Easy Pan Fried Fish

Looking for the freshest food, fast? Then look no further than my pan fried fish, which can be prepared, cooked and on the table in just 10 minutes. The result is deliciously crispy pan-fried fish, perfectly soft and flaky in the center, making this the ideal quick and easy mid-week dinner option.

 

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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

When it comes to easy cooking, I really don't think you can beat fish. This is one of my favorite pan-fried fish recipes, as the fish requires very little preparation and just a little seasoning.

I've kept things simple and seasoned the fish with my homemade fish seasoning, but you can use any seasoning. If you don't have fish seasoning, use sea salt and black pepper. I also recommend coating the filets in a light dusting of all-purpose flour so that you get that lovely crispy pan-fried fish texture.

If you are looking at introducing more fish into your family's diet, try some of these great-tasting recipes using various cooking methods. My Crispy Air Fryer Fish, Easy Oven Baked Fish, Whole Jerk Fish, Oven Baked Cod, or Brown Fish Stew.

Ingredients

Here's what you will need to make the best pan-fried fish:

• Fish - I use white fish filets with the skin removed.
• Fish seasoning - I season the fish with my homemade fish seasoning, or you can use the seasoning of your choice.
• Flour - coating the fish in flour not only stops it from falling apart during cooking but also adds to the flavor and gives it a crispy coating.
• Oil - I use olive oil to fry the fish; you can use any other oil that has a high smoke point, like canola, vegetable, or avocado. You could also use Ghee if you want that butter flavor.
• Lemon - I like to add a sprinkle of lemon juice to the fish before serving or serve the fish with a wedge of lemon.

Full measurement amounts are listed in the recipe card below.

Equipment

• Large Skillet - I use my 12-inch stainless steel skillet. You could also use cast iron or non-stick. Please note that non-stick may not get your fish as brown.
• Cutting Board
• Sharp knife
• Measuring spoons

How to pan fry fish

Lightly score the fish with a knife.

Season both sides of the fish filets with 1 teaspoon of fish seasoning.

In a separate bowl, add all-purpose flour and the remaining fish seasoning. Lightly dust the filets with flour, shaking off any excess. Set aside on a wire rack for 5 minutes.

Meanwhile, heat the olive oil over medium-high heat in a large skillet. Add the fish to the skillet.

Cook for about 2-4 minutes on each side, or until the fish is golden and flakes easily with a fork.

Remove the fish from the skillet and transfer to a serving plate.

Tanya's Top Tip for this recipe

These tips will help you make the best crispy pan fried fish you've ever tried. 

• To stop the fish from curling while pan frying, lightly score the fish with a knife. This will help the fish lay flat in the pan while cooking, without curling. 
• The cook time will depend on the thickness of the fish. Flip the fish when you see a golden-brown crust forming at the bottom edge of the fish.
• If you want to check the internal temperature of the fish once it’s cooked, a probe thermometer is the easiest way to do this.

Flavor variations

• This recipe typically uses white fish like tilapia, but would also work with sea bass, snapper, grouper, or trout.
• I use my homemade fish seasoning, but feel free to use any seasoning you wish instead of the fish seasoning. For example, if making fish tacos, you might want to use taco seasoning.
• For an alternative citrus twist, swap the lemon for lime.

What to serve with pan fried fish

I've served the fish with a few simple sides of steamed white rice, broccoli, and wedges of fresh lemon for that extra burst of citrus flavor. Try serving the fish with my Air Fryer Potato Fries or Air Fryer Sweet Potato Wedges alongside my Southern Cucumber Salad or Kale & Broccoli Salad.

You don't have to eat the fish filet whole, it also tastes great cut up and added to other dishes like your favorite fish tacos.

How to store

To refrigerate: Pan fried fish is best served warm straight from the skillet when it is at its best, as fish overcooks easily when reheated. However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for 1-2 days. To reheat fish from the fridge, place it in a preheated oven at 350°F (175°C) and bake until heated through, typically for about 10-15 minutes.

To freeze: I don't recommend freezing cooked fish; enjoy it straight from the skillet. However, if you would like to freeze it, let it cool, wrap it tightly, and store in a freezer-safe bag or container. It will last up to 3 months.

FAQs

If you have tried this Pan Fried Fish recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!