Pan-fried fish Recipe
American · Main course · 18 min total
This simple pan-fried fish recipe yields crispy, golden fillets with a tender interior, perfect for a quick weeknight dinner.
10
min prep
min prep
8
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 4 (6 oz each) skinless fish fillets (such as cod, tilapia, or halibut)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 lemon, cut into wedges for serving
Instructions
- Pat fish fillets dry with paper towels. Season both sides with salt and pepper.
- Place flour in a shallow dish. Dredge each fillet in flour, shaking off excess.
- Heat olive oil in a large non-stick skillet over medium-high heat until shimmering.
- Add butter and swirl to melt. Carefully place fillets in skillet, skin-side down if skin-on.
- Cook without moving for 3-4 minutes, until golden brown and crisp.
- Flip fillets and cook for another 2-3 minutes, until fish is opaque and flakes easily with a fork.
- Transfer to plates and serve immediately with lemon wedges.
Tips
- For extra flavor, add minced garlic or fresh herbs like thyme or parsley to the butter.
- Serve with a side of steamed vegetables or a simple salad.
- Leftover fish can be refrigerated and used in tacos or salads the next day.
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