Crispy Pan Fried Fish
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
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
Season the fish well on both sides with salt and pepper (key!).
- 3
Mix the flour and paprika on a plate.
- 4
Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)
- 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
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
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
Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.