Crispy Pan Fried Fish
User Reviews
4.9
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Prep Time
3 mins
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Cook Time
5 mins
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Total Time
8 mins
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Servings
2 servings
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Calories
300 kcal
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Course
Main Course
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Cuisine
American
Crispy Pan Fried Fish
Description
This Crispy Pan Fried Fish recipe uses thin fish fillets, about 1 cm thick, ensuring even cooking and a desirable crispy exterior. After patting the fish dry to remove excess moisture, it is generously seasoned with salt and pepper. The fillets are coated with a flour and paprika mixture, pressing the coating gently but shaking off excess to prevent burning and flaking off during cooking.
The fish is cooked in a hot heavy skillet with enough oil to coat the bottom, sizzling immediately on contact. Cooking is about two minutes per side for a crisp golden crust and tender interior. If the fish sticks initially, it's best to wait until it naturally releases. The dish is finished with lemon wedges and optionally garnished with dill or parsley.
This method is adaptable to various fish types but works best with thinner fillets for a better crust-to-fish ratio. Simple sauces like lemon butter or creamy dill can complement the fish, though a squeeze of fresh lemon is enough for a fresh finish.
Ingredients
- 2 fish fillet Note 1, thin, 150g/5 oz each, 1 cm/2/5" thick, skin on or off
- salt
- black pepper
- 1/4 cup / 35g flour (plain/all purpose, wholemeal)
- 1 tsp paprika , optional (Note 2)
- 2 - 3 tbsp oil I use vegetable or canola, enough to mostly thinly cover base
Garnishes:
- lemon wedges
- parsley for garnish, optional, finely chopped, or dill
Instructions
- Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.
- Season the fish well on both sides with salt and pepper (key!).
- Mix the flour and paprika on a plate.
- Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)
- Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke. Add oil and swirl to coat the pan - it will heat within seconds.
- Add fish - it should sizzle straight away. Shake the pan lightly to move the fish. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. Cook the other side for 2 minutes until crisp then remove.
- If it's browning too quickly, just remove pan from the stove briefly. If it's stuck, don't move - it will release naturally once golden.
- Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.
Notes
- Use thin fish fillets around 1 cm thick for crispiness and even cooking.
- Ensure fish is pin boned and scaled if skin is on for best texture and safety.
- Shake off excess flour before frying to avoid burnt bits and ensure a crisp crust.
- Squeeze fresh lemon over the fish before serving for bright flavor.
- Optional sauces include lemon butter, creamy dill, cocktail sauce, or tartare sauce, but the fish is fine on its own.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300cal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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