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!