Fried Fish and Eggs Breakfast

You might have recently read my post on the canadian bacon, egg, and cheese sandwich as possibly being one of my favorite meals at breakfast. The one that trumps that breakfast is fried fish and eggs.  While growing up in Indiana, and even moving to Wisconsin, we spent a lot of time at my grandparents home in Monticello, Indiana. This is where it all began.

Fried Fish for Breakfast

Monticello was a nice little town, and as kids, it was a perfect place to be. My grandparents lived in a small community located on one of waterways that led into Lake Freeman. It was just the best place to visit. One of our routines was to wake up at the crack of dawn, grab our fishing poles, and go fishing for at least two to three hours. My grandparents had their own pier, and just short of the end of the pier was a large stump in the water. This was a hot spot that simply attracted large pan fish such as bluegill, sunfish, and crappie. In my opinion, the best eating fish out there. As we would catch them, and lots of them, either my dad or grandpa would come down to check on us, and the catch, and begin cleaning them. Once cleaned, we would take them back to the house and have them for breakfast.

There is something to be said about this breakfast. It is light, but hearty, and just has the best texture, and is one that I could eat every weekend. It brings back great childhood memories, and is one I just shared with my kids this past weekend.


  • Panfish filets
  • 1/4 cup of flour
  • 1 tsp of salt and pepper, to taste
  • 1 cup of canola oil for frying

Add the salt and pepper to the ziploc bag, and add in the flour. Seal and shake. Next take a few fish fillets and add them to the bag, lightly, and I mean lightly coating. We are not looking for a thick coating on the fish, but something extremely light. You could use light cornmeal if you wanted to as well.

Heat your oil in your fry pan on medium heat, and when it comes to temperature, drop in your fish. Fry only for a couple of minutes on each side, as they will not take long to cook due to the size of the fillets. Remove and let excess oil drain on some paper towel. Sprinkle a bit of salt on each fillet. Repeat.

Cook your eggs to your liking, and plate with the fish fillets, some fresh fruit, and some toasted bread.

I wanted to take this opportunity to thank a new friend, Bill “the fisherman”, who was so kind to bring two very large bags of fish fillets to the house. The breakfast and memories could not have been possible without that delivery of fish.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Fried Fish and Eggs Breakfast”

  1. that is a great breakfast i grew up in a small southern county when we were growing up that was one of the things we had for breakfast was fried fish and eggs and some time what ever we had left over from supper

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