Fried Fish Recipe
This Fried Fish Recipe delivers perfectly crispy, golden fillets with a flaky, juicy center. Learn the simple pan-fry method and secrets to the best coating for an easy, delicious meal.
Equipment
- Heavy based skillet (normal or non stick)
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 (plain/all purpose, wholemeal) / 35g
- 1 tsp paprika optional
- 2-3 tbsp oil, enough to mostly thinly cover base (I use vegetable or canola)
Garnishes
- Lemon wedges
- Finely chopped parsley or dill for garnish, optional
Instructions
- Pat the fish fillets thoroughly dry on both sides with scrunched-up paper towels. The surface should feel dry to the touch, which helps the seasoning and flour cling properly.
- Season both sides well with salt and pepper. A full, even seasoning gives the fish flavor all the way through the crust.
- Stir the flour and paprika together on a plate. The mixture should look evenly colored so the crust browns consistently.
- Dredge each fillet on both sides in the flour mixture, pressing lightly so it sticks, then shake off the excess. The coating should look thin and even, not thick or dusty.
- Heat a heavy based skillet over medium high heat until you see faint wisps of smoke, then add the oil and swirl to coat the base. The oil should look loose and hot almost immediately.
- Lay the fish in the skillet and cook for 2 minutes on the first side, pressing gently if needed. You want a confident sizzle and a deep golden crust before turning.
- Flip and cook the second side for 2 minutes more, then lift the fish out of the pan. The coating should be crisp and the fish should flake easily at the thickest part.
- If the fish colors too fast, pull the skillet off the heat briefly, and if it sticks, leave it alone until the crust sets. Once the surface is properly browned, the fillet usually releases on its own.
- Serve right away with lemon wedges and parsley or dill, if using. The crust is at its best while it is still hot and audibly crisp.
Notes
Dry the Fish Thoroughly: The most crucial step for a crispy crust is to pat the fish fillets completely dry with paper towels before seasoning. Any moisture will create steam and make the coating soggy.
Ensure the Oil is Hot: Before adding the fish, make sure your oil is shimmering. If the oil isn't hot enough, the fish will absorb it and become greasy instead of crisp.
Avoid Overcrowding: Cook the fish in batches, leaving plenty of space between fillets. Adding too many at once will lower the oil temperature and prevent the fish from browning properly.
Drain on a Wire Rack: After frying, place the cooked fish on a wire rack instead of paper towels. This allows air to circulate underneath, keeping the bottom crust just as crispy as the top.
Reheating for Best Results: To bring back the crispiness, reheat leftover fried fish in an oven or air fryer at 375°F to 400°F for 5-8 minutes. Avoid using the microwave, as it will make the crust soft.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.