Chicken-Fried Fish

Total Time:
35 min
20 min
15 min

4 servings

  • 12 ounces green beans, trimmed
  • Kosher salt
  • 4 6 -ounce tilapia fillets
  • Freshly ground pepper
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon paprika, plus more for sprinkling
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 1/4 cups low-sodium chicken broth
  • 1/4 cup whole milk
  • 2 tablespoons cream cheese
  • 1 tablespoon chopped fresh parsley
  • Place the green beans in a microwave-safe dish. Add 1/4 cup water and 1/2 teaspoon salt, cover loosely with plastic wrap and microwave until tender, about 5 minutes.

  • Meanwhile, sprinkle the fish all over with 1/2 teaspoon salt, and pepper to taste. Combine the flour and paprika in a shallow dish. Beat the eggs in another dish. Dip each fish fillet in the eggs, then dredge in the flour mixture, turning to coat. Reserve the flour mixture.

  • Heat 3 tablespoons vegetable oil in a skillet over medium-high heat. Working in batches, fry the fish until cooked through, 3 to 4 minutes per side. Transfer to a plate and tent with foil. Wipe out the skillet.

  • Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Whisk in 3 tablespoons of the reserved flour mixture, then add the chicken broth and 1/4 cup water; bring to a boil, whisking. Add the milk, cream cheese and parsley; cook, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper.

  • Divide the fish among plates. Top with the sauce and sprinkle with paprika. Serve with the green beans.

  • Per serving: Calories 401; Fat 16 g (Saturated 4 g); Cholesterol207 mg; Sodium 659 mg; Carbohydrate 24 g; Fiber 3 g; Protein 43 g

  • Photograph by Christopher Testani

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