Ingredients (Serves 2)
- 2 thin fish fillets (5-6 oz each), fresh or thawed
- Salt and pepper, to taste
- ¼ cup all-purpose flour
- 1 tsp paprika (optional)
- 2-3 tbsp vegetable, canola, or peanut oil
- Lemon wedges for serving
- Chopped parsley or dill for garnish (optional)
Instructions
- Prepare the Fish: Pat the fillets dry with paper towels and season both sides with salt and pepper.
- Coat the Fish: On a plate, combine flour and paprika (if using). Dredge the fillets in the flour mixture, pressing lightly to adhere. Shake off any excess.
- Heat the Pan: Preheat a heavy skillet over medium-high heat until lightly smoking. Add just enough oil to coat the bottom.
- Cook the Fish: Place the fillets in the pan, leaving space between them. Cook undisturbed for 2-3 minutes until the bottom is golden and crispy.
- Flip and Finish: Gently flip the fillets and cook 2 more minutes until the fish is opaque and flakes easily with a fork. For thicker fillets, add 1-2 minutes per side. Avoid moving fish too early to prevent sticking.
- Serve: Transfer to plates and serve immediately with lemon wedges and fresh herbs if desired.
Optional Sauce Ideas
- Lemon butter sauce
- Creamy dill sauce
- Remoulade
- Buttery white wine sauce
Make-Ahead Tips
- Coat fish in flour ahead of time and refrigerate for up to a day.
- Cook per instructions just before serving for best results.
Serving Suggestions
Pair this crispy pan-fried fish with:
- Roasted vegetables
- Fresh garden salad
- Buttered rice or mashed potatoes
With this method, you can enjoy crispy, restaurant-quality fish at home in just a few minutes. Perfect for quick weeknight dinners or a special weekend treat!