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Crispy Pan Fried Fish Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 123 reviews
  • Author: Lisa
  • Prep Time: 3 minutes
  • Cook Time: 5 minutes
  • Total Time: 8 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Frying
  • Cuisine: International

Description

This Crispy Pan Fried Fish recipe delivers perfectly golden and crunchy fillets using a simple flour coating and skillet frying method. With minimal ingredients and quick cooking time, it’s an ideal weeknight meal that highlights the delicate flavor of thin fish fillets, enhanced by a squeeze of fresh lemon and optionally garnished with herbs like dill or parsley.

Ingredients

Scale

Fish Fillets

  • 2 thin fish fillets, around 150g / 5 oz each, 1 cm / 2/5” thick, skin on or off
  • Salt and pepper to taste

Coating

  • 1/4 cup / 35g plain/all purpose or wholemeal flour
  • 1 tsp paprika (optional)

Cooking Oil

  • 2 – 3 tbsp vegetable or canola oil, enough to mostly thinly cover base of skillet

Garnishes

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

Instructions

  1. Pat Fish Dry: Use scrunched up paper towels to dry the fish on both sides thoroughly, especially important if using thawed frozen fish to ensure crispiness.
  2. Season Fish: Generously season both sides of the fish with salt and pepper; this is key for flavor.
  3. Prepare Flour Mixture: On a plate, mix the flour and paprika (if using) evenly.
  4. Coat Fish: Press the fish firmly into the flour mixture on both sides so it adheres well, then shake off any excess flour to prevent burning or flaky coating.
  5. Heat Skillet and Oil: Place a heavy-based skillet (normal or non-stick) over medium-high heat until wisps of smoke appear. Add the oil and swirl to coat the base; oil will heat quickly.
  6. Cook Fish – First Side: Add the fish to the hot pan; it should sizzle immediately. Lightly shake the pan to move the fillets, then cook for 2 minutes until the coating is golden and crisp, pressing gently to ensure even contact.
  7. Cook Fish – Second Side: Flip carefully and cook the other side for 2 minutes until crisp and golden, then remove from the pan.
  8. Adjust Heat if Needed: If the fish browns too quickly or the coating burns, briefly remove the pan from the stove to let it cool slightly. Resist moving the fish too much if it sticks, as it will naturally release when ready.
  9. Serve: Serve immediately to maintain crispiness, garnished with lemon wedges and optional herbs like dill or parsley. Crispiness diminishes after 5 minutes.

Notes

  • Fish Choice: Works with any fish fillet (skin on or off), but thinner fillets yield a better crispy skin-to-flesh ratio and more even browning. Ensure fish is pin-boned and scaled if skin is on.
  • Excess Flour: Shaking off excess flour is crucial to prevent burnt bits in the pan and to keep the coating crisp and adhered to the fish.
  • Sauces: This dish is lovely with just fresh lemon juice, but you can also serve it with tomato ketchup or other favorite sauces.
  • Nutrition: Calculated per serving assuming 1.5 tbsp oil used and all oil consumed (even though some remains in the pan), and skinless fish fillet.

Nutrition

  • Serving Size: 1 fillet (approximately 150g)
  • Calories: 280 kcal
  • Sugar: 0.3 g
  • Sodium: 400 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 28 g
  • Cholesterol: 70 mg

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