Easy Pan Fried Fish gives the fish a nice crust on the outside and a juicy, flaky inside. This is one of my favorite quick ways to make white fish. Serve this with lemon wedges, fresh parsley and a side of couscous. This is the recipe you need to make seafood dinner in less than 15 minutes!
Easy Pan Fried Fish gives the fish a nice crust on the outside and a juicy, flaky inside. This is one of my favorite quick ways to make white fish. Serve this with lemon wedges, fresh parsley and a side of couscous. This is the recipe you need to make seafood dinner in less than 15 minutes!
Some nice white fish options for this recipe are: Tilapia, flounder, catfish, striped bass, or red snapper.
How to store leftovers: Store in the refrigerator in an airtight container for up to 5 days. To warm it up again, put it in the oven, air fryer, or a skillet over medium-low heat until it’s warm all the way through.
Pan frying fish is one of the quickest and easiest ways to cook fresh, flavorful fish fillets with a crispy crust and tender interior With just a few simple steps and basic ingredients, you can enjoy restaurant-quality fish entrées in the comfort of your own home.
As an avid home cook and seafood lover, pan fried fish is one of my favorite easy weeknight meals. The method produces moist, flaky fillets encased in a golden crispy coating, without needing to deep fry or oven bake.
In this comprehensive guide I’ll walk through my tried-and-true process for achieving perfect pan fried fish fillets every time. I’ll also share my best tips for choosing fish types seasoning, dredging, frying, and more. With a little practice, you’ll be able to execute this simple fish cooking technique like a pro!
Step 1: Selecting the Right Fish
The first step is choosing what type of fish to pan fry. Ideal candidates are white fleshed fish that are relatively mild in flavor, so they won’t get overpowered by the crust. Excellent varieties include:
- Tilapia
- Cod
- Flounder
- Sole
- Catfish
- Halibut
- Snapper
- Mahi mahi
- Trout
- Striped bass
I recommend purchasing skinless, boneless fillets that are an even 1⁄2 to 1 inch thickness. Skin-on fillets will curl when cooked, so skinless is best for pan frying. Fresh fish is ideal, but frozen fillets work too if thawed overnight in the fridge.
When shopping, look for bright, glossy fillets without any discoloration. They should smell mildly like the ocean, not fishy or ammonia-like. Plan on about 4 ounces of fish per serving.
Step 2: Preparing the Fillets
Once home, unwrap the fish and pat dry thoroughly with paper towels. This helps the breading adhere properly. If the fillets are thicker than 1 inch, you can slice them horizontally to reduce the thickness.
Season both sides of the fillets generously with salt and pepper. I also like to sprinkle on garlic powder, paprika, cayenne, or Old Bay seasoning for extra flavor. Refrigerate 30 minutes to allow the salt to penetrate the flesh, which enhances juiciness.
While the fillets chill, assemble your dredging station. Set out three shallow dishes or pans: one with an egg beaten with a bit of water or milk, one with seasoned flour, and one with fine dry breadcrumbs. I prefer panko breadcrumbs for extra crunch.
Step 3: Bread the Fillets
When ready to cook, dip each fillet first in the flour, shaking off any excess. Next, coat the floured fillet in the egg wash. Finally, press both sides into the breadcrumbs until completely covered.
Set the breaded fillets on a clean plate or pan until ready to fry. Allowing them to sit 5-10 minutes helps the coating adhere better. Dredge all the fillets in batches before frying.
Tip: For added flavor and crunch, you can mix minced herbs, spices, grated cheese, or panko breadcrumbs into the dredging flour or basic breadcrumbs. Get creative with the coatings!
Step 4: Heat the Oil and Pan
Pour a 1⁄4 inch layer of high smoke point neutral oil like vegetable, peanut, or canola oil into a large heavy skillet. Cast iron skillets are ideal as they distribute heat evenly.
Heat the oil over medium high heat until shimmering. Use a deep fry or candy thermometer to bring the temperature to 350-375°F. The oil must be hot enough to instantly sear and brown the breading. If it’s not hot enough, the coating will absorb oil and turn greasy.
Carefully add the breaded fish fillets one or two at a time. Resist the urge to crowd the pan, which steams instead of frying. Work in batches to avoid dropping the temperature.
Step 5: Pan Fry the Fillets
Once the fillets are nestled into the hot oil, do not disturb them for 3-4 minutes until the crust is deeply golden brown. Use tongs to gently flip and cook another 3-4 minutes on the second side.
The total cooking time is 6-8 minutes per batch. Fillets 1 inch thick may need a minute or two longer. The fish should flake easily with a fork when done, with an internal temperature of 140°F.
Transfer the cooked fillets to a paper towel lined plate to drain excess grease. Sprinkle with flaky sea salt and fresh parsley or lemon wedges. Repeat with remaining batches, regulating the heat and reusing the oil.
Tip: Keep cooked fillets warm in a 200°F oven on a wire rack set over a baking sheet while frying additional batches.
Step 6: Serve and Store Leftovers
The golden, crunchy fish fillets pair perfectly with tartar sauce, creamy coleslaw, fries or rice. They also make wonderful tacos or sandwiches.
Let cooled leftovers store in an airtight container for up to 4 days. Reheat gently in a 375°F oven until hot and crisp. Avoid microwaving, which makes the crust soggy.
Helpful Tips for Perfect Results
Follow these tricks for achieving the crispiest crust and most tender, flaky fish center:
- Dry fish fillets thoroughly so the coating sticks better
- Season flour and breadcrumbs for extra flavor
- Use a thermometer to regulate oil temperature
- Work in small batches to keep oil hot
- Don’t crowd the pan which causes steaming
- Let crusts brown before flipping fillets
- Drain fried fish on paper towels
- Keep cooked fish warm while frying more
With this easy, step-by-step pan frying method, you can enjoy crispy breaded fish for a quick weeknight dinner. The full flavor and super crunchy crust are hard to resist. Impress your family with your impressive frying skills. Just be prepared for requests for this delicious fish feast again and again!
EASY PAN FRIED FISH
We eat fish weekly in my house.
It’s easy and healthy for me to make for my kids because they all like it.
I’m always coming up with new ways to cook salmon or light white fish because my kids like them both. They especially love crispy pan-fried fish.
Today’s method of making fish is an especially easy way to make fish. Pan-frying fish really is so simple and a delicious way to make seafood.
You start by seasoning the fish, then bread it and quickly pan fry it on the stove.
From start to finish you can have this on the table in under 20 minutes.
I love how the bread crumbs help make the outside crispy while keeping the fish soft and flaky on the inside.
Here’s a Lemon Arugula Salad that goes well with this. You could also serve it with steamed vegetables and lemon wedges.
If you like a fish fry this is the recipe for you.
HOW TO MAKE THIS PAN FRIED FISH
SEASON THE FISH: Season fish on both sides with salt and pepper.
ADD FLOUR TO A BOWL: Add the flour to a shallow dish.
CREATE THE CRUST MIXTURE: In a shallow bowl, add garlic powder, breadcrumbs, Italian seasoning and parmesan cheese.
PREPARE THE EGG: In another shallow bowl, beat the egg mixture.
COAT THE FISH: Coat both sides of each fish fillet in flour, then dip them in the whisked eggs and then the panko/parmesan mixture. Set the fish aside after each step.
FRY THE FISH: Put the nonstick pan, like a large skillet or cast iron skillet, on medium-high heat. Then add the vegetable oil. Put the fish in the hot oil with the skin side down. Fry for about two minutes on each side, until the fish is golden brown, the skin is crispy, and the fish flakes.
Prepare a plate with a paper towel. Lay fish on it to remove excess oil.
Garnish with parsley. Serve with tartar sauce, rice and lemon wedges to add a touch of lemon juice to each filet.
How to Perfectly Pan Sear Fish
How do you fry fish in a frying pan?
Turn each fillet over and repeat until the whole fillet is covered with the dry mix. Add half of the coated fish fillets in a single layer to the hot oil in the skillet. The oil should be hot enough to sizzle when adding the fish to the pan. Fry the fish until golden on the bottom. For all those wondering, “How long does fish take to fry?”:
How can I prepare fish for kids?
This is really dependent on the personal preference of your children. Some children will eat fish the same way adults do for others you may need to make this more interesting by creating things like homemade fishcakes, fish burger patties, fish balls or by adding this to toast or even pasta. Involving your children in the preparation and cooking process can also encourage them to consume the fish.
How do you fry fish in a non-stick pan?
FRY THE FISH: Heat the non-stick pan – a large skillet or cast iron skillet on medium-high heat and then add the vegetable oil. Once there is hot oil fry the fish skin side down in the vegetable oil for about 2 minutes on each side until golden brown and there is a crispy skin and the fish flakes. Prepare a plate with a paper towel.
How do you dry fried fish?
DRY THE FISH: Use paper towels to pat the fish dry on both sides especially if your fish was thawed from frozen as there is often excess water. By patting the fish dry you ensure the crust sticks to the fish. Easy Pan Fried Fish creates a nice crust on the outside of the fish and a juicy, flaky inside.