Description
This Crispy Pan Fried Fish recipe delivers perfectly golden, crunchy fish fillets with a simple coating of flour and paprika. Ready in just 8 minutes, it’s a quick and easy way to enjoy tender fish with a flavorful, crispy crust. Served with lemon wedges and optional fresh herbs, this dish is perfect for a light weeknight dinner or an impressive seafood meal.
Ingredients
Scale
Fish and Seasoning
- 2 thin fish fillets, around 150g/5 oz each, 1 cm / 2/5″ thick, skin on or off
- Salt and pepper, to taste
Coating
- 1/4 cup / 35g flour (plain/all purpose or wholemeal)
- 1 tsp paprika (optional)
For Frying
- 2 – 3 tbsp oil (vegetable or canola oil recommended)
To Serve
- Lemon wedges
- Finely chopped parsley or dill (for garnish, optional)
Instructions
- Pat the Fish Dry: Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish to ensure a crispy crust.
- Season the Fish: Season the fish well on both sides with salt and pepper to enhance the flavor.
- Prepare the Coating: Mix the flour and paprika on a plate to create a flavorful coating.
- Coat the Fish: Coat fish on both sides with the flour mixture, pressing down firmly so it adheres well, then shake off any excess flour to avoid burning.
- Heat the Pan and Oil: Heat a heavy based skillet (normal or non-stick) over medium-high heat until you see wisps of smoke. Add the oil and swirl to coat the pan; the oil will heat quickly.
- Fry the Fish: Add the fish fillets to the pan; they should sizzle immediately. Shake the pan lightly to move the fish. Cook for 2 minutes until golden and crisp, pressing down gently to ensure even contact, then flip and cook the other side for 2 minutes until crisp. Remove from pan.
- Manage Browning: If the fish is browning too quickly, briefly remove the pan from the stove to reduce heat. If the fish is stuck to the pan, avoid moving it until it naturally releases once golden brown.
- Serve Immediately: Serve the crispy fish immediately with lemon wedges and garnish with dill or parsley if desired. Note that the crispiness starts to diminish after 5 minutes.
Notes
- Using thawed frozen fish requires thorough drying for best results.
- Paprika is optional but adds a subtle smoky flavor and vibrant color to the coating.
- Heavier skillets help maintain even heat for a better crust.
- Adjust oil quantity to ensure the pan is mostly thinly coated but not deep frying.
- Do not move the fish too early; letting it form a crust ensures it releases easily from the pan.
