Easy Pan Fried Fish

Introduction to Easy Pan Fried Fish

Easy Pan Fried Fish creates a nice crust on the outside of the fish and a juicy, flaky inside. This is one of my favorite quick ways to make white fish. Serve this with lemon wedges, fresh parsley and a side of couscous. If you need a seafood dinner on the table in under 15 minutes this is the recipe for you! We eat fish weekly in my house and this Easy Pan Fried Fish is they love. All of my kids enjoy it which makes it an easy meal that I can put on the table for them. My kids prefer either salmon or a light white fish so I am always coming up with new ways to make it. They especially love crispy pan-fried fish.

Today’s method of making fish is an especially easy way to make fish. Pan-frying fish really is so simple and a delicious way to make seafood. You start by seasoning the fish, then bread it and quickly pan fry it on the stove. From start to finish you can have this on the table in under 20 minutes. I love the bread crumbs crust that helps create a crispy outer layer and keeps the fish soft and flaky on the inside. Serve this with your favorite salad or steamed vegetables and lemon wedges. If you like a fish fry this is the recipe for you.

Recipe Modifications

➫ Spices: Spices that are nice to add to the breadcrumb mixture are paprika, chili powder, cumin or za’atar.
➫ Cheese: Other cheese that works nicely in this recipe are finely shredded mozzarella or pepper jack cheese.
➫ Breadcrumbs: I enjoy the texture of panko breadcrumbs when I make crusted fish but you could also use regular breadcrumbs.
➫ Vegetables: Add in vegetables while you are pan frying the fish like zucchini, spinach or tomatoes. You also could add finely minced garlic or onion to the pan alongside the fish.
➫ Sauces: Add a sauce to the pan fried fish. A few favorites are a creamy dill sauce, a tahini yogurt sauce, a spicy sauce with sriracha mayo and chimichurri mixed together or a sweet-tangy glaze using a drizzle honey mustard, teriyaki glaze, or balsamic reduction.

Easy Pan Fried Fish FAQs

Q: How long does it take to cook this fish?
A: You want to make sure the skillet is hot and the oil is also hot when you add the fish in. Let it sit for about 3-4 minutes without touching it and then it should release from the pan when you use a spatula. It only takes about 3-4 minutes on each side to cook the fish. The internal temperature should be 145F degrees. Avoid overcrowding and cook in batches if necessary.

Q: Do I need to pat the fish dry before breading it?
A: Use paper towels to pat the fish dry on both sides especially if your fish was thawed from frozen as there is often excess water. By patting the fish dry you ensure the crust sticks to the fish.

Q: What fish works best for this pan fried fish?
A: Firm and flaky fish like cod, tilapia, snapper, or salmon work well. Use fillets of even thickness for consistent cooking.

Ingredients

4 white fish fillets (like cod or tilapia), skinless, boneless (approx 5 oz filets)
½ tsp sea salt
½ tsp ground black pepper
⅓ cup vegetable oil (or canola, or avocado oil)
¼ cup plus 2 Tbsp all-purpose flour
For the crust:
1 tsp garlic powder
1 cup panko breadcrumbs (you can also use regular breadcrumbs)
1 tsp Italian seasoning
½ cup parmesan cheese, shredded
1 egg, beaten

Instructions

Use paper towels to pat the fish dry on both sides especially if your fish was thawed from frozen as there is often excess water.
Season fish on both sides with salt and pepper. Add the flour to a shallow bowl. In another shallow bowl, add garlic powder, breadcrumbs, Italian seasoning and parmesan cheese and mix together. In another shallow bowl, beat egg.
Dip both sides of each fillet in the flour, then the whisked eggs, then the panko/parmesan mixture, and set the fish aside.
Heat a large non-stick skillet over medium-high heat. Add the vegetable oil. Once the oil is hot add the fish into the skillet and cook the first side for about 3-4 minutes then flip and cook the other side for about 3-4 minutes.
Prepare a plate with a paper towel. Lay fish on it to remove excess oil. Garnish with parsley and lemon wedges and serve with rice.

Easy Pan Fried Fish Notes

➫ Some nice white fish options for this recipe are: Tilapia, flounder, catfish, striped bass, or red snapper.
➫ How to store leftovers: Store in the refrigerator in an airtight container for up to 5 days.
➫ How to reheat: Reheat in the oven or air fryer or in a skillet on medium low heat until warm through.
➫ Use oils with a high smoke point, like canola, vegetable, or avocado oil. Heat the oil until shimmering but not smoking.
➫ Firm and flaky fish like cod, tilapia, snapper, or salmon work well. Use fillets of even thickness for consistent cooking.

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