Easy Pan Fried Fish Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- 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.
- Season the Fish: Sprinkle salt and pepper evenly on both sides of each fillet for basic seasoning.
- 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.
- 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.
- 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.
- 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
Find it online: https://www.sanacooks.com/easy-pan-fried-fish-recipe/
