Crispy Pan Fried Fish
Look no further than this easy stovetop method that delivers perfect results in under 5 minutes!
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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.
Avoid moving fish until it releases on its own to prevent sticking.
See blog post for sauce ideas and make-ahead tips.
