Breaded Fish with Rice and Peas

Step 1

Rinse the 1 cup rice in a fine-mesh sieve until water runs clear. In a medium saucepan, combine rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.

Step 2

While rice cooks, set up three shallow bowls: one with 0.5 cup flour, one with 2 beaten eggs, and one with 1 cup breadcrumbs. Pat the 4 fish fillets dry with paper towels and season both sides with salt and pepper.

Step 3

Dredge each fillet in flour, shaking off excess, then dip in egg, letting excess drip off, then coat thoroughly with breadcrumbs. Press gently so crumbs adhere.

Step 4

Heat 0.25 cup vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place 2 fillets in the pan without crowding. Cook until golden brown and crispy, about 3-4 minutes per side, until fish flakes easily with a fork. Transfer to a plate and repeat with remaining fillets.

Step 5

When rice is almost done, place 1 cup frozen peas in a microwave-safe bowl with 2 tablespoons water. Microwave on high for 2-3 minutes until heated through; drain any excess water.

Step 6

Fluff the cooked rice with a fork and gently fold in the peas. Serve the breaded fish alongside the rice and peas, with lemon wedges for squeezing over the fish.