Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, water or fish stock, olive oil, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
In a mixing bowl, combine the mayonnaise, sour cream, fresh dill, garlic powder, onion powder, lemon juice, salt, and pepper. Whisk until smooth and well combined. Adjust seasoning to taste. Refrigerate until ready to serve.
Set up a breading station: Place flour in one shallow dish, beaten eggs in a second dish, and breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper in a third dish.
Dip each fish fillet first in the flour, then in the beaten eggs, and finally in the breadcrumb mixture, ensuring it’s well coated.
Heat oil in a large skillet over medium-high heat. Once hot, carefully add the breaded fish fillets.
Fry for 3-4 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
Serve the crispy fish over a bed of fluffy rice. Drizzle the creamy dill ranch over the fish or serve on the side for dipping.
Enjoy your Crispy Fish Rice with Creamy Dill Ranch!