Pan-Seared Paprika Fish (The Mayo-Mustard Method)

Crispy, golden, and incredibly moist inside.

Looking for a new way to cook fish fillets that guarantees flavor in every bite? This recipe uses a clever technique: replacing the standard egg wash with a rich Mayo & Mustard binder.

The creamy coating locks in the fish’s natural juices, while the seasoned breadcrumb crust—infused with paprika, thyme, and parsley—provides the perfect crunch. It’s a simple 15-minute dinner that pairs perfectly with fluffy white rice.

👩‍🍳 How to Make It

1. Prepare the Breading: In a medium bowl, whisk together the breadcrumbs, salt, paprika, thyme, black pepper, and dried parsley until well combined.
2. Make the Wet Mix: In a separate bowl, mix the mustard and mayonnaise together until smooth.
3. Heat the Pan: Warm the oil in a skillet over medium heat.
4. Coat the Fish: Dip each fish fillet into the mayonnaise/mustard mixture first, then transfer it to the breadcrumb bowl, pressing gently to coat both sides evenly.
5. Cook: Place the coated fish in the hot oil. Fry for about 4 minutes on each side until golden brown and crispy. Serve immediately.