Description
A quick and easy recipe for crispy pan-fried fish fillets, perfectly golden and flavorful with a light paprika-infused flour coating. Ready in just 8 minutes, this dish is perfect for a delicious weeknight dinner served with lemon wedges and fresh herbs.
Ingredients
Scale
Fish
- 2 thin fish fillets, around 150g/5 oz each, 1 cm / 2/5″ thick, skin on or off
- Salt and pepper, to season
Coating
- 1/4 cup / 35g flour (plain/all purpose or wholemeal)
- 1 tsp paprika (optional)
Cooking
- 2 – 3 tbsp oil (vegetable or canola oil recommended)
To Serve
- Lemon wedges
- Finely chopped parsley or dill (optional garnish)
Instructions
- Pat Dry the Fish: Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if using thawed frozen fish to ensure a crispy crust.
- Season the Fish: Generously season both sides of the fish fillets with salt and pepper to enhance the flavor.
- Prepare the Coating: Mix the flour and paprika on a plate to create a seasoned coating for the fish.
- Coat the Fish: Press the fish into the flour mixture on both sides firmly so the coating adheres well. Then, shake off any excess flour to avoid clumping.
- Heat the Pan and Oil: Heat a heavy-based skillet (either non-stick or regular) over medium-high heat until just starting to smoke. Add the oil and swirl to coat the pan evenly; the oil will heat quickly.
- Cook the First Side: Place the fish in the hot pan; it should sizzle immediately. Lightly shake the pan to move the fish, then cook for 2 minutes until golden and crisp, gently pressing down to ensure even contact.
- Flip and Cook Second Side: Flip the fillets carefully and cook for another 2 minutes until the second side is also crisp and golden. Remove from the pan.
- Manage Browning: If the fish is browning too quickly, briefly remove the pan from the heat. If the fish sticks, resist moving it until it naturally releases when crisp.
- Serve Immediately: Plate the fish immediately with lemon wedges and garnish with chopped dill or parsley if desired, as the crispiness diminishes after 5 minutes.
Notes
- Use paper towels to dry fish thoroughly for best crispiness.
- Optional paprika adds a subtle smoky flavor and color to the coating.
- Vegetable or canola oil is recommended due to their high smoke points.
- Keep an eye on heat to avoid burning the coating.
- Serve immediately to enjoy the optimal crisp texture.
