Crispy Pan Fried Fish
Total Time
8 minutes
Prep Time
3 minutes
Cook Time
5 minutes
Rating
4.93 out of 5 stars
(85)
Ingredients
2 servings
- 2 thin fish fillets, around 150g/5 oz each, 1 cm / 2/5" thick, skin on or off (Note 1)
- Salt and pepper
- 1/4 cup / 35g flour (plain/all purpose, wholemeal)
- 1 tsp paprika (, optional (Note 2)
- 2 - 3 tbsp oil, enough to mostly thinly cover base (I use vegetable or canola)
- Lemon wedges
- Finely chopped parsley or dill (, for garnish, optional)
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Preparation
Step 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.
Step 2
Season the fish well on both sides with salt and pepper (key!).
Step 3
Mix the flour and paprika on a plate.
Step 4
Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)
Step 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.
Step 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.
Step 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.
Step 8
Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.
Step 9
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