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Crispy Pan Fried Fish Recipe

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4 from 12 reviews

This Crispy Pan Fried Fish recipe delivers perfectly golden, crunchy fish fillets every time with just a few simple ingredients. Featuring a light flour coating seasoned with optional paprika and cooked quickly in a hot skillet, this dish is ideal for a fast, satisfying Western-style main course. Key tips to ensure crispiness include drying the fish thoroughly, properly coating it with flour, and using a well-heated heavy-based pan with oil for frying. Serve immediately with fresh lemon wedges and herbs for a deliciously simple meal.

  • Total Time: 8 minutes
  • Yield: 2 servings

Ingredients

Fish and Coating

  • 2 thin fish fillets, around 150g (5 oz) each, 1 cm (2/5 inch) thick, skin on or off
  • Salt and pepper, to taste
  • 1/4 cup (35g) plain/all-purpose flour or wholemeal flour
  • 1 tsp paprika (optional)
  • 2–3 tbsp vegetable or canola oil, enough to thinly cover the base of the pan

Garnishes

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

Instructions

  1. Pat Dry the Fish: Use scrunched up paper towels to thoroughly pat the fish fillets dry on both sides, especially if using thawed frozen fish. Removing moisture is essential for achieving a crispy crust.
  2. Season the Fish: Season both sides of the fillets generously with salt and pepper to enhance flavor.
  3. Prepare the Flour Mixture: Mix the flour and paprika (if using) together on a plate to evenly distribute the spice.
  4. Coat the Fish: Dredge each fillet in the flour mixture, pressing firmly so the flour adheres to the fish. Shake off any excess flour to prevent clumping and burning.
  5. Heat the Pan and Oil: Place a heavy-based skillet (non-stick or regular) over medium-high heat. Wait until the pan is very hot and you see wisps of smoke, then add the oil and swirl to coat the base. The oil will heat quickly at this stage.
  6. Pan Fry the Fish: Add the coated fish fillets to the pan; they should sizzle immediately. Gently shake the pan to keep the fillets moving. Allow the fish to cook for about 2 minutes until the bottom is golden and crispy; press down gently with a spatula.
  7. Flip and Cook the Other Side: Carefully turn the fillets over and cook the other side for an additional 2 minutes until crisp and cooked through. If the fish browns too quickly, briefly remove the pan from the heat. If the fish sticks, resist moving it until it naturally releases.
  8. Serve: Remove the fish from the pan and serve immediately with lemon wedges and optional chopped parsley or dill. The fish loses its crispiness quickly after 5 minutes, so enjoy promptly.

Notes

  • Use fresh or properly thawed fish and dry it well for the crispiest results.
  • Optional paprika adds a mild smoky flavor but can be omitted for a simpler taste.
  • A heavy-based pan ensures even heat distribution and better crisping.
  • Do not overcrowd the pan; cook fish in batches if needed to maintain high heat and crispness.
  • Serve the fish immediately to enjoy the crispy texture before it softens.
  • Author: Olivia
  • Prep Time: 3 minutes
  • Cook Time: 5 minutes
  • Category: Main
  • Method: Frying
  • Cuisine: Western

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