Crispy Pan Fried Fish
Easy ✅ Quick ✅ Tasty ✅
Servings:
1
yield(s)
Prep Time:
3
mins
Cook Time:
5
mins
Total Time:
8
mins
Ingredients
-
2
thin fish fillets, around 150g/5 oz each, 1 cm / 2/5" thick, skin on or off
-
Salt and pepper
-
1/4
cup
flour
-
1
tsp
paprika
-
2-3
tbsp
oil, enough to mostly thinly cover base
Garnishes
-
Lemon wedges
-
▢Finely chopped parsley or dill
Instructions
-
Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.
-
Season the fish well on both sides with salt and pepper (key!).
-
Mix the flour and paprika on a plate.
-
Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess.
-
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.
-
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.
-
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.
-
Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.