Pan Fried Fish
Quick easy panfried fish, perfectly light and crispy.
Servings: 2 servings
Calories: 236kcal
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.
Nutrition
Serving: 1serve | Calories: 236kcal | Carbohydrates: 16g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 60mg | Potassium: 327mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 12IU | Calcium: 21mg | Iron: 1mg