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Lemon Butter Fish Bites with Garlic Aioli
Ben Carraoli

Lemon Butter Fish Bites with Garlic Aioli

I just tried making these Lemon Butter Fish Bites with Garlic Aioli, and I can honestly say they turned out amazing! The combination of tender fish, buttery lemon flavor, and creamy garlic aioli is a total crowd-pleaser.
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Total Time 27 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb firm white fish fillets like cod or tilapia, cut into bite-sized pieces
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 2 cloves garlic minced
  • 1/2 cup mayonnaise
  • 1 tsp Dijon mustard
  • Fresh parsley chopped

Method
 

  1. First, cut your fish into uniform bite-sized pieces. Season them with salt, pepper, and paprika. Then, set up a dredging station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs. This ensures every bite gets a perfect crunchy coating.
  2. Heat butter and olive oil in a skillet over medium heat. Dip each fish piece first in flour, then egg, and finally coat in breadcrumbs. Fry the bites for 2-3 minutes per side until golden brown and crispy. I like flipping gently so the coating stays intact.
  3. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and Dijon mustard. Taste and adjust salt if needed. I usually make the aioli while the fish is cooking so it’s fresh and ready to dip.
  4. After frying, pour a little melted butter over the hot fish and drizzle with fresh lemon juice. Sprinkle chopped parsley on top for a burst of color and freshness. I love this step because it makes the fish so buttery and zesty.
  5. Transfer fish bites to a serving platter. Place the garlic aioli in a small bowl on the side for dipping. I always garnish with extra parsley and lemon wedges to make it visually appealing.

Notes

  • I always pat the fish dry before dredging; it keeps the coating crispy.
  • Using panko instead of regular breadcrumbs gives a crunchier texture I adore.
  • Don’t overcrowd the pan; it helps each bite fry evenly.
  • Adding a pinch of smoked paprika to the breadcrumbs gives a subtle depth.
  • Fresh lemon juice at the end brightens every bite beautifully.