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Crispy Fish with Rice
Frozen fish fillets pan-fried until golden, served over rice with a canned vegetable on the side. A simple dinner that feels like a proper meal.
Allergens: Contains Fish. May contain Gluten if fish fillets are breaded — check package.
Ingredients
- 4 frozen fish fillets (tilapia, pollock, or any white fish — breaded or plain)
- 1½ cups rice, uncooked
- 1 can (15 oz) green beans or corn, drained
- 2 tablespoons vegetable oil
Optional Extras
- Lemon juice or vinegar
- Salt and pepper
- Garlic powder
- Butter for the rice
- Hot sauce or ketchup
Equipment
- Large skillet
- Medium pot with lid (for rice)
- Spatula
- Small pot (for vegetables)
Instructions
- Start the rice first. Combine 1½ cups rice and 3 cups water in a pot. Bring to a boil, then cover and reduce heat to low. Cook for 18–20 minutes without lifting the lid.
- While the rice cooks, heat the vegetable oil in a large skillet over medium heat.
- Place the frozen fish fillets in the skillet. No need to thaw — cook from frozen. Cook for 4–5 minutes per side until golden and cooked through. The fish should flake easily with a fork when done.
- While the fish cooks, warm the drained green beans or corn in a small pot over low heat, or microwave for 2 minutes.
- Fluff the rice with a fork. Serve the fish over rice with the vegetables on the side.
- Season with salt, pepper, lemon juice, or garlic powder if you have them.
Notes
- Breaded vs plain fish: Both work. Breaded fillets are crispier and more kid-friendly. Plain fillets are lighter — season them with salt and garlic powder before cooking.
- No rice? Serve with instant mashed potatoes or bread instead.
- Tartar sauce substitute: Mix mayonnaise with a little vinegar and a pinch of sugar. It's not the real thing but it works.
- Canned salmon patties: If you have canned salmon instead, make patties like the Tuna Potato Cakes recipe.
- Leftover fish: Flake it into pieces and add to pasta or rice the next day.