Easy Pan Fried Fish Recipe
A quick and delicious recipe for easy pan-fried white fish fillets coated in a flavorful mix of Parmesan, panko breadcrumbs, and Italian seasoning. Perfectly crispy on the outside and tender on the inside, this dish is ready in just 15 minutes and makes a great weeknight dinner served with rice and fresh lemon wedges.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Frying
- Cuisine: American
Ingredients
Fish and Seasoning
- 4 white fish fillets (like cod or tilapia), skinless and boneless, approx. 5 oz. each
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Coating Mix
- 1/3 cup vegetable oil (or canola or avocado oil)
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 1 teaspoon Italian seasoning
- 1/2 cup shredded Parmesan cheese
- 1 egg, beaten
Instructions
- Dry the Fish: Use paper towels to pat the fish fillets dry on both sides, especially if they were thawed from frozen, to remove any excess water which helps achieve a crispy crust.
- Season the Fish: Sprinkle sea salt and ground black pepper evenly over both sides of each fillet to enhance the natural flavor of the fish.
- Prepare the Coating Stations: Place the flour in a shallow bowl. In a second bowl, combine garlic powder, panko breadcrumbs, Italian seasoning, and shredded Parmesan cheese. In a third bowl, beat the egg until smooth.
- Coat the Fish: Dip each fish fillet first into the flour, coating both sides thoroughly. Next, dip into the beaten egg, and finally press into the breadcrumb mixture to evenly coat the fillets. Set aside on a plate.
- Fry the Fish: Heat a large non-stick skillet over medium-high heat and add the vegetable oil. Once the oil is hot and shimmering, carefully add the coated fish fillets. Cook the first side for 3-4 minutes until golden brown, then flip and cook the other side for an additional 3-4 minutes until the fish is cooked through and crusty.
- Drain and Serve: Transfer the cooked fish onto a plate lined with paper towels to absorb excess oil. Garnish with fresh parsley and lemon wedges. Serve immediately with rice or your favorite side dish.
Notes
- Patting the fish dry ensures a crispier coating and prevents splattering.
- You can substitute panko with regular breadcrumbs, though panko provides extra crunch.
- For added flavor, squeeze fresh lemon juice over the fish just before serving.
- Make sure the oil is hot enough before frying to avoid soggy crusts.
- Use a non-stick skillet for easy flipping and minimal sticking.
Find it online: https://cheftinaskitchen.com/easy-pan-fried-fish-recipe/
