Breaded Skinless Fish Fillets With Red Pepper Mayon

Name: Breaded Skinless Fish Fillets With Red Pepper Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 7- to 8-ounce red bell pepper, cut into 1-inch pieces; 1/2 cup mayonnaise; 1 tablespoon finely chopped fresh chives; 2 teaspoons fresh lemon juice; Large pinch of cayenne pepper; 1/2 cup all purpose flour; 1 teaspoon salt; 1/2 teaspoon coarsely ground black pepper; 1 large egg; 2 tablespoons milk; 2 1/2 to 3 cups fresh breadcrumbs made from crustless French bread; 4 5- to 6-ounce skinless thin fish fillets (such as flounder or petrale sole); 2 tablespoons (or more) butter; 2 tablespoons (or more) olive oil

Servings: persons

1 7- to 8-ounce red bell pepper, cut into 1-inch pieces
1/2 cup mayonnaise
1 tablespoon finely chopped fresh chives
2 teaspoons fresh lemon juice
Large pinch of cayenne pepper
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 large egg
2 tablespoons milk
2 1/2 to 3 cups fresh breadcrumbs made from crustless French bread
4 5- to 6-ounce skinless thin fish fillets (such as flounder or petrale sole)
2 tablespoons (or more) butter
2 tablespoons (or more) olive oil

1
Using on/off turns, chop bell pepper in processor until juices form. Transfer to small sieve set over bowl; let drain 10 minutes. Mix next 4 ingredients in small bowl. Stir in 1/2 cup bell pepper. Season mayonnaise with salt and pepper. DO AHEAD:
2
Mix flour and next 2 ingredients in pie dish. Whisk egg and milk in another dish. Place breadcrumbs in third dish. Sprinkle fillets with salt and pepper. Coat each side with flour, then egg mixture, then breadcrumbs, covering completely.
3
Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches if necessary, add fish to skillet. Saute until just opaque in center and crust is golden brown, adding more butter and oil as needed, about 4 minutes per side. Serve fillets with red pepper mayonnaise.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 7- to 8-ounce red bell pepper, cut into 1-inch pieces, 1/2 cup mayonnaise, 1 tablespoon finely chopped fresh chives, 2 teaspoons fresh lemon juice, and more.

Yes, Breaded Skinless Fish Fillets With Red Pepper Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breaded Skinless Fish Fillets With Red Pepper Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions