Crispy Pan Fried Fish in Minutes
Craving restaurant-quality pan-fried fish with a crisp golden crust and tender, juicy interior? This easy stovetop method delivers perfect results in under 5 minutes! No more sad, soggy fillets or fish glued to the pan. With a few simple tips, you’ll be frying up crispy, flavorful fish for quick dinners anytime.
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Ingredients
| Ingredients | Quantity |
|---|---|
| Thin fish fillets | 2 fillets (5-6 oz each), fresh or thawed |
| Salt and pepper | To taste |
| All-purpose flour | 1/4 cup |
| Paprika (optional) | 1 tsp |
| Vegetable, canola, or peanut oil | 2-3 Tbsp |
| Lemon wedges | For serving |
| Chopped parsley or dill (optional) | For garnish |
Instructions
- Prepare the Fish: Pat fish fillets very dry on both sides with paper towels. Season both sides with salt and pepper.
- Coat the Fish: Mix flour and paprika (if using) on a plate. Dredge fish in flour on both sides, pressing to adhere. Shake off any excess flour well.
- Heat the Skillet: Heat a heavy skillet over medium-high heat until lightly smoking. Add enough oil to lightly coat the bottom.
- Cook the Fish: Carefully add the fish fillets, spacing them apart. Cook undisturbed for 2-3 minutes until golden brown and crispy on the bottom.
- Flip and Finish: Gently flip fillets and cook for 2 more minutes until cooked through. Avoid moving the fish initially if it sticks – it will release naturally.
- Serve: Transfer crispy fish to plates and serve immediately with lemon wedges and garnish with herbs if desired.
Notes
- For thicker fillets, add 1-2 minutes cook time per side.
- Fish is done when opaque and flakes easily with a fork.
- Avoid moving fish until it releases on its own to prevent sticking.
- See blog post for sauce ideas and make-ahead tips.
