Pan Fried Fish Fillets Recipes

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

Steps:

• Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
• Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
• Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.

Steps:

• Unwrap fish but leave it on the butcher paper. Season with salt and pepper on flesh side only. Sprinkle generously with flour, and then shake off the excess.
• In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish.

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.

Steps:

• Dust the fish, oysters, or shrimp in the mixture and shake off the excess.
• Dunk it in a cup of milk or buttermilk and dip it again.
• Fry immediately in a small amount of canola oil with about one pat of butter.

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

Steps:

• Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
• Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
• Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.

Steps:

• Heat the vegetable oil in a frying pan. (Or you could deep fry).
• In a bowl, combine the milk and eggs to create an egg wash.
• Season the fish with salt, pepper and Old Bay seasoning.
• Cut each fish diagonally into 3 or 4 pieces.
• Dredge the fish in the flour.
• Dredge the fish in the egg wash.
• Now cover the fish in panko breadcrumbs.
• Fry the breaded fish in the HOT vegetable oil until golden brown. (About 3 minutes on one side and 2 minutes on the other.).
• Cook a few pieces at a time.
• Once cooked, set on rack or paper towels to drain.
• Sprinkle fish with remaining salt, pepper, Old Bay seasoning.
• Note: The fish is very "meaty," and is also filling as a sandwich or by itself.

Steps:

• For the tartar sauce; in a bowl blend all ingredients until well combined.
• Cover and refrigerate a minimum of 2 hours before using.
• For the fish; place eggs in a shallow bowl.
• In another shallow bowl mix together the crushed saltines with garlic powder and lemon pepper (or black pepper) until very well combined.
• Coat the fish fillets firstly in the eggs, then coat into the breading mixture.
• Place fillets on a plate and let stand for about 5-8 minutes.
• Heat oil in a large skillet over medium-high heat.
• Add in fillets and fry about 2-3 minutes on each side or until the fish flakes (cooking time will vary depending on the thickness of your fish).
• Remove to a plate then lightly sprinkle with seasoned salt.
• Serve fish with tartar sauce, YUMMMMM!

Steps:

• Beat egg and milk together until blended.
• Add seasme seeds if desired to mixture.
• Heat shortening in 10' pan.
• Dip fillets into milk mixture, then in mixture of flour and salt.
• Fry into hot shortening until golden brown.

Steps:

• Combine the rice flour and spices in a wide bowl.
• Add the fish and rub the spice mixture all over the fish.
• Heat the olive all in a large frying pan.
• Cook fish in a single layer, until browned and cooked as desired.
• You may need to cook the fish in batches.