Pan Fried White Fish Recipes

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EASY PAN-FRIED FISH FILLET



Easy Pan-Fried Fish Fillet image

This is a very easy method to make any type of fish fillets. Choose mild-flavored fish - flounder, halibut, cod, catfish, or tilapia are great candidates.

Provided by Anonymous

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 15m

Yield 4

Number Of Ingredients 7

4 (5 ounce) mild white fish fillets
1 lemon, juiced
salt to taste
4 tablespoons all-purpose flour
1 teaspoon Chinese five-spice powder
4 tablespoons canola oil
1 tablespoon sesame oil

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.

Nutrition Facts : Calories 306 calories, Carbohydrate 9.5 g, Cholesterol 60.8 mg, Fat 18.6 g, Fiber 1.5 g, Protein 26.4 g, SaturatedFat 1.7 g, Sodium 125.9 mg

PAN FRIED FISH



Pan Fried Fish image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced

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.

GOLDEN PAN-FRIED FISH



Golden Pan-Fried Fish image

A Golden Pan-Fried Fish recipe. Serve lemon wedges alongside fish.

Provided by Maria Helm Sinskey

Categories     Beer     Back to School     Dinner     Halibut     Family Reunion     Pan-Fry     Bon Appétit     Sugar Conscious     Pescatarian

Yield Makes 4 servings plus leftovers

Number Of Ingredients 10

2 pounds 1 1/2-inch-thick halibut
1 3 1/2-ounce package panko (Japanese breadcrumbs; 1 1/2 cups)*
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons coarse kosher salt
2 teaspoons finely grated lemon
1/2 teaspoon cayenne pepper
3 large egg whites
1/4 cup dark ale or non-alcoholic (such as O'Doul's)
3 tablespoons (or more) extra-olive oil
Quick Tartar Sauce

Steps:

  • Cut fish into 4x1 1/4-inch rectangular Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
  • Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
  • Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce.
  • Available in the Asian foods section of some supermarkets and at Asian markets.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER



Pan-Roasted Fish Fillets With Herb Butter image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Categories     dinner, lunch, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

Steps:

  • Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
  • Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
  • Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram

PAN FRIED WHITEFISH



Pan Fried Whitefish image

Easy to make. Note1: Don't fry at to high of a temp or the coating will burn before the fish cooks. Note2: I like to serve with steamed broccoli and baked potato or wild rice.

Provided by ChasMan

Categories     Whitefish

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 (8 ounce) white fish fillets, skin removed. (trout, tilapia, etc.)
21 saltines (finely crushed)
1/4 cup parmesan cheese, grated
1/3 cup all-purpose flour
1/4 cup parsley
1/8 teaspoon pepper
1 egg, beaten
3 tablespoons lemon juice
3 -4 tablespoons olive oil
lemon slice

Steps:

  • Combine crackers, parmesan, and parsley in a shallow bowl.
  • Combine flour and pepper in another bowl.
  • Place lemon juice and beaten egg in separate bowls.
  • Heat oil in 12" frying pan.
  • Dip fish in lemon juice, then flour, then egg, and finally the crackers. Place fish in a single layer into the frying pan and fry over low - medium heat for 5-7 minutes per side. Fish should flake when done.
  • Drain on paper towel and serve with lemon slices. Garnish with rosemary, parsley, and dill if desired.

Nutrition Facts : Calories 450.2, Fat 18.1, SaturatedFat 3.7, Cholesterol 211.5, Sodium 449.1, Carbohydrate 20.7, Fiber 0.9, Sugar 0.6, Protein 48.5

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