Tillie Doyle
Pan-fried fish is a quick and easy meal that can be prepared and cooked in under 20 minutes. It is a versatile dish that can be made with a variety of fish and seasoning options. The key to achieving a crispy and golden exterior is to pat the fish dry, season it, and use a heavy-duty skillet or non-stick pan. The fish should be cooked for 2 to 3 minutes on each side, without moving it, until it flakes apart easily. This simple cooking technique is a delicious way to prepare seafood and can be served with a variety of sides, such as salad, rice, or lemon wedges.
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What You'll Learn
Pan-frying fish: a quick and easy method
Pan-frying is a quick and easy way to cook fish, which can be prepared, cooked, and served in under 20 minutes. This method is suitable for a range of white fish fillets, including tilapia, cod, catfish, halibut, trout, striped bass, flounder, perch, and red snapper.
Preparation
Firstly, pat the fish fillets dry with paper towels, especially if using thawed frozen fish. Then, season the fish with salt and pepper, or a homemade fish seasoning. You can also add flour to the fillets at this stage, which will add flavour and a crispy coating.
Cooking
Use a heavy-based skillet, preferably cast iron, and heat oil in the pan over medium-high heat. Vegetable, canola, avocado, or olive oil are all suitable, or you can use ghee for a buttery flavour.
Once the oil is hot, place the fish fillets in the pan, seasoned-side down, and cook for 2-3 minutes without moving them. When ready to flip, the underside should be golden and crispy, and the fillets should release easily from the pan. Season the other side of the fillets while they cook. Flip the fish and cook for another 2-3 minutes.
Serving
When ready, the fish will be opaque and flake apart easily. Serve the fish while still hot, garnished with parsley and lemon wedges, and with sides such as rice, steamed vegetables, or potato fries.
Tips
To stop the fish from curling while frying, lightly score the fillets with a knife before cooking. You can also use a non-stick pan, although a heavy-based pan will give a crispier result.
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How to get a crispy skin
The key to achieving a crispy skin when pan-frying fish is to control the heat and moisture. Here is a step-by-step guide:
Prepare the fish
Start with the fish at room temperature, rather than straight out of the fridge. Use paper towels to pat the fish dry on both sides. Remove any excess moisture from the skin using a knife. If the fish has skin that tends to shrink when heated, such as bass, gently score the skin about a centimetre or two apart, being careful not to slice through the flesh.
Season the fish
Season the fish with salt and pepper on both sides. You can also lightly dust the fish with flour, cornflour, potato starch, or a mixture of flour and paprika, ensuring you shake off any excess.
Heat the pan
Use a heavy-based skillet or stainless steel pan. Heat the pan first before adding oil. Get the pan very hot, but not at the smoking point, as this will burn the fish. You can use sunflower oil, rapeseed oil, or another oil with a high smoke point.
Cook the fish
Place the fish skin-side down in the centre of the pan. You may need to use a spatula to press down on the fish to ensure the skin is in full contact with the pan and to prevent curling. Listen for a sizzling sound, which indicates that the moisture is evaporating and the skin is dehydrating and starting to crisp. For a thin fillet, cook the skin side for about 3-5 minutes. For a thicker fillet, you may need to cook the skin side for up to four minutes, and then finish in the oven.
Flip the fish
Once the edges of the skin start to brown and the flesh becomes opaque, it's time to flip the fish. The fish should release itself from the pan when it's ready. If you feel any resistance when trying to slide a spatula under the fish, wait another 15-20 seconds and try again.
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Choosing the right pan
Material
The type of material used for the pan greatly impacts the cooking process and the final texture of the fish. Here are some options:
- Cast iron skillet: Cast iron pans are a popular choice for pan-frying fish. They retain heat well and can withstand high temperatures, making them ideal for achieving a crispy exterior. However, cast iron is porous and tends to hold on to odors and flavors, so your fish might absorb unwanted flavors from previously cooked dishes.
- Stainless steel skillet: Stainless steel skillets are another preferred option for pan-frying fish, especially when aiming for crispy skin. They deliver even heat distribution and are responsive to temperature changes. Stainless steel is also non-reactive, so you can finish your fish with acidic ingredients like lemon juice or vinegar without worrying about a strange taste.
- Non-stick pan: While non-stick pans are convenient for preventing food from sticking, they may not be the best choice for achieving a crispy exterior on your fish. Thin, cheap non-stick pans can cause uneven browning and may not deliver the desired crispness. However, a good quality, heavy-duty non-stick pan can be a suitable option.
Size
It is important to choose a pan that is large enough to accommodate the fish fillets without overcrowding. A larger surface area is beneficial as it allows steam to flow away from the flesh, aiding in drying out the skin and achieving that sought-after crispness.
Thickness
Opt for a heavy-based skillet or pan. Heavier pans distribute heat more evenly, reducing the likelihood of hot spots that can cause uneven cooking. They also provide a more stable cooking surface, minimizing the risk of accidentally flipping or moving the fish before it's ready.
In summary, for pan-frying fish, it is generally recommended to use a heavy-duty skillet made from cast iron, stainless steel, or a high-quality non-stick coating. The size of the pan should be appropriate for the amount of fish being cooked, and it should have a thick base for even heat distribution.
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Seasoning and breading the fish
To season and bread the fish, start by patting the fillets dry with paper towels. This is especially important if you're using thawed frozen fish. Next, season the fish well on both sides with salt and pepper. You can also add other seasonings like paprika, cayenne pepper, Old Bay seasoning, or a little cyan pepper for extra flavour.
After seasoning, it's time to coat the fish with flour. Set up a plate or shallow bowl with about 1 cup of flour for every pound of fish. Mix in your desired amount of salt, pepper, and any additional seasonings. Coat the fish fillets on both sides with flour, pressing down firmly so it adheres, and then shake off any excess.
The next step is to dip the fish into a bowl of beaten eggs. Make sure you have enough eggs to create an even layer of coating on the fish. After dipping in the eggs, it's time to add the final coating of breadcrumbs. You can use regular breadcrumbs, panko breadcrumbs, or seasoned breadcrumbs. Dip the fish into the breadcrumbs, pressing down firmly to ensure a thick layer. If there are any bare spots, dip the fish back into the eggs and breadcrumbs again.
Before placing the fish in the pan, it's important to heat the oil first. Use oils with a high smoke point, like canola, vegetable, or avocado oil. Heat the oil until it shimmers, but be careful not to let it smoke. Once the oil is hot, gently place the fish into the pan, being careful not to crowd the pan. This will ensure that the breading stays crisp and doesn't become soggy.
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Serving suggestions
Pan-fried fish is best served hot and straight out of the pan. It can be served with lemon wedges, fresh herbs like dill or parsley, and a side of couscous, rice, French fries, or a salad. You can also serve it with tartar sauce or a sauce of your choice, such as lemon butter sauce.
If you want to get creative, you can serve pan-fried fish with potato gratin stacks and a salad, or with asparagus, butter beans, and peas in lemon butter sauce.
For a simple and quick meal, opt for pan-fried fish with lemon wedges, minced herbs, and capers. You can also season the fish with salt and pepper before serving.
The key to a great-tasting pan-fried fish is a crispy outer layer and a soft, flaky inside. This can be achieved by using a bread crumb crust or a three-step coating of flour, egg, and bread crumbs.
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Frequently asked questions
Most types of white fish will work for pan frying. Some common choices include cod, tilapia, catfish, halibut, trout, striped bass, flounder, and perch.
A heavy-based skillet or cast-iron skillet is recommended. While non-stick pans are convenient and reduce the chances of the fish sticking to the pan, a cast-iron skillet will give the fish a more golden and crispy finish.
To prevent sticking, use a heavier pan and ensure the pan and oil are hot before adding the fish. Additionally, coating the fish with flour or breadcrumbs can help create a crispy coating and reduce sticking.
Typically, cook the fish for 2 to 3 minutes on each side without moving it. When ready to flip, the underside should be golden and crispy, and the fish should release fairly easily from the pan. Cook for another 2 to 3 minutes on the second side.
