Pan Fried Fish
This pan-fried fish recipe is a total winner for busy families! With just a few simple ingredients and a cook time of under 10 minutes, it’s a naturally gluten-free meal that everyone will love. Perfect for a fast, healthy dinner when time is tight!
Ingredients you will need
Ingredient Notes, Substitutes, & Alternatives
- Olive oil and butter: The mix of oil and butter helps keep the butter from burning, letting you cook at a higher heat while still getting that rich, buttery flavor.
- Rice flour: Rice flour has a finer texture than regular flour, creating a thin, crispy layer on the fish. Don’t have rice flour? No problem—cornstarch (corn flour) or all-purpose flour works just fine!
- Fish Fillets: Firm, flaky fish like snapper, gurnard, tarakihi, cod, tilapia, or salmon are best for pan-frying.
Crispy Pan Fried Fish Step-By-Step
Below are illustrated step-by-step instructions to make my Pan Fried Fish recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Use paper towel to ensure your fish fillets are dry and check they are free from any rogue scales or bones.
Season both sides of the fish fillets with salt.
Step two: Lightly dust the fillets with rice flour, shaking off any excess.
Step three: Heat the oil in a heavy based skillet or fry pan over a medium high heat.
Add the butter to the pan as soon as it has melted add the fish to the pan.
Step four: Cook the fish for 2 minutes on each side until golden and crisp.
Enjoy!
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Tips & Tricks
Here is how you can make this Pan Fried Fish perfectly every time!
- Taking the time to dust your fish with flour before cooking stops the fish from sticking to the pan and creates a crisp outer layer that keeps the fish moist.
- I think being generous with the butter is the key to pan frying fish. The rice flour dusting protects your fish fillet from becoming too oily.
- Serve your fish with lemon wedges so a squeeze of lemon juice can be added at the table if desired.
How To Make This Recipe Suitable For Baby-Led-Weaning
- If you skip the salt then a pan-fried fish fillet is perfect for baby lead weaning.
- Serve with soft vegetables
If you tried this Pan Fried Fish recipe please leave a star rating and let me know how you go in the comments below. I love hearing from you!
Pan Fried Fish
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Ingredients
- 2 fish fillets
- salt
- ¼ cup rice flour
- 2 Tablespoons oil
- 2 Tablespoons butter
Instructions
- Use paper towel to ensure your fish fillets are dry and check they are free from any rogue scales or bones.
- Season both sides of the fish fillets with salt.
- Dust the fish fillets with rice flour, shaking to remove any excess flour.
- Heat the oil in a heavy based skillet or fry pan over a medium high heat.
- Add the butter to the pan as soon as it has melted add the fish to the pan.
- Cook the fish for 2 minutes on each side until golden and crisp.
- Enjoy!
Video
Notes
- Taking the time to dust your fish with flour before cooking stops the fish from sticking to the pan and creates a crisp outer layer that keeps the fish moist.
- I think being generous with the butter is the key to pan frying fish. The rice flour dusting protects your fish fillet from becoming too oily.
- Serve your fish with lemon wedges so a squeeze of lemon juice can be added at the table if desired.
- Olive oil and butter: The mix of oil and butter helps keep the butter from burning, letting you cook at a higher heat while still getting that rich, buttery flavor.
- Rice flour: Rice flour has a finer texture than regular flour, creating a thin, crispy layer on the fish. Don’t have rice flour? No problem—cornstarch (corn flour) or all-purpose flour works just fine!
- Fish Fillets: Firm, flaky fish like snapper, gurnard, tarakihi, cod, tilapia, or salmon are best for pan-frying.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.