Crispy Pan Fried Fish

Crispy Pan Fried Fish

from recipetineats.com
Main
8 min
2 servings
300 kcal / serving

Recipe video above. 3 key tips to ensure your pan fried fish comes out beautifully golden and crispy every time: pat the fish dry, press flour on well but shake excess off well, and heat the pan first before adding the oil or use a heavy duty non stick pan. With a good fish, well seasoned and crispy skin, I don't need a sauce....but I've added a couple in the notes just in case! :)

Ingredients

  • 2thin fish fillets, around 150g/5 oz each, 1 cm / 2/5" thick, skin on or off ((note 1))
  • salt and pepper
  • ¼ cup35g flour ((plain/all purpose, wholemeal))
  • 1 tsppaprika (, optional (note 2))
  • 2 tbspoil, enough to mostly thinly cover base ((i use vegetable or canola))
  • lemon wedges
  • finely chopped parsley or dill (, for garnish, optional)

Directions

  1. 1

    Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.

  2. 2

    Season the fish well on both sides with salt and pepper (key!).

  3. 3

    Mix the flour and paprika on a plate.

  4. 4

    Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.

  8. 8

    Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.