Easy Pan Fried Fish
Easy Pan Fried Fish creates a nice crust on the outside of the fish 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. If you need a seafood dinner on the table in under 15 minutes this is the recipe for you!
Servings: 4
Ingredients
- 4 white fish fillets {like cod or tilapia}, skinless, boneless {approx. 5 oz. filets}
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/3 cup vegetable oil {or canola or avocado oil}
- 1/.4 cup plus 2 tablespoons all-purpose flour
FOR THE CRUST
- 1 teaspoon garlic powder
- 1 cup panko breadcrumbs {you can also use regular breadcrumbs}
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese, shredded
- 1 egg beaten
Instructions
- 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.
- Season fish on both sides with salt and pepper.
- Add the flour to a shallow bowl.
- In another shallow bowl, add garlic powder, breadcrumbs, Italian seasoning and parmesan cheese and mix together.
- In another shallow bowl, beat egg.
- Dip both sides of each fillet in the flour, then the whisked eggs, then the panko/parmesan mixture, and set the fish aside.
- Heat a large non-stick skillet over medium-high heat. Add the vegetable oil. Once the oil is hot add the fish into the skillet and cook the first side for about 3-4 minutes then flip and cook the other side for about 3-4 minutes.
- Prepare a plate with a paper towel. Lay fish on it to remove excess oil.
- Garnish with parsley and lemon wedges and serve with rice.
Notes
- 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.
How to reheat: Reheat in the oven or air fryer or in a skillet on medium low heat until warm through. - Use oils with a high smoke point, like canola, vegetable, or avocado oil. Heat the oil until shimmering but not smoking.
- Firm and flaky fish like cod, tilapia, snapper, or salmon work well. Use fillets of even thickness for consistent cooking.