Sour Cream & Onion Breaded Fish With Lemon-Parmesan Pasta
March 5th, 2025A Quick, Comforting Dinner of Crispy, Zesty Fish
This recipe for crispy fish is inspired by the flavor profile of sour cream and onion dip. Fillets of mild white fish are coated in a zesty mixture of sour cream & chives, then crusted in panko breadcrumbs that become golden and crunchy after a quick pan-fry. The breaded fillets pair perfectly with a simple, buttery lemon-parmesan pasta. Serve everything with a sprinkle of parmesan and fresh parsley for a comforting, quick dinner.
Opt for a variety of white fish that is cut into thinner fillets so that there’s a good ratio of fish-to-crunch. Wild Alaska Pollock fillets are a good option, as they’re mild, flaky, and will crisp up beautifully in a skillet. We suggest cutting them in half so that they’re easier to handle, as they tend to be a bit long, reflecting the shape of the fish. If you don’t have Wild Alaska Pollock fillets in your kitchen, you can substitute rockfish, which has a similar shape but a bolder flavor.
Sour Cream & Onion Breaded Fish With Lemon-Parmesan Pasta
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
10 minutes
Total time
25 minutes
Yield
4-6 servings
Ingredients
- 4 (6 oz.) portions Wild Alaska Pollock fillets or rockfish
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup sour cream
- 1 tablespoon dried chives
- 2 tablespoons onion powder, divided
- 1 teaspoon garlic powder
- 2 cups panko breadcrumbs
- Oil, for frying
- 3 tablespoons salted butter
- 1 lb. angel hair pasta
- 1 lemon, juiced
- ½ cup freshly grated parmesan cheese, plus more for serving
- Freshly chopped parsley, for garnish
Instructions
1. Pat the fish dry with a clean kitchen towel or paper towels and season with salt and pepper. Cut fillets in half if desired for easier handling.
2. In a medium bowl stir together the sour cream, chives, 1 tablespoon onion powder, and garlic powder. Add the fish and use a rubber spatula or the back of a spoon to brush on the sour cream mixture, making sure to fully coat. Refrigerate for 1-2 hours.
3. When ready to cook, prepare the pasta according to package directions and reserve ½ cup pasta water.
4. Meanwhile, combine the remaining 1 tablespoon onion powder and panko breadcrumbs in a shallow bowl. Working with one piece of fish at a time, remove the fish from the sour cream mixture and use your fingers to remove any excess. Place the fish in the panko mixture and press into the fish to create a crust on both sides. Transfer to a large plate.
5. Pour enough oil to cover the bottom of a large skillet and heat over medium heat until a bit of the panko mixture sizzles when added to the oil. Add the fish, two at a time to the skillet, and cook until golden brown, about 1-2 minutes per side. Transfer to the paper towel lined plate. Repeat with the remaining pieces of fish.
6. Once the fish is finished cooking, wipe the skillet clean and return to the heat. Add the butter and melt. Add the lemon juice, parmesan cheese, and pasta and toss to coat, adding reserved pasta water to thin the sauce if needed.
7. Serve the fish over a bed of the pasta and top with more dried chives and parmesan cheese, if desired.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
