Crispy Pan Fried Fish
Ingredients
- 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)
Garnishes
- Lemon wedges
- Finely chopped parsley or dill , for garnish, optional
Instructions
- 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.
- 2
Season the fish well on both sides with salt and pepper (key!).
- 3
Mix the flour and paprika on a plate.
- 4
Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)
- 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.
- 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.
- 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.
- 8
Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.
