so the fish remains the focus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 32g protein, 18g carbs, 19g fat.

The fish supplies most of the protein, while the crackers and any side dishes contribute carbohydrates. The mayonnaise and butter are the main sources of fat, with the egg adding a smaller amount. Balance the plate with salad or vegetables and serve the dipping sauce on the side.

The cracker coating

Crumb size: aim for fine, fairly even crumbs so they adhere to the fish and cook at a similar rate. A bag and rolling pin gives you more control than a food processor, which can make crumbs very fine if pulsed too long.

Seasoning: mix the lemon pepper and onion powder through the crumbs before coating the fillets. If using lemon zest and black pepper instead, use equal parts as the recipe suggests.

Coat the fillets evenly

Egg wash: dip the fish in the beaten egg and milk first, allowing excess to drip away. This thin layer helps the crumb coating stick.

Crumbs: press the fish gently into the crumbs so the surface is covered, then move it straight to the hot pan. Handle coated fillets carefully to keep the crust intact.

Frying and doneness

Pan heat: medium-high heat helps the coating turn golden without requiring a long cook. The butter should be hot when the fish goes in, but not smoking.

Doneness: use the suggested 3–5 minutes per side as a guide, since fillet thickness affects timing. The fish is ready when it flakes when tested with a fork; avoid repeatedly turning it, which can loosen the crust.

Cooking in batches

Pan space: arrange fillets without crowding them, and cook in batches if needed. Overfilling the pan can lower the heat and make the coating less crisp.

Keeping warm: place cooked pieces on the lined platter in a warm oven while finishing the rest. Add butter between batches as needed to keep the pan moistened.

A quick tartar-style sauce

Sauce base: mayonnaise gives the dip its creamy texture, while sweet relish adds a sharp, sweet crunch. Dill and white vinegar make the flavour brighter.

Serving: stir the sauce together while the fish cooks, then serve it alongside the hot fillets. It can also be made just before cooking and chilled until needed.

What to serve alongside

Fresh sides: a green salad, steamed vegetables or coleslaw add freshness alongside the crisp coating. Lemon wedges are also a simple match for the seasoned fish.

Heartier plate: serve the fillets with boiled or roasted potatoes if you want a more substantial meal. Keep the sauce on the side so everyone can choose how much to use.

Recipe notes & tips

• Pat the fish dry before dipping so the egg wash clings rather than sliding off.
• Crush the crackers just before cooking to keep the crumbs dry.
• Let excess egg mixture drip off each fillet before coating it in crumbs.
• Use a non-stick pan and add butter between batches if the surface looks dry.
• Keep the cooked fish in a warm oven while the remaining batches fry.
• Mix the dipping sauce in a small bowl and taste it before serving.

Variations

• Use white fish: choose firm fillets that can be turned without breaking apart.
• Add lemon zest: use it with black pepper in place of the lemon pepper seasoning.
• Adjust the dip: add a little extra dill or relish to suit your taste.
• Make the coating finer: pulse the crackers briefly for a more even crumb.
• Serve with lemon: offer lemon wedges for a fresh squeeze over the fish.

Common mistakes to avoid

• Large cracker pieces: they coat unevenly; crush the crackers until the crumbs are mostly fine.
• Wet fillets: the coating may slide off; pat the fish dry before dipping.
• Skipping the egg wash: crumbs will not adhere well; coat each fillet in the egg mixture first.
• Crowded pan: the fish may not brown evenly; cook in batches with space around each piece.
• Overcooking: the fish can become dry; check for flaking after 3 minutes per side.
• Pan too dry: the coating can stick or scorch; add butter between batches as needed.

How to store

Refrigerate leftover fish and sauce separately in covered containers for up to 2 days. Reheat the fish in a moderate oven until hot, rather than in the microwave, to help the coating stay crisp.

Frequently asked questions