Super Crispy Pan Fried Fish

Golden-brown pan fried fish fillets are neatly arranged on a white plate, showcasing their crispy texture. A wedge of lemon is placed beside them, adding a splash of color to the dish.

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5 from 22 votes

Super Crispy Pan Fried Fish

Fish Fillets coated in seasoned egg and flour, then pan-fried until golden brown and crispy.

Course Dinner

Cuisine American

Keyword Crispy Pan Fried Fish, Fried Fish, Pan Fried Fish

Prep Time 12

Cook Time 8

Total Time 20

Servings

Calories 263

Author Erren Hart

Ingredients

1 lb fish fillets*
2 eggs
¼ cup milk
salt and pepper
1 cup all-purpose flour
1 cup vegetable oil Canola or grapeseed oil

US Customary - Metric

Instructions

Remove the fish from the fridge 15 minutes before cooking. Pat dry with paper towels and season well with salt on both sides. Set aside until ready to cook.
Add the eggs and milk to a shallow bowl, season with salt and pepper, and beat with a whisk or fork until well blended.
Place flour in a shallow dish and season well with salt and pepper. Mix to combine.
Dip fish fillets in egg mixture; dip in flour to coat and repeat a second time to get a good coating on the fish.
Heat oil in 12-inch skillet over medium-high heat until hot and shimmering.
Add the floured fish; cook undisturbed for 2 to 3 minutes or until golden brown. Flip and cook until golden, reaching an internal temperature of 145°F/63°C.
Season to taste with salt and serve immediately for best results.

Notes

*For best success with this recipe, use tender to medium-firm fish fillets. Some good choices include cod, flounder, sole, tilapia, Branzino, halibut, pollock, sea bass, grouper, or perch.

If you have the time, set the coated fish aside at room temperature for 30 minutes before cooking. This helps avoid any problems with coating loss during the frying process. If you do this, skip step one in the recipe.
Be sure to heat the oil well before adding the fish. Starting with hot oil is key to crisp results.
Don't overcrowd the pan. I recommend using a 12-inch skillet. If you don't have one large enough, cook the fish in batches. Cooking the fish too close together will result in soggy breading instead of crisp.
If you don't have a meat thermometer, you'll know the fish is ready when it's opaque and flakes apart easily.
Perfect Pan-Fried Fish is delicious on its own, but you can serve it with lemon wedges, tartar sauce, and your favorite side dishes.
Serve hot from the pan. White fish can be flaky after cooking; don't fret if it falls apart a little as you serve it.

Nutrition