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Crispy Pan Fried Fish Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 88 reviews
  • Author: Paula
  • Prep Time: 3 minutes
  • Cook Time: 5 minutes
  • Total Time: 8 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: International

Description

This Crispy Pan Fried Fish recipe delivers perfectly golden, flaky fish fillets with a satisfyingly crispy exterior. Using simple ingredients and a straightforward stovetop pan-frying method, it’s an easy and delicious way to enjoy fresh fish. The optional paprika in the flour adds a subtle smoky depth, while lemon wedges and fresh herbs brighten the dish, making it perfect for a quick weeknight meal or elegant dinner.

Ingredients

Scale

Fish and Coating

  • 2 thin fish fillets, around 150g / 5 oz each, 1 cm / 2/5″ thick, skin on or off
  • Salt and pepper, to taste
  • 1/4 cup / 35g plain/all-purpose flour (can substitute with wholemeal flour)
  • 1 tsp paprika (optional)
  • 2 – 3 tbsp vegetable or canola oil (enough to mostly thinly cover pan base)

Garnishes

  • Lemon wedges
  • Finely chopped parsley or dill (optional)

Instructions

  1. Pat Dry the Fish: Use scrunched-up paper towels to dry the fish fillets thoroughly on both sides. This step is especially important if using thawed frozen fish to ensure a crispy crust.
  2. Season the Fish: Generously season both sides of the fillets with salt and pepper to enhance flavor.
  3. Prepare the Flour Mixture: On a plate, mix together the flour and paprika (if using) evenly.
  4. Coat the Fish: Press the fish fillets firmly into the flour mixture on both sides so it adheres well. Then, shake off any excess flour to prevent burning and help achieve crispiness.
  5. Heat the Pan and Oil: Place a heavy-based skillet (standard or non-stick) over medium-high heat until you see wisps of smoke. Add the oil and swirl to coat the pan evenly. The oil will heat rapidly.
  6. Fry the Fish: Carefully place the fish fillets into the hot pan. You should hear an immediate sizzle. Gently shake the pan to prevent sticking. Cook the first side for about 2 minutes until golden and crisp, pressing down gently for even contact.
  7. Flip and Cook: Turn the fish fillets over and cook the other side for another 2 minutes until crisp and cooked through. Remove from the pan promptly to avoid overcooking.
  8. Manage Browning: If the fish starts browning too fast, temporarily remove the pan from heat. If the fillets stick, refrain from moving them until they release naturally when the crust has formed.
  9. Serve Immediately: Plate the fish immediately with lemon wedges and a sprinkle of chopped parsley or dill if desired. The crispiness diminishes after about 5 minutes.

Notes

  • Fish choice: This recipe works with any fish fillet, skin-on or off. Thinner fillets are preferred for a better crispy skin-to-flesh ratio and even golden crust. Ensure the fillets are pin-boned and scaled if skin is present. Store-bought fish usually comes prepared.
  • Flour coating: Shaking off excess flour is crucial to avoid burnt bits and to maintain crispiness that stays on the fish when flipping.
  • Sauces: A fresh squeeze of lemon is ideal, but you can also serve with tomato ketchup or other preferred sauces.
  • Nutrition: Nutrition values are based on using 1.5 tbsp oil per serving and skinless fillets.

Nutrition

  • Serving Size: 1 fish fillet with coating and oil
  • Calories: 280
  • Sugar: 0g
  • Sodium: 300mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 55mg

Find it online: https://piesbypaula.com/crispy-pan-fried-fish-recipe/