One of the best ways to cook fresh fish is to pan-fry the whole thing. It’s easier than you think. This tasty fried fish is crisp and golden outside and hot and juicy inside.
The fish pictured here is porgy, one of my favorites for pan-frying. I ate fresh fish daily while my mother worked at the fish market. In the summer, she would bring home whole porgies and fry them up. This is her recipe.
Smaller fish with white flesh, like snapper, porgy, and trout that can fit in a skillet, are good to cook whole in a pan. Catfish, grouper and bass may be too big for frying whole.
Use a neutral flavored oil that can withstand high temperatures such as avocado or canola oil. You can also use lard or bacon grease. I save leftover bacon grease for frying fish. It adds so much smokey bacony goodness to the flavor. Try it for frying fish for tacos.
I think the best way to fry fish is to coat it in potato or cornstarch that has been spiced. This will give you a crisp, light coating. Skip the eggs and breadcrumbs. Dont bother with batter. Although high in carbs, a small amount of cornstarch is fine on a low-carb diet.
Frying fish to golden, crispy perfection is one of the tastiest ways to prepare fresh fish The light breading seals in moisture while providing a delicate crunch, and the quick cook time keeps the fish tender and juicy But exactly how long does it take to fry fish to perfection? Here is a detailed guide to frying times for different types of fish fillets and whole fish.
Factors That Affect Fish Frying Times
Several factors impact how long fish takes to fry, including:
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Thickness and size of the fish – Thicker fillets and whole fish take longer than thinner fillets or small pieces.
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Type of fish – More delicate fish like sole may cook faster than denser fish like salmon.
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Breading – Heavy breading or batter takes longer to fry than a light dusting of flour.
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Oil temperature – Fish fries faster in hotter oil 350°F to 375°F,
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Crowding – Don’t overload the pan, Fish fries best with room around each piece,
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Frozen vs fresh – Frozen fish takes slightly longer to fry than fresh.
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Doneness – Cook fish until opaque and flaky, not longer or it will dry out.
Frying Times for Fish Fillets
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Thin fillets 1⁄4 to 1⁄2 inch thick – 2 to 3 minutes per side
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Medium fillets 1⁄2 to 3⁄4 inch thick – 3 to 4 minutes per side
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Thick fillets 3⁄4 to 1 inch thick – 4 to 5 minutes per side
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Large fillets may take even longer, up to 7 minutes per side
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Smaller pieces or nuggets fry faster, around 2 minutes per side
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Double the frying time for frozen fish fillets
Frying Times for Whole Fish
Whole fish take longer to fry since you must cook the inside all the way through. Times vary based on size and thickness.
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Small whole fish or trout – 5 to 7 minutes per side
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Medium-sized snapper or bass – 7 to 10 minutes per side
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Large thick whole fish – 10 to 15 minutes per side
How to Tell When Fish is Done Frying
It can be tricky to tell when fish is cooked through without cutting into it. Here are some ways to test doneness:
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Flake the fish with a fork – it should break into clean flakes and look opaque throughout.
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Insert a knife tip into the thickest part of the fish. It should slide in easily when cooked through.
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Check for an internal temperature of 145°F with a meat thermometer.
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The coating should be deep golden brown and crispy.
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The fish should lift off the pan easily when ready and not stick.
Tips for Perfectly Fried Fish
Follow these tips for irresistibly crispy fried fish every time:
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Dry fish fillets thoroughly before breading to prevent splattering.
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Season fish generously with salt and pepper before breading.
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Allow breaded fish to sit 5-10 minutes before frying so coating adheres.
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Fry in a heavy skillet and heat oil to 350-375°F.
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Don’t overload the pan. Fry fish in batches if needed.
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Fry skin side down first if cooking whole fish or skin-on fillets.
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Turn fish gently with tongs or spatula to keep coating intact.
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Check for doneness early and adjust cook time if needed.
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Drain fried fish on a wire rack, not paper towels, to maintain crispy coating.
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Allow oil to reheat between batches. Fish won’t crisp if oil is too cool.
Common Mistakes and How to Avoid Them
Frying fish often leads to a few pitfalls, but these tips will help you avoid them:
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Fish sticks to the pan – Ensure oil is hot enough before adding fish. Don’t try to flip too soon.
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Fish falls apart – Handle gently and don’t flip more than once.
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Raw inside – Fry for long enough and check doneness early. Cook frozen fish longer.
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Soggy coating – Don’t crowd pan. Drain on rack, not paper towels.
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Burnt coating – Don’t let oil get too hot. Adjust heat to prevent overbrowning.
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Greasy coating – Allow excess batter to drip off before frying. Blot fried fish on paper towels.
Cooking Alternatives to Frying Fish
While frying makes fabulously crispy fish, other cooking methods can also yield delicious results:
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Baking – Coat fish fillets in breadcrumbs or panko and bake at 400°F for 15-20 minutes.
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Air frying – Mist fillets with oil then air fry at 400°F for 10-15 minutes, flipping halfway.
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Grilling – Brush fish with oil and grill over medium heat for 3-5 minutes per side.
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Broiling – Coat a broiler pan with oil then broil fish 4-5 inches from heat for 5-7 minutes per side.
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Poaching – Simmer fish gently in broth, wine or water with aromatics for 5-10 minutes.
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Steaming – Place fish in a steamer basket and steam for 8-10 minutes until opaque.
So now that you know approximately how long fish takes to fry and what impacts the cooking time, you can fry fish like a pro! Just be sure to factor in the thickness, size, and type of fish you are cooking. With a little practice, you’ll be making restaurant-quality crispy fried fish at home in no time.
How to select fish
At the fish market look for:
- Eyes that are very clear, full, moist, swollen, and bright Don’t buy fish if the eyes are sunken or cloudy.
- Gills that are clean and bright pink or red. Gills should not be slimy or dark and bloody.
- Fins should be wet and whole.
- Flesh should be wet, slippery and resilient when poked. No visible ice or blood.
- Scent should be mild, not fishy or bad. Tip: Don’t eat anything that smells bad to you.
These are all indicators that the fish is fresh. Ask the fishmonger to clean it by taking off the scales and guts and running clean water over it.
If you need help figuring out which fish are safe and sustainable to eat, seafoodwatch.org is a great resource for navigating seafood choices.
I cant say “porgy” without hearing that line from the song “Summertime” from George Gershwins Porgy and Bess. “Summertime and the livin is easy, fish are jumpin. ” Does this happen to you too?.