This Crispy pan pan-fried fish is a light meal that is crispy on the outside yet tender, flaky, and super juicy inside. Also, it is the easiest, quickest, and most delicious way to cook fish.
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I love making fish and seafood when I don't have a lot of free time. It takes almost no time to cook, and almost every culture has some fish recipe. For example, if I'm craving Chinese food, I can make shrimp and egg fried rice. From the islands, there's Caribbean stewed fish. And Cameroonian grilled fish brings the flavor of Africa to your table. Anything fish fry, count me in. If you want to skip the oil, these baked fish fillets or tilapia fillets are worth trying.
This time, instead of traveling around the world for inspiration, I used ingredients that most people have in their pantries. These spices are readily available, and the fish is ready in just 10 minutes, like this baked basa.
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What I Love About this Recipe
This pan-fried fish is an effortless and light meal for your family on a weeknight.
This skillet fish recipe can be customized to your liking. Have fun with the spices and seasonings to create a version that suits your taste.
It's an effortless skillet recipe - perfect if you don't have a lot of time to spend measuring and mixing.
Pan frying requires less oil than the traditional frying method.
Recipe Ingredients
Fish Fillets: I used tilapia. I think it fries up the best, giving you a perfect sear with flaky meat inside. But you can use your favorite type of fish.
Herbs and Spices: Feel free to customize this part. I used salt ( sea salt is a good option, too), black pepper, paprika, onion powder, mustard powder, lemon pepper, garlic powder, and Italian seasoning.
Egg: The egg helps the spices stick to the fish and gives it the sear that makes the outside deliciously crispy.
Breading: I used a combination of cornmeal and all-purpose flour. If you need to keep it low-carb, you can use almond flour or pork rind crumbs.
Cooking oil: Olive oil is a popular choice, but you can use your favorite type of cooking oil for the fish.
See the recipe card for quantities.
Variations & Substitutions
- Use any white fish fillet, such as flounder, sea bass, catfish, snapper, trout, pollock, grouper, or cod, for a similar flavor profile.
- Add some freshly grated lemon zest to the outside of the fish after it fries. This will brighten the flavors.
- If you love a kick of heat, consider adding cayenne or another spice mix, such as Old Bay Seasoning or Cajun, to the spice mixture.
- Garnish with fresh herbs before serving. I like to use fresh parsley or dill.
- For cooking oil, use a neutral-tasting oil, such as canola oil or any other vegetable oil. Avocado oil has a high smoke point, making it an excellent choice as well. Butter is also a good option.
- Use fresh fish; if using frozen fish, ensure it has thawed before seasoning.
- You can use panko breadcrumbs for a crispy fish dish.
- Add Worcestershire sauce or other umami-rich ingredients for flavor.
How to Make Crispy Pan-Fried Fish
- Combine the seasonings in a bowl and stir until well combined. Divide the mixed seasoning into 2 portions. Safe one portion for later.
- Pat the fish dry and sprinkle one portion of the mixed seasoning generously on both sides.
- On a plate, combine the flour, cornmeal, and the saved portion of the mixed seasoning and mix well. Beat the egg in another bowl.
- Dip the seasoned fish in the egg, then coat it perfectly with the flour mixture in a shallow bowl or plate, pressing it down so it sticks well. Shake off any excess flour using a tong.
- Add oil to a non-stick pan or cast-iron skillet over medium heat. Add the fish and cook for 2-3 minutes undisturbed, pressing down gently. Flip and cook for an additional 2 minutes until crispy.
- Remove and serve with some lemon wedges.
Storing Leftovers
The fish tastes delicious the next day, so keep your leftover pan-fried fish. Store it in an airtight container and refrigerate for 2-3 days. You can also freeze your cooked fish. Keep it in a freezer-safe bag or container and freeze it for up to six months.
You can reheat the fish in a pan over medium heat, adding a small amount of oil if necessary. Another great idea is to reheat it in the microwave.
Tips & Tricks to Make Pan-Fried Fish
- Preheat the pan. The oil should simmer, not smoke.
- If using fish with skin on, cook with skin side down first before flipping
- Pat the fish dry before adding spices. This removes excess moisture, helping it brown more evenly.
- Season generously. Don't skimp on the spices!
- Choose the right pan. A heavy-bottomed skillet made of stainless steel or cast iron will distribute heat evenly.
Serving Ideas & Suggestions
Serve this light-fried fish with a side of rice for a classic dinner. I love making my whole wheat dinner rolls or no-knead baguettes to go with easy dinners like this one.
If you're looking for heartier sides, try making roasted garlic parmesan potatoes. Then, for dessert, you can't go wrong with mango sago or lemon bundt cake.
Recipe FAQs
Ensure the pan and oil are preheated before adding the fish. A hot pan is a natural, non-stick surface. It will also help to dry the fish thoroughly with paper towels before cooking. Moisture causes fish to stick to the pan.
You can tell it's fully cooked when it flakes easily with a fork, and it's opaque throughout. I also recommend using an instant-read thermometer. Fish should be cooked until it reaches an internal temperature of 145°F (63°C).
It's essential to use the correct temperature when cooking fish on the stove. Use medium-high heat to make a quick sear. Also, don't overcrowd the pan. A crowded pan will lower the temperature and cause steam instead of frying.
Pat the fish dry and coat it with flour, cornstarch, or panko breadcrumbs.
Cornstarch is preferable because it has a lighter and crumblier texture than flour.
It is not as healthy as other cooking methods. I mean deep frying. This recipe is healthy because it requires less oil.
More Fish Recipes You May Like
Crispy Pan Fried Fish
Equipment
Ingredients
- 2-3 10 oz Fish Fillets I used Tilapia
- 1 teaspoon Salt
- ½ teaspoon Blackpepper
- 1 teaspoon Paprika
- 1 teaspoon Onion Powder
- ½ teaspoon Mustard powder
- ¼ teaspoon Lemon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried herbs or Italian Seasoning
- 1 Egg
- ¼ cup Cornmeal
- ½ cup Flour
- ¼ cup Cooking oil
Instructions
- Combine the seasonings in a bowl and stir until well combined. Divide the mixed seasoning into 2 portions. Safe 1 portion for later.1 teaspoon Salt, ½ teaspoon Blackpepper, 1 teaspoon Paprika, 1 teaspoon Onion Powder, ½ teaspoon Mustard powder, ¼ teaspoon Lemon Pepper, 1 teaspoon Garlic Powder, 1 teaspoon Dried herbs or Italian Seasoning
- Pat dry the fish and sprinkle one portion of the mixed seasoning generously on both sides of the fish.2-3 10 oz Fish Fillets
- On a plate, combine the flour, cornmeal, and the saved portion of the mixed seasoning and mix well.¼ cup Cornmeal, ½ cup Flour
- Beat the egg in another bowl.1 Egg
- Coat the seasoned fish with the egg, then perfectly coat it again with the flour mixture, pressing it down so it sticks well. Shake off any excess flour using a tong.
- Add oil to a pan over medium heat. Add the fish and, cook for 2-3 minutes undisturbed, pressing down gently. Flip and cook again for 2 minutes until it is crispy.¼ cup Cooking oil
- Remove and serve immdeilty.
Video
Notes
- Choose the correct type of fish. The best fish to fry will be firm, such as cod and tilapia.
- If using fish with skin on, cook with skin side down first before flipping
- Pat the fish dry before adding spices. This removes excess moisture, helping it brown more evenly.
- Season generously. Don't skimp on the spices!
- Choose the right pan. A heavy-bottomed skillet, made of stainless steel or cast iron, will distribute heat evenly.
- Preheat the pan. The oil should simmer, not smoke.
- Avoid crowding the pan. Cook in batches if necessary.
If you want to skip the deep-fried fish, this is the perfect alternative to a super crispy fish. So flaky, juicy, and yet tasty. A must-try indeed.