Best Pan Fried Fish Recipes

EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE

Steps:

• Mix the flour with seasoned salt and pepper in a shallow dish.
• Dredge the fish fillets in the flour mixture.
• Heat a large skillet over high heat.
• Add in about 3 tablespoons butter to the hot skillet.
• Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
• Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
• Season the sauce with salt and pepper.
• Pour the warm sauce over the fish.
• Serve immediately.

EASY PAN-FRIED FISH FILLET

Steps:

• Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
• Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
• Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.

PAN-FRIED CORNMEAL BATTER FISH

Steps:

• in 9" pie pan stir together all ingredients except cornmeal, fish and oil.
• on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
• in 10" skittle heat oil until hot.
• place 3 or 4 fish fillets in hot oil.
• cook over med heat until golden brown.
• turn and continue cooking until golden brown and fish flakes with a fork.
• repeat with remaining fish, place fried fish on paper towel to drain any excess oil.
• Serve with potatoes or rice.

PAN FRIED WHITE FISH

Steps:

• Unwrap fish but leave it on the butcher paper. Season with salt and pepper on flesh side only. Sprinkle generously with flour, and then shake off the excess.
• In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish.

PAN-FRIED FISH ALMONDINE

Steps:

• First make the almondine breading by placing Panko breadcrumbs, lemon zest, and sliced almonds into a food processor.
• Pulse until it reaches a fine consistency. *The breading adheres to the fish better this way.*.
• If applicable, debone the fish and remove the skin.
• Salt and pepper the fish, to taste.
• In a small bowl, mix eggs and water together to make an egg wash.
• Place flour in a shallow pan.
• Place the almondine breading in another shallow pan.
• Dredge each fish fillet through the flour, dusting off any excess, dip in egg wash; place in breading, coating both sides of fish. If you aren't going to fry these right away, store them in the refrigerator at this point.
• Preheat saute pan using medium heat.
• Add the butter and melt, being careful not to burn.
• Place fish in hot butter and cook on each side until golden brown, about 3 minutes on each side, which is an average time. Depending on how thick your fish is, you may need to either shorten or lengthen the time.
• Optional: Sprinkle chopped parsley on top of the fish before serving.

GOLDEN PAN-FRIED FISH

Steps:

• Cut fish into 4x1 1/4-inch rectangular Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
• Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
• Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce.
• Available in the Asian foods section of some supermarkets and at Asian markets.

PAN FRIED BLACKENED FISH

Steps:

• Combine all spices on a plate.
• melt butter in a skillet.
• coat fish with spices.
• cook fillets in melted butter, about 3 min on each side.

FISH FILLETS WITH BROWN BUTTER (PAN-FRIED)

Steps:

• 1. Season fish on both sides with salt and pepper.
• 2. Lightly dredge fish in flour and shake off excess. (I like to season the flour with salt and pepper as well.)
• 3. When pan is hot, add olive oil followed immediately by 1-2 tablespoons butter.
• 4. When butter is melted, place fish in the pan and jiggle pan for the first 10 seconds to keep the fish from sticking.
• 5. Cook until golden crust forms on meat.
• 6. Carefully turn fish on the other side and again jiggle pan for the first few seconds.
• 7. Cook until skin turns golden brown.
• 8. Remove to a warm plate.
• 9. Pour out the cooking fat from the pan. Then put the remaining 2 tablespoons of butter.
• 10. Melt them until they become hazel color.
• 11. Turn off the heat. Add the lemon juice and few leaves of thyme or oregano. (you can leave the herbs out)
• 12. Pour the brown butter sauce over the fish fillets and serve.
• 13. *Make sure you pat dry the fillets before working with them. *The cooking time of the fish depends on the thickness of the fillets. *It's better not to cover the fish while frying them so they won't become soggy from the trapped steam.

PAN FRIED WHITING FISH

Steps:

• In shallow dish mix panko bread crumbs and seasonings together. In other shallow dish whisk eggs and Crystal hot sauce. Dip fish in eggs turning fish over and over 3 times. Then dip fish in panko bread crumbs turning twice and patting the bread crumbs into each fillet. Sit on a plate. Once all fish are breaded cover with plastic wrap and place in refrigerator for 15 minutes.
• Heat oil/butter over high heat until bubbling (approx 1 1/2 - 2 minutes). Add half the fillets and turn to medium high heat. Cook fish 3 1/2 - 4 minutes per side making sure it turns a nice golden brown color.
• Remove from pan and place on paper towel covered plate to drain. Serve with condiment of your choice. We prefer my Sweet Dilly Tartar Sauce recipe # 516674.

PAN-ROASTED FISH WITH FRIED CAPERS

Steps:

• Preheat the oven to 400 degrees. Soak the salt-packed capers in water for 10 minutes, drain, rinse, then thoroughly pat dry. (If using brined capers, drain them and pat dry.) Pour 1/2 inch olive oil into a small saucepan and place over medium-high heat. When the oil is hot enough to toast a bread crumb in 30 seconds, add the capers. Be careful, the oil may sputter. Fry until the capers fluff up and begin to brown on the edges, 30 to 60 seconds. Drain the capers on a paper towel.
• Pour the remaining 2 tablespoons oil in a large nonstick sauté pan. Place over medium-high heat and add the garlic clove. Season the fish with salt and pepper. When the garlic bubbles on the edges, lay the fish in the pan, skin side down. Sauté until browned on the bottom, 4 to 5 minutes, then put the pan in the oven and roast until the fish is just cooked through, 5 to 8 minutes.
• Set a fillet on each of 4 plates. Sprinkle the fried capers over the fillets and serve with wedges of lemon.

PAN FRIED BREADED FISH

Steps:

• 1. Crack the eggs into a large shallow bowl, add the milk, and beat well. Spread the flour and the crumbs in two separate bowls or pie plates. Set a wire rack over a baking sheet. 2. Season the fish fillets on both sides with salt and pepper. Dredge one fillet in flour, lift it out, knock off excess flour, and place fillet in egg wash, making sure entire fillet is coated. Remove fillet from egg wash, letting excess drip off; place in crumbs. Gently press crumbs onto fish on both sides, coating it completely. Transfer breaded fillet to cooling rack; repeat process with remaining fillets. 3. Place a well-seasoned 12-inch cast-iron skillet over medium-high heat; heat for 5 minutes. Add the oil and butter to skillet. Sprinkle a few crumbs into pan to test temperature-they should sizzle when they hit the fat. Lower fish fillets into hot fat, which should come halfway up sides of fish. As soon as crumbs begin to darken, reduce heat a bit. The key is even cooking, so that when you turn the fillets, they are a perfect golden brown. This will take about 3 to 4 minutes a side; the thicker the fish, the more slowly you should cook it-turn the heat down a bit more if necessary. Turn the fillets; cook 3 to 4 minutes more, until golden brown. Add a little more oil and butter to pan if it appears dry. 4. Using a slotted spatula, transfer fish to individual plates or a platter. Serve garnished with lemon wedges and sprigs of parsley

SPICED PAN-FRIED FISH FILLETS

Steps:

• Combine the rice flour and spices in a wide bowl.
• Add the fish and rub the spice mixture all over the fish.
• Heat the olive all in a large frying pan.
• Cook fish in a single layer, until browned and cooked as desired.
• You may need to cook the fish in batches.

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

CRISPY PAN FRIED PORK CHOPS, CHICKEN OR FISH

Steps:

• Pat the meat dry and dust with arrowroot. Dip in buttermilk. Press into the meat a mixture of panko, arrowroot and any spices, garlic, cheese or herbs that you would like. Let rest for about 10 minutes. Fry in a small amount of oil until golden brown

PRETZEL PAN FRIED FISH

Steps:

• Mix the flour and seasonings in a plastic bag.
• Place stirred eggs and pretzels onto seperate plates.
• Dip the fish into the flour, then the eggs, then the pretzels.
• Fry in hot butter or oil until golden brown and it flakes easily with a fork, about 10m min's.

EASY PAN-FRIED FISH FILLETS AND TARTAR SAUCE

Steps:

• For the tartar sauce; in a bowl blend all ingredients until well combined.
• Cover and refrigerate a minimum of 2 hours before using.
• For the fish; place eggs in a shallow bowl.
• In another shallow bowl mix together the crushed saltines with garlic powder and lemon pepper (or black pepper) until very well combined.
• Coat the fish fillets firstly in the eggs, then coat into the breading mixture.
• Place fillets on a plate and let stand for about 5-8 minutes.
• Heat oil in a large skillet over medium-high heat.
• Add in fillets and fry about 2-3 minutes on each side or until the fish flakes (cooking time will vary depending on the thickness of your fish).
• Remove to a plate then lightly sprinkle with seasoned salt.
• Serve fish with tartar sauce, YUMMMMM!

PAN FRIED FISH (ELECTRIC FRY PAN)

Steps:

• 1. Wash fish, pat dry with paper toweling. Cut into serving pieces.
• 2. In small bowl, combine egg and milk. Dip fish in mixture, and coat with flour, cornmeal or cracker crumbs. Sprinkle with salt and pepper.
• 3. Preheat skillet, uncovered at 325 degrees F. Melt butter. Place coated fish fillets in skillet. Fry fish until golden brown, about 6 to 8 minutes. Turn fish only once.

PERFECT 1-2 TABLESPOONS OLIVE OIL PAN FRIED FISH

Steps:

• Combine panko, cornstarch, and Parmesan in a shallow dish.
• Place egg in another shallow dish and beat 10 times with a fork.
• Season fish fillets with seasoning of your choice such as Old Bay, Greek, Blackening, etc, salt, and pepper.
• Dip fish fillets in egg, letting excess drip back into the dish.
• Dredge fillets in Panko mixture, making sure to coat all sides. Do this no more than 1 hour before cooking.
• Heat 1 or 2 Tablespoons oil in a nonstick skillet over medium heat; add fish fillets.
• Saute until golden brown, about 3 minutes per side.
• Remove from pan and serve with sauce of your choice, such as tartar sauce, piccata sauce, etc.

PAN-FRIED CUMIN-CHILE CRUSTED FISH

Steps:

• In a pie pan or shallow bowl combine first 5 ingredients (flour - pepper).
• In a second pie pan or shallow bowl beat egg white.
• Dip fish in egg white and then into flour mixture, coating well and shaking off excess.
• Heat oil in skillet (see note in description) over medium high heat.
• Saute fish for 3 minutes and then flip fish and saute for 5 minutes of other side or until fish is done.

PAN FRIED FISH FILLETS

Steps:

• Dust the fish, oysters, or shrimp in the mixture and shake off the excess.
• Dunk it in a cup of milk or buttermilk and dip it again.
• Fry immediately in a small amount of canola oil with about one pat of butter.