Craving restaurant-quality pan-fried fish with a crispy, golden crust and a juicy, tender interior? This easy stovetop method gives you perfect results in under 5 minutes! Say goodbye to soggy fish or fillets that stick to the pan. With a few simple tricks, you’ll be serving up crispy, flavor-packed fish for quick, delicious dinners every time.
INGREDIENTS
- 2 thin fish fillets (5-6 oz each), fresh or thawed
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1 tsp paprika (optional)
- 2-3 Tbsp vegetable, canola, or peanut oil
- Lemon wedges, for serving
- Chopped parsley or dill, for garnish (optional)
INSTRUCTIONS
- Pat the fish fillets dry on both sides with paper towels and season with salt and pepper.
- On a plate, mix the flour and paprika (if using). Dredge the fish fillets in the flour mixture on both sides, pressing gently to coat, and shake off any excess.
- Heat a heavy skillet over medium-high heat until it begins to lightly smoke. Add enough oil to cover the bottom of the pan.
- Carefully add the fillets to the pan, spacing them apart. Let them cook undisturbed for 2-3 minutes until the bottom is golden and crispy.
- Gently flip the fillets and cook for another 2 minutes, until fully cooked through. If the fish sticks at first, don’t worry—it will naturally release as it cooks.
- Transfer the crispy fish to plates and serve immediately with lemon wedges and optional fresh herbs.
Notes: For thicker fillets, add 1-2 extra minutes of cooking time per side. The fish is done when it’s opaque and flakes easily with a fork. Avoid moving the fish until it releases on its own to prevent sticking. Check the blog for sauce ideas and make-ahead tips!
