Easy Pan Fried Fish Recipe

Introduction

This easy pan-fried fish recipe delivers crispy, flavorful fillets that cook quickly and make a perfect weeknight meal. With a crunchy parmesan and breadcrumb coating, it’s a simple dish that feels special and pairs well with rice or a fresh salad.

Ingredients

• 4 white fish fillets (like cod or tilapia), skinless and boneless (approx. 5 oz. each)
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/3 cup vegetable oil (or canola or avocado oil)
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 cup panko breadcrumbs (or regular breadcrumbs)
• 1 teaspoon Italian seasoning
• 1/2 cup shredded parmesan cheese
• 1 egg, beaten

Instructions

1. Step 1: Use paper towels to pat the fish dry on both sides, especially if it was thawed from frozen, to remove excess moisture.
2. Step 2: Season the fish on both sides with sea salt and ground black pepper.
3. Step 3: Place the flour in a shallow bowl. In a second shallow bowl, combine garlic powder, panko breadcrumbs, Italian seasoning, and parmesan cheese. In a third bowl, beat the egg.
4. Step 4: Dip each fillet first in the flour, then the beaten egg, and finally coat with the breadcrumb and parmesan mixture. Set aside.
5. Step 5: Heat a large non-stick skillet over medium-high heat and add the vegetable oil. When the oil is hot, place the fish fillets in the skillet. Cook each side for about 3-4 minutes or until golden and cooked through.
6. Step 6: Transfer the cooked fish to a plate lined with paper towels to drain excess oil. Garnish with parsley and lemon wedges, then serve warm with rice or your favorite sides.

Tips & Variations

• For extra flavor, add a pinch of cayenne pepper or smoked paprika to the breadcrumb mixture.
• Try swapping parmesan for Asiago or Pecorino cheese for a different cheesy note.
• If you prefer a lighter option, cook the fillets in a non-stick pan with minimal oil or bake them at 425°F (220°C) for 12-15 minutes.
• Using panko breadcrumbs gives a crunchier coating, but regular breadcrumbs work well too.

Storage

Store leftover fried fish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10 minutes to restore its crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish fillets, but be sure to thaw them completely and pat them dry with paper towels to remove excess moisture before coating and cooking.

What can I serve with pan-fried fish?

This pan-fried fish pairs wonderfully with steamed rice, roasted vegetables, a fresh green salad, or mashed potatoes for a well-rounded meal.

Easy Pan Fried Fish Recipe

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4.5 from 116 reviews

This Easy Pan Fried Fish recipe features crispy, flavorful white fish fillets coated with a seasoned panko and parmesan crust. Perfectly cooked in a skillet with vegetable oil, it delivers a crunchy texture and tender interior, making it a quick and delicious meal option.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

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Fish and Seasoning

• 4 white fish fillets (like cod or tilapia), skinless and boneless, approx. 5 oz each
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Coating Mixture

• 1/3 cup vegetable oil (or canola or avocado oil)
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 cup panko breadcrumbs (or regular breadcrumbs)
• 1 teaspoon Italian seasoning
• 1/2 cup parmesan cheese, shredded
• 1 egg, beaten

Instructions

1. Dry the Fish: Use paper towels to pat the fish dry on both sides, especially if the fish was thawed from frozen, to remove excess water which helps achieve a crisp coating.
2. Season the Fish: Sprinkle salt and pepper evenly on both sides of each fillet for basic seasoning.
3. Prepare Coatings: Place the flour in one shallow bowl. In a second shallow bowl, combine garlic powder, panko breadcrumbs, Italian seasoning, and parmesan cheese. In a third shallow bowl, beat the egg thoroughly.
4. Coat the Fish: Dip each fillet first into the flour, coating both sides lightly, then into the beaten egg, and finally into the panko and parmesan mixture, pressing gently to adhere the coating well. Set coated fillets aside.
5. Cook the Fish: Heat a large non-stick skillet over medium-high heat and add vegetable oil. Once the oil is hot but not smoking, carefully place the fish fillets in the skillet. Cook the first side for 3-4 minutes until golden brown, then flip and cook the other side for another 3-4 minutes until the fish is cooked through and the crust is crisp.
6. Drain and Serve: Transfer the cooked fish onto a plate lined with paper towels to remove excess oil. Garnish with fresh parsley and lemon wedges. Serve hot, optionally with rice or your favorite sides.

Notes

• Patting the fish dry is crucial to ensure the coating sticks well and becomes crispy.
• Using panko breadcrumbs gives a lighter, crunchier texture compared to regular breadcrumbs.
• You can substitute the vegetable oil with canola or avocado oil for a healthier fat option.
• Serve immediately after cooking for the best texture and flavor.
• Adjust cooking time slightly depending on the thickness of fish fillets to avoid undercooked or overcooked fish.

Keywords: pan fried fish, crispy fish fillets, parmesan crusted fish, easy fish recipe, panko crust