Best 5 Panfried Fish Recipes
Pan-fried fish is a culinary classic that can be enjoyed in homes and restaurants worldwide. Its simplicity and versatility make it a popular choice for busy weeknight dinners or elegant dinner parties. Pan-frying allows the fish to develop a crispy exterior and tender, flaky interior, while infusing it with a delightful combination of flavors and textures. This article presents a diverse collection of pan-fried fish recipes, each offering unique flavor profiles and cooking techniques.
From the classic Southern-style pan-fried catfish with its crispy cornmeal crust to the delicate and flaky pan-seared salmon with a buttery lemon sauce, these recipes cater to a wide range of tastes and preferences. For those seeking a healthier option, the pan-fried tilapia with a zesty salsa verde provides a lean and flavorful alternative. Pan-fried trout with almond brown butter adds a nutty richness to the dish, while pan-fried cod with chorizo and clams combines savory and seafood flavors in a delectable medley.
Whether you're a seasoned cook or a beginner looking to impress your friends and family, these pan-fried fish recipes are sure to satisfy your cravings. So gather your ingredients, heat your skillet, and embark on a culinary journey that celebrates the delicious versatility of pan-fried fish.
PANFRIED FISH FILLETS
Frying is one of the easiest and most popular ways to cook fish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
- Beat egg and water in shallow bowl until well mixed. Sprinkle flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour.
- Heat oil (1/8 inch) in 10-inch skillet over medium heat about 2 minutes. Fry fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 215, Carbohydrate 5 g, Cholesterol 90 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
PANKO PANFRIED FISH STRIPS
Enjoy these fish strips made using Progresso® bread crumbs - a tasty dinner that's ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Sprinkle garlic powder, salt and pepper evenly over fish. Place buttermilk and bread crumbs in separate shallow bowls. Dip fish strips, one at a time, in buttermilk, then coat with bread crumbs.
- In 12-inch nonstick skillet, heat 2 1/4 teaspoons of the oil over medium-high heat. Add 4 fish strips. Reduce heat to medium; cook 8 minutes, turning once, until fish flakes easily with fork. Remove from skillet to plate; cover to keep warm. Repeat with remaining 2 1/4 teaspoons oil and 4 fish strips.
Nutrition Facts : Calories 310, Carbohydrate 18 g, Fat 1, Fiber 1 g, Protein 39 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 490 mg
PANFRIED FISH FILLETS
Frying is one of the easiest and most popular ways to cook fish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
- Beat egg and water in shallow bowl until well mixed. Sprinkle flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour.
- Heat oil (1/8 inch) in 10-inch skillet over medium heat about 2 minutes. Fry fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 215, Carbohydrate 5 g, Cholesterol 90 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
PANFRIED FISH
Enjoy your dinner with this delicious and easy fried fish - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- In 10-inch skillet, heat oil (1/8 inch) over medium heat. Cut fish into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
- In small bowl, beat egg and water with fork or wire whisk until blended. Place flour in shallow dish. Dip fish into egg, then coat with flour.
- Fry batches of fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. (Fish cooks very quickly, especially the thinner tail sections; be careful not to overcook.) Remove with slotted spoon; drain on paper towels.
Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 24 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 0 g, TransFat 0 g
PANFRIED WHOLE FISH WITH THAI GINGER SAUCE
Steps:
- Preparing the sauce: Rinse the mushrooms under cold running water and then soak them in the hot water for about 30 minutes. Remove and discard the mushroom stems, slice and reserve the caps, and save the soaking liquid. Carefully pour the soaking liquid into a small sauce pan, leaving behind any bits of grit or sand. Add the sliced mushrooms and the remaining ingredients. Bring to a simmer very gently for about 10 minutes
- Cooking the fish: Season the fish with salt and pepper and roll them in flour. Pat them thoroughly to shake off any excess flour. In a non-stick pan, saute the fish over medium to high heat in oil until crispy on both sides (10 minutes per inch of thickness). Quickly transfer to a baking sheet covered with paper towels and pat the fish to get rid of any clinging oil. Transfer again to heated plates, pour the sauce over each fillet, and serve immediately.
Tips:
- Choose the right fish: Firm-fleshed fish like cod, haddock, or tilapia are best for pan-frying. Avoid delicate fish like sole or flounder, as they can easily break apart.
- Make sure the fish is dry: Pat the fish dry with paper towels before cooking. This will help to prevent the fish from sticking to the pan and will also help to create a crispy crust.
- Use the right amount of oil: You only need enough oil to coat the bottom of the pan. If you use too much oil, the fish will become greasy.
- Don't overcrowd the pan: Cook the fish in batches if necessary. If you overcrowd the pan, the fish will not cook evenly.
- Be patient: Don't flip the fish too soon. Let it cook undisturbed until a golden brown crust forms on the bottom. Then, carefully flip the fish and cook it on the other side until it is cooked through.
- Season the fish: You can season the fish with a variety of spices and herbs. Some popular options include salt, pepper, garlic powder, onion powder, paprika, and chili powder.
Conclusion:
Pan-frying fish is a quick and easy way to cook a delicious and healthy meal. By following these tips, you can ensure that your pan-fried fish turns out perfect every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #seafood #easy #fish #dietary #comfort-food #freshwater-fish #catfish #taste-mood #3-steps-or-less
You'll also love
