Fish should never smell fishy or have soft spots or bruising. Lift the fish fillet out of the egg and let any excess egg drip off of it. Shake off any excess flour. With a spoon, spread the pat around the fish. Lay the fish in the plate of crumbs or whatever final coating you're using. (If you're left-handed, start from the right and go left.). The method you use depends on how much bread crumbs or cornmeal you have and how well they are sticking to the fish. Look for firm, uniformly textured flesh and clean smell of ocean, river, or lake. Pour approximately 2 inches of vegetable oil into a large skillet and set the skillet on the stove on medium high heat. Depending on the specific fish and the pan size, you may be able to cook anywhere from one to four fillets at once. Set 3 of medium sized cloves of garlic. The most complete and thorough way to coat fish (or anything for pan-frying) includes three steps: flour, egg, and a coating of bread crumbs, cracker crumbs, cornmeal, or panko: Note: You can greatly reduce the need to rinse off your hands in the middle of this process if you use one hand for "wet" aspects of the breading process and the other for "dry" aspects. Some ideas for fish that is suitable for frying in … The steps here show how to do a full three-step coating, but the basic idea can also be used to simply coat the fish once with flour to improve browning for pan-fried fish. Mix well. Continue cooking on the other side until the fish … Any type of fish would work for this recipe. Homemade aioli is an easy and tasty choice. On your left, set up a plate, shallow bowl or tray with about 1 cup flour for every pound of fish and mix in 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper and a dash of cayenne pepper, if you like. The method avoids a large amount of oil (not to mention the mess) required for deep frying. Tilt the pan away from you so that the butter pools, then baste the fish with the butter a few times. Serve pan-fried fish hot with wedges of lemon or the sauce of your choice. Place the flour on a large plate and add salt and pepper to your taste. While I like to fry fish with the skin on, fish without skin works well too. On the right, prepare a large plate or tray with about 2 cups of bread crumbs, cracker crumbs, cornmeal, panko, or another crumb-textured coating. Your email address will not be published. Once the pan is hot, reduce the heat to a medium hot temperature and add enough vegetable oil to coat the bottom of the pan thoroughly. It’s Handful of fresh picked garden herbs (rosemary, thyme & … Heat a large heavy pan over high heat. Dip the fish fillet in the egg mixture, turning it as necessary to coat it completely. When the fish is done remove and drain on paper towels. For an extremely lightly coated fish, you can go directly to Step 7 to Cook the Fish Fillets. This recipe of pan fried fish is a very easy and delicious way to eat fish. Pan-frying fish is one of the most delicious ways to cook any non-fatty fish. Here are some of my favorite side dishes for this pan fried fish recipe: Use a dry hand to cover the fish with crumbs or pat it down and then turn it over to coat the other side. Grandma used to make fried fish very often, especially in the summer, in her little back yard summer kitchen. She fried all sorts of fish, from very small to big ones . The fish can be coated, covered, and chilled up to several hours before cooking. Pan-frying fish is one of the most delicious ways to cook any non-fatty fish. Gently set coated fish in your skillet and fry it for about 5 minutes on each side until golden brown. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Pat dry the fish with paper towels, especially if you use fish that was frozen. Flip them over and cook them until they've browned on the second side and the fish is opaque and flaky in the center, about 3 more minutes. The coating protects the flesh from direct heat and helps keep the fish moist, while also providing a browned and crispy or crunchy crust. Make sure the oil is hot. In the center, thoroughly whisk 2 eggs in a shallow bowl for each pound of fish. The fish should sizzle when touches the oil. This recipe is using sand dabs, a mild fish. Lift the fillet out of crumbs or cornmeal and gently shake off any excess coating. Lay the coated fish fillets in a single layer on a baking sheet or tray. Repeat steps 4 to 6 with the remaining fillets. Repeat with the remaining fillets, adding additional vegetable oil between batches if necessary. The Spruce Eats uses cookies to provide you with a great user experience. If you're not up for frying, try baking fish in parchment or grilling whole fish instead. The timing here really depends on the fish, so use your judgment over the clock. Remove the fillets from the pan and hold them on a warm baking sheet or tray. The coating protects the flesh from direct heat and helps keep the fish moist, while also providing a browned and crispy or crunchy crust. Work in batches if necessary. This pan fried fish is a little spicy – so if you’re a spice wuss like me – you might want to go light with the Frank’s Red Hot Sauce – but it wasn’t too spicy – I promise – just definitely had a kick! Cook the fillets until browned on one side, about 3 minutes. Cover each piece of fish with the flour and shake well to remove excess. Add the fillets to the pan, being sure to leave space between the fillets. The method avoids a large amount of oil (not to mention the mess) required for deep frying. Whether you catch and fillet your own fish or buy them from a fishmonger or at a fish counter, always cook with only the highest quality, impeccably handled fish. The fillets should sizzle the moment they touch the pan; if they don't, remove them and wait for the pan to get hotter. By using The Spruce Eats, you accept our, Start With Fresh or Freshly Frozen Fish Fillets, Dredging Is a Basic Cooking Technique You Should Know, 35 Light and Flaky Cod Recipes to Try Tonight. Get daily tips and expert advice to help you take your cooking skills to the next level. Place a fillet on the flour, pat it down, turn it, and pat it on the other side to thoroughly coat the fillet with a thin layer of flour. 5 Cake Ideas For Easter- Steal The Show With These Beautiful Recipes, Easter Sunday Traditional Romanian Recipes To Enjoy, How to unsubscribe from receiving Notifications. Divine theme by Restored 316, Note: “We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.”. Ingredients that must be prepared for Snapper Fish – Pan Fried : It’s 1 of medium sized onion.