Crispy Pan Fried Fish in Minutes

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Are you craving restaurant-quality pan fried fish with a shatteringly crisp golden crust and tender, juicy interior? Look no further than this easy stovetop method that delivers perfect results in under 5 minutes! Forget sad, soggy fish or fillets stubbornly glued to the pan. With a few simple tips, you’ll be frying up crispy, flavor-packed fish for quick dinners all the time.

Why You’ll Love This Crispy Pan Fried Fish:

• Quick and easy, taking just 5 minutes for fresh or frozen fish fillets
• Minimal ingredients needed – just fish, flour, oil and seasonings
• Crispy, evenly golden brown exterior with moist, flaky fish inside
• Budget-friendly way to enjoy high-quality fish at home
• Simple tips ensure fish releases easily from the pan, no sticking!
• Delicious with just a squeeze of lemon or dress it up with sauces

The Secrets to Crispy Pan Frying Fish:

1. Use a heavy skillet or cast iron pan for even browning.
2. Heat the pan first before adding oil to prevent sticking.
3. Pat fish very dry and dredge in flour, shaking off excess.
4. Let the fish cook undisturbed until it naturally releases from the pan.

What You’ll Need:

• Fresh or frozen fish fillets like tilapia, cod, haddock (about 5-6 oz each)
• All-purpose flour or rice flour for coating
• Oil with a high smoke point like vegetable, canola or peanut oil
• Seasonings like salt, pepper, paprika, cajun seasoning, dried herbs
• Lemon wedges for serving

How to Crispy Pan Fry Fish in Minutes:

1. Pat the fish fillets very dry with paper towels and season both sides with salt, pepper and any other desired spices like paprika or cajun seasoning.
2. Dredge the fish in flour on both sides, pressing so it adheres. Shake off any excess very well.
3. Heat a heavy pan or skillet over medium-high heat until lightly smoking. Add just enough oil to lightly coat the bottom of the pan.
4. Carefully add the fish fillets, leaving space between them. Let cook undisturbed for 2-3 minutes until golden brown and crispy on the bottom.
5. Using a thin spatula, gently flip each fillet and cook for 2 more minutes until cooked through. If sticking initially, don’t force it – let it keep cooking until it releases itself.
6. Transfer the crispy pan fried fish to plates and serve hot, garnished with lemon wedges, fresh herbs like parsley or dill, and sauce on the side if desired.

Dressing It Up: Sauce Ideas for Fish

While the golden crust and moist, flaky fish is outstanding on its own with just a squeeze of lemon, sauces add an extra punch of flavor! Try a rich lemon butter sauce, creamy dill sauce, remoulade, cocktail sauce or a buttery white wine sauce.

Tips for Make-Ahead

Crispy pan fried fish is best enjoyed right after cooking when the crispy exterior is at its peak. However, you can coat the fish in flour and refrigerate for a day ahead. Simply cook per recipe instructions when ready to serve.

There’s no need to feel intimidated about pan frying fish at home. With a few easy tips, you’ll have a crispy, restaurant-quality main dish ready in minutes! Paired with roasted veggies, a fresh salad or buttery rice, crispy pan fried fish makes a satisfying and impressive meal any night of the week.

Crispy Pan Fried Fish

Look no further than this easy stovetop method that delivers perfect results in under 5 minutes!

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Course: Seafood

Cuisine: American

Prep Time: 3 minutes mins

Cook Time: 5 minutes mins

Total Time: 8 minutes mins

Servings: 2

Ingredients

• 2 thin fish fillets 5-6 oz each, fresh or thawed
• Salt and pepper
• 1/4 cup all-purpose flour
• 1 tsp paprika optional
• 2-3 Tbsp vegetable canola or peanut oil
• Lemon wedges for serving
• Chopped parsley or dill for garnish (optional)

Instructions

• Pat fish fillets very dry on both sides with paper towels. Season both sides with salt and pepper.
• Place flour and paprika if using on a plate and mix. Dredge fish in flour on both sides, pressing to adhere. Shake off any excess very well.
• Heat a heavy skillet over medium-high heat until lightly smoking. Add enough oil to lightly coat the bottom.
• Carefully add the fish fillets, spacing apart. Cook undisturbed for 2-3 minutes until golden brown and crispy on bottom.
• Gently flip fillets and cook 2 more minutes until cooked through. Don’t move fish if sticking initially – it will release naturally.
• Transfer crispy fish to plates and serve immediately with lemon wedges and garnished with herbs if desired.

Notes

For thicker fillets, add 1-2 minutes cook time per side. Fish is done when opaque and flakes easily with a fork.
Avoid moving fish until it releases on its own to prevent sticking.
See blog post for sauce ideas and make-ahead tips.

Let me know if you have any other questions! This crispy pan fried fish is such a quick and delicious way to enjoy fresh fish.