5-Ingredient Popcorn-Crusted Fried Fish Recipe Pops With Flavor in 20 Minutes by Chef Gigi

Seafood Dinner
2 years ago

5-Ingredient Popcorn-Crusted Fried Fish Recipe Pops With Flavor in 20 Minutes

Popcorn as a crust on fish? Now why didn’t I think of that? Oh, I did! And guess what? This popcorn-crusted fried fish recipe is delicious and super easy to make.

Serve this quick fish recipe with your favorite side dishes. I like to make broccoli, asparagus or carrots and a grain like quinoa or rice.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 to 6


Here’s how to make it:

  1. Grind the popcorn in a food processor on high speed until the size of peas. If you’re using plain, unsalted popcorn, drop in a generous pinch or two of salt. Remove the popcorn from the processor and place in casserole dish. Set aside.
  2. Add the sifted flour in another casserole dish or plate. Season with salt and pepper. Set aside.
  3. Beat the eggs with a pinch of salt, pepper and the cayenne pepper. Set aside in a shallow dish.
  4. Press each fillet into the seasoned flour to coat both sides. Gently shake off the excess flour and dip fillet into the egg mixture to coat both sides. Dredge the fillet in the popcorn breading, pressing gently to thoroughly coat each side. Set coated fillets on a platter.
  5. In a large sauté pan, heat enough coconut oil to coat the interior of the pan, pooling about 1/4- to 1/2-inch high. When oil is heated and shimmering, gently place a few filets down in the hot oil. Cook in batches until the coating is golden and crisp while the interior of the fish flakes easily with a fork, about 1 to 2 minutes each side.
  6. Remove from oil and gently roll in additional popcorn meal, if needed. Drain on a paper towel. Serve immediately with fresh made tartar sauce, warm melted butter, homemade ranch dressing or dip of your choice.

Note: You can also bake in a preheated 425-degree F oven. However, if you are in search of crispy filets, pan frying is best.

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Food Processors $30 & Up
Popcorn $3 & Up
Flour $3 & Up
Cayenne $3 & Up
Coconut Oil $4 & Up

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Meredith Schneider
Oh wow! Maybe my kids wouldn't fuss over eating their fish if I made it like this! Your so awesome Chef Gigi Gaggero xoxox
Donna John
What fish could you substitute for the Dover sole, Chef Gigi Gaggero?
Chef Gigi
Any firm white fish.... my kids love halibut- salt and pepper the fish well . Also you can do this with shellfish like -shrimp.
Donna John
Shrimp sounds really good. I've cooked halibut twice, and haven't yet mastered it. Chef Gigi Gaggero
Elisa Schmitz
What a fabulous idea, Gigi Gaggero , yum!

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