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Perfect Pan-Fried Fish recipe

Perfect Pan-Fried Fish recipe


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A simple Chinese recipe for white fish fillets. The fish fillets are seasoned with pepper, coated in cornflour, pan-fried and then served with sauteed carrots and a sauce.


Quebec, Canada

5 people made this

IngredientsServes: 2

  • 2 skinless, white fish fillets, cut into large pieces
  • white pepper, to taste
  • cornflour, as needed
  • 1 tablespoon oil
  • 1 teaspoon salt or to taste
  • 1 tablespoon oil
  • 1 large carrot, sliced
  • 2 tablespoons water
  • Sauce
  • 1 teaspoon chicken stock granules
  • 1 teaspoon sesame oil
  • salt to taste
  • 1-2 teaspoons cornflour, mixed with 3 tablespoons water
  • 1 spring onion, finely sliced

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Evenly sprinkle the fish with a little white pepper and cornflour.
  2. Heat a large frying pan with 1 tablespoon oil over high heat. Fry the fish with the salt until it turns opaque, 3-4 minutes, depending on how big or thick your fish pieces are. Set aside.
  3. Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry the carrots with 2 tablespoons water until soft, 4-5 minutes. Add the chicken stock granules, 1 teaspoon sesame oil, salt and the cornflour slurry.
  4. Pour the sauce over the fish and garnish with the spring onion.

See it on my blog

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Pan Fried Cod

Here’s a deliciously easy dinner idea that’s full of surprises: pan fried cod! This white fish knocked us off of our feet. Really! Cod is a beautifully mild and buttery-flavored fish, and this preparation couldn’t be easier or more stunning. Coat it in paprika and a few other spices, then pan fry it until tender and juicy. It takes under 10 minutes to get restaurant-quality flavor! Serve it with the pan juices drizzled over the top and well…we think you’ll be pleasantly surprised by this one, too.


CBC Best Recipes Ever

Perfect pan fried fish is easier than you think. A few easy steps is all it takes for a restaurant quality fish dinner.

Ingredients

Perfect Pan Fried Fish:
4 filets of rainbow trout, arctic char or salmon, 6 oz each
¼ cup olive oil
Pinch of salt and freshly cracked pepper
½ cup (use plain butter or Shahir’s recipe for compound butter)

Citrus and Herb Compound Butter:
1 lb unsalted butter, room temperature
Zest of 1 lemon
Zest of 1 orange
Handful of dill, finely chopped
Handful of parsley, finely chopped
1 tsp kosher salt
Pinch of cayenne pepper
Plastic wrap and butcher's twine for rolling

Preparation

Perfect Pan Fried Fish

Heat a non-stick pan over medium high heat. Add 2 tbsp of oil to pan. Place x 2 filets skin side down on the pan, season with salt and pepper. Fry for 5 minutes until skin is crispy. Add ¼ cup of butter to pan, let melt. Tilt pan and use a spoon to scoop melted butter over top of both filets. Continue spooning until top of fish appears cooked. Place pan flat again. Flip fish over for 30 seconds to get slightly browned and immediately remove from pan. Repeat same method with remaining fish. Serve with rice and a side salad or roasted veggies.

Citrus and Herb Compound Butter

Mix all ingredients together with a wooden spoon or hand mixer. Lay out a double layer of plastic wrap, about 8 x 10 inch pieces. Transfer butter to centre of plastic wrap. Use plastic wrap to roll butter into a log with a 1.5 - 2 inch diameter. Twist ends of plastic wrap and tie tightly with butcher's twine. Let chill in fridge for at least 1 hour. Once chilled and firm, it's ready to use. Great for basting fish, steak or with fresh bread.

Do not overcook your fish. A bit of pink is desirable. The fish will continue to cook once out of the pan.


Make pan fried fish like a pro – perfect every time!

  1. Pat the fish dry. This will allow the fish to develop a crisp surface. If the fish is wet, the water will steam between the fish and the flour coating when it hits the pan, leaving the crust soggy!
  2. Shake off the excess flour. Too much flour can cause the crust to get heavy and fall off. You want to dust off the excess and fry the fish with just what’s adhered to the surface.
  3. Start by using a heavy-duty nonstick saute pan or skillet. Some people like to use a stainless steel pan, but I find it’s a lot harder to do this if this is your first-time pan-frying fish. This is the saute pan I use.
  4. Let the oil heat up, don’t rush. Make sure you allow the pan to heat through for at least 5 minutes before adding oil. Once you add the oil, give it another minute or so before adding the fish. This ensures that you get a perfect crisp crust on the fish.
  5. Don’t flip it until it’s good and ready. Once you add the fish to the pan, don’t touch it and don’t move it. Check the sides to see how far up the filet the fish is opaque. Only once it reaches at least halfway up should you even think about flipping it. Some people like to let the fish cook longer on the first side to give it more color and a little less on the second side. This is how I usually prefer it. I start with the serving side down first and let them get nice and crisp. However, for first-time fish-fryers, feel free to flip when the fish is opaque halfway through.

Preparation

Heat a non-stick pan over medium high heat. Add 2 tbsp of oil to pan. Place x 2 filets skin side down on the pan, season with salt and pepper. Fry for 5 minutes until skin is crispy. Add ¼ cup of butter to pan, let melt. Tilt pan and use a spoon to scoop melted butter over top of both filets. Continue spooning until top of fish appears cooked. Place pan flat again. Flip fish over for 30 seconds to get slightly browned and immediately remove from pan. Repeat same method with remaining fish. Serve with rice and a side salad or roasted veggies.

Citrus and Herb Compound Butter:

Mix all ingredients together with a wooden spoon or hand mixer. Lay out a double layer of plastic wrap, about 8 x 10 inch pieces. Transfer butter to centre of plastic wrap. Use plastic wrap to roll butter into a log with a 1.5-2 inch diameter. Twist ends of plastic wrap and tie tightly with butcher's twine. Let chill in fridge for at least 1 hour. Once chilled and firm, it's ready to use. Great for basting fish, steak or with fresh bread.

Do not overcook your fish. A bit of pink is desirable. The fish will continue to cook once out of the pan.


Adjust oven rack to center position and preheat oven to 300°F. Pat fish dry on paper towels and season generously with salt and pepper. Place flour, egg, and breadcrumbs in three separate shallow bowls or plates. Season each gently with salt and pepper. Working one piece at at time, lift fish and dip, presentation-side-down, in the flour, followed by the egg, followed by the breadcrumbs, pressing down firmly until a thick layer of breadcrumbs adheres. Place fish breaded-side-up on a clean plate and repeat with remaining fish.

Heat oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add fish pieces, breaded-side-down and cook, swirling and rotating them around the pan until deep golden brown, about 5 minutes. Carefully flip fish and transfer to oven. Cook until an instant-read thermometer inserted into the deepest part of the fish registers 140°F, about 5 minutes (a knife or a cake tester inserted into the fish should show no resistance). Serve immediately with lemon wedges or tartar sauce.


Recipe Instructions

Clean the fish, removing all scales, making sure to pay attention to scales on the belly, the head, and near the fins. Even if you have it cleaned at your fish market, fish mongers always tend to miss some scales. Make sure you clean out the inside of the fish as well. Cut off all of the sharp fins and trim the tail with a good pair of kitchen shears.

Let the fish drain in a large colander and pat both sides dry with a paper towel. Transfer to a plate. Sprinkle salt on both sides of both fish–use about 1/4 teaspoon in total. Set aside for 15 minutes.

Heat your wok over medium-high heat. Pre-heating the wok for this pan fried fish is especially important to prevent sticking and to keep your fish beautiful for the table.

Next, spread 3 tablespoons of oil around the perimeter ensuring that the wok is coated with no dry spots.

Add the ginger. After about 10 seconds, turn the ginger over for another 10 seconds and push them to the side. The wok should be hot but not smoking too much (an indication that the wok is too hot). The ginger should be slightly caramelized but not burned.

Use a paper towel to pat the fish dry again, and carefully place into the wok in one motion. Do not move the fish after placement! After about 1 minute, turn the heat down to medium you want to get a nice light crust on the skin without it burning.

Tilt the wok carefully one side at a time so the oil distributes around the perimeter of the fish, including the head and the tail. You can add more oil around the perimeter of the wok if you want some extra insurance against sticking. Adding more oil is a good cheat tactic if you are unsure of your fish frying skills.

At this point, you should still hear the fish frying and sizzling because if your fish are silent then you need to turn up the burner! Maintain the heat but also turn it down as needed if the wok gets too hot and starts to smoke. You don’t want to burn the fish either so make small adjustments until you find the right level of heat!

Continue frying the fish for 5 to 6 minutes on the first side. At this point, a light crust should have formed, and you can give the wok a little shake now–the fish should slide around easily. If not, you can use a metal spatula to lift one side of the fish slightly and peek underneath to check the color and to make sure the fish is not sticking. The fish should be a nice golden brown.

If the fish still sticks, then you probably have the heat too low, so again, turn it up slightly, add a little more oil, and let it cook for another 1 to 2 minutes! Once you have the fish sliding around in the wok or pan and the first side is golden brown, then you are ready for the flip!

Carefully slide the spatula under the middle of the fish on the side towards the middle of the wok and in one steady motion, lift and flip it towards the outside of the wok.

Repeat the same “flip” for the other fish and if you are successful then this is what it should look like!

Let the fish fry on the second side for another 4 minutes and again, add some oil if you think it is necessary. From the picture, you can see there is no standing oil so don’t go overboard. While the fish is frying, dissolve the sugar and hot water in a small bowl, and add the soy sauce, white pepper, and sesame oil (if using). Set aside.

Shake the wok to make sure the fish is not stuck which is an important method for any pan-fried fish dish. Next, add the Shaoxing wine around the perimeter of the wok and let cook off for 30 seconds.

Pour the soy sauce mixture around the perimeter of the wok and turn the heat back up until the sauce is simmering (about 30 seconds).

Turn off the heat, and use your spatula to carefully transfer the fish to serving plates. Scoop up the rest of the remaining sauce, pour evenly over the fish and serve!

If you have not tried this method for pan fried fish before, then you are in for a treat!

And here are those fishing pictures! Those porgies are perfect for pan fried fish.

This fall, Judy and I stayed in Montauk for a long weekend and went out for some party boat fishing. The water was beautiful with calm seas and warm weather.

The captain had us fishing just off the shore near the lighthouse on Montauk point and we caught our fair share of porgies, perfect candidates for this dish and even some sea bass which are perfect for the steamed whole fish!

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Pan Fried Fish- Grandma Style

Grandma Elisabeta, my mother&rsquos mom, was a great cook. She loved bringing us together around her dining table every Sunday and cook delicious meals for all of us . Her pies were fabulous.

Her pilaf with chicken was to die for and her sour soups, a very traditional Romanian way to cook soups, were amazing.

I miss her sometimes. I wish she would still be around to show me her secrets in the kitchen.

This recipe of pan fried fish is a very easy and delicious way to eat fish. Grandma used to make fried fish very often, especially in the summer, in her little back yard summer kitchen.

She fried all sorts of fish, from very small to big ones .

Any type of fish would work for this recipe. While I like to fry fish with the skin on, fish without skin works well too.

Some ideas for fish that is suitable for frying in the pan:

Cod is my preference because it is a sturdy fish that keeps its shape during the cooking process. Bass, haddock, snapper, carp, grouper or haddock are also good options.

Besides fish, you will need some flour and vegetable oil for frying.

Keep in mind that this recipe is not meant to be a fancy one. It is a humble recipe that is great for any day of the week. Fish cooks fast, so it could be an easy dinner.

Some people might prefer a mixture of flour and corn meal. My grandmother used that one too, once in a while.

I guess it is just a matter of preference and any method is fine. The combination of corn meal and flour will make the crust crunchier, the flour will make it smoother.

HOW TO MAKE PAN FRIED FISH- GRANDMA STYLE:

Step 1.

Pat dry the fish&ndash Before you start frying the fish, make sure it is completely dry. Excess moisture lowers the temperature of the oil. Also, when you put water in hot oil, it creates splashes and you might easily get burns. Oil burns are nasty, so be careful.

Step 2.

Flour- Prepare a plate or a bowl with flour. Season the flour with salt and pepper. Be generous. Also, do not use any herbs, they burn in the oil and change the taste of the fish.

Step 3.

Take pieces of fish and toss them in flour. Make sure the fish is covered entirely. Shake off excess flour.

Note: I used chunks of fish this time, but fish file works the same way.

Step 4.

Place a large skillet on the stove, on medium heat, and pour vegetable oil in it, approximately 2 inches deep. Do not place the fish in the oil, unless the oil is very hot. The fish should sizzle when touches the oil.

Grandma&rsquos tip for checking if the oil is hot enough for frying:

If you insert a wooden spoon into the oil, the oil will bubble around the stick when it&rsquos ready for frying. If you have a thermometer, the temperature should be between 300-325F, and you should aim to keep it that way.

Step 5.

When the oil is hot, gently place coated fish in the skillet and fry for about 5 minutes on each side until golden brown.

Don&rsquot crowd the pieces of fish:

Frying in large batches will cause the temperature of the oil to drop too low, resulting in a less crispy (and less delicious) finished product.

Between batches, keep your oil clean by scooping out any pieces of fish left behind.

Step 6.

Drain the fried fish on a paper towel-lined plate the paper towels will absorb more oil than draining the fish on a wire rack.

Serve it with lemon wedges. It goes well with French Fries (made from scratch).


These are great at room temperature, so cook them (using two skillets at a time!) an hour ahead.

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How to make Pan fried fish

This recipe is too easy. Whiting only takes 3-4 minutes on each side to fully cook.

Tips to make this fried whiting fish

Have you ever tried whiting fish? If so, I'd love to know. Leave a comment below.


Watch the video: Τηγανητά ψάρια - Ζεστά και Τραγανά την επόμενη μέρα σαν φρεσκοτηγανισμένα!