Entree: Lithuania – Northern Culinary Region – Kepta žuvis (Pan-fried breaded fish fillets, commonly served with boiled or mashed potatoes and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 4 white fish fillets, approx. 6 oz (170 g) each (approx. 1.5 lb/680 g total)
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 large eggs
- 1/4 cup (60 ml) milk
- 1 1/2 cups (150 g) plain breadcrumbs (fresh or panko)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 lemon, cut into wedges
- 2 tbsp (8 g) fresh dill, chopped
- 1 lb (450 g) baby potatoes (for serving)
- Salt for boiling potatoes as needed

Instructions

1. Pat the fish fillets dry and season both sides with 1/2 tsp (2.5 g) salt and 1/4 tsp (1 g) black pepper.
2. Set up a dredging station: place flour mixed with remaining salt and pepper in one shallow dish; whisk eggs with milk in a second dish; place breadcrumbs in a third dish.
3. Dredge each fillet in flour, shake off excess, dip into the egg mixture, then press into breadcrumbs until evenly coated. Place coated fillets on a plate.
4. Bring a pot of salted water to a boil and cook baby potatoes until tender, about 12–15 minutes depending on size; drain and keep warm.
5. Heat oil and butter in a large skillet over medium heat until butter foams. Add fillets (work in batches if needed) and cook 3–4 minutes per side, or until crust is golden and internal temperature reaches 145°F (63°C) and fish flakes easily.
6. Transfer cooked fillets to a warm plate lined with paper towels and sprinkle with chopped dill and a squeeze of lemon.
7. Serve immediately with boiled potatoes, lemon wedges, and extra dill on the side.