Description
This Pan Fried Fish recipe features tender white fish fillets coated in a seasoned flour mixture and cooked to golden perfection in a skillet. Served with a bright lemon drizzle and fresh parsley, it’s a quick and easy main course perfect for a weeknight dinner or a casual seafood feast.
Ingredients
Scale
Fish and Coating
- 4 white fish fillets such as cod, tilapia, haddock, or sole, about 5 to 6 ounces each
- 0.5 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
- 0.25 teaspoon garlic powder (optional)
Cooking Fats and Finishing
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- Lemon wedges (for serving, optional)
- Fresh parsley (for garnish, optional)
Instructions
- Prep the fish: Pat the fish fillets dry thoroughly with paper towels to remove excess moisture, which helps achieve a crisp crust during cooking.
- Prepare the flour mixture: In a shallow dish, combine the all-purpose flour, salt, black pepper, paprika, and garlic powder if desired for extra flavor.
- Dredge the fillets: Lightly coat each fish fillet in the seasoned flour mixture, shaking off any excess to avoid a thick coating.
- Heat the pan: Place a large skillet over medium heat and add olive oil along with the unsalted butter. Heat until the butter is melted and lightly foaming, indicating the pan is ready.
- Cook the fish: Add the coated fish fillets to the skillet in a single layer, making sure not to overcrowd the pan. Cook for 3 to 4 minutes on each side, depending on thickness, until the fish is golden brown and flakes easily with a fork.
- Finish and serve: Remove the cooked fillets from the pan and immediately drizzle with fresh lemon juice. Serve hot with lemon wedges and garnish with fresh parsley for a bright, fresh finish.
Notes
- To ensure extra crispiness, avoid overcrowding the skillet; cook the fish in batches if necessary.
- This dish pairs beautifully with rice, roasted vegetables, or a fresh salad for a complete meal.
- Optional spices like paprika and garlic powder add subtle flavor but can be omitted for a simpler taste.
- Patting the fish dry before coating is crucial to getting a crispy exterior.
