Pan Fried Fish

Pan Fried Fish

Easy Pan Fried Fish (Crispy, Golden & Ready in 20 Minutes!)

If you’re looking for a quick and delicious weeknight dinner, this easy pan fried fish recipe is a winner! With only 10 minutes of prep and 10 minutes of cook time, you can have perfectly crispy, flaky fish on the table fast.

This method works with any lean white fish, including cod, flounder, pollock, sea bass, halibut, or perch. Use whatever you love—or whatever is on sale! I used pollock for this recipe and it turned out tender, flavorful, and beautifully golden.

Serve your crispy pan fried fish with lemon wedges, tartar sauce, coleslaw, or your favorite vegetable side for a simple and satisfying meal.

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Pan Fried Fish Recipe

Ingredients

• 1–1½ lbs lean white fish fillets (about 4 fillets)

• ½ teaspoon salt

• 1/8 teaspoon black pepper

• ½ cup flour

• 1 egg

• 1 Tablespoon water

• Cooking oil (vegetable, canola, or any neutral oil)

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Instructions

1. Heat the Oil
   Pour about ⅛ inch of oil into a large skillet and heat over medium-high.

2. Prepare the Coating
   In a shallow bowl or plate, mix together the flour, salt, and pepper.
   In a separate bowl, beat the egg and stir in the water.

3. Coat and Fry the Fish
   Dip each fish fillet into the egg mixture, then dredge in the seasoned flour.
   Carefully place the fillets into the hot oil. Fry for 6–10 minutes, flipping once, until the fish is golden brown and flakes easily with a fork.

4. Drain and Serve
   Transfer the fish to a paper towel-lined plate to remove excess oil. Serve immediately.

Makes 4 servings

This recipe was adapted from my favorite cookbook Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.)

Pan Fried Fish