Crispy Pan-Fried Fish is a delicious served with sides such as Roasted Brussels Sprouts and Mac and Cheese, or it makes a great alternative to breaded chicken cutlets. In fact, it can be used as a replacement in many dishes such as Chicken Francaise or Mustard Chicken. I make a Fish Piccata that’s fantastic! Just add the sauce just before serving to keep the fish crisp.
What Fish Is Best
This versatile recipe makes crispy breaded fish golden on the outside and flakey and moist on the inside. For best success with this recipe, use tender to medium-firm fish fillets. Some good choices include cod, flounder, sole, tilapia, Branzino, halibut, pollock, sea bass, grouper, or perch. You can use fresh fish (with or without the skin) or frozen fish that’s been thawed overnight in the fridge.
Step By Step Instructions
Remove the fish from the fridge 15 minutes before cooking. Pat dry with paper towels and season well with salt on both sides. Set aside until ready to cook. Flour – This recipe calls for all-purpose/plain flour seasoned with salt and pepper. Other seasonings like paprika, Old Bay seasoning, or a little cyan pepper are good additions for extra flavor. Breadcrumbs – I’ve used plain, panko, and seasoned breadcrumbs and they are all great options. Cornmeal – Fine cornmeal mixed with self-rising cornmeal is a great coating. It gives a good crunch with a little puff in the coating. Add the eggs and milk to a shallow bowl, season with salt and pepper, and beat with a whisk or fork until well blended. Place flour in a shallow dish and season well with salt and pepper. Mix to combine. Dip fish fillets in egg mixture; dip in flour to coat and repeat a second time to get a good coating on the fish. Heat the oil in a large skillet over medium-high heat. The pan is ready when a little flour sizzles in contact with the oil. Fry the fish undisturbed for 2 to 3 minutes. It’s ready to flip when the underside is golden and crispy and releases easily from the pan. Cook on the other side for 2 to 3 minutes or until it reaches an internal temperature of 145°F/63°C. Season to taste with salt before serving.
Freezing Pan-Fried Fish
Cook as advised in the recipe and allow the fish to cool. Then freeze separated with freezer paper to keep them from sticking together. Or you can freeze on a tray until firm to freeze individually. Store in a freezer bag or freezer-safe container for up to three months. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
