Pan frying fish involves a moderate heat temperature with a moderate amount of fat in the pan. Most recipes involving pan frying fish call for a heavy frying pan with about 1/8 inch of oil in the bottom. With this method of cooking, the standard breading procedure is used: the fish fillets are seasoned before dipping in an eggwash, and coating with cracker crumbs, bread crumbs, or cornmeal.
Pan Fried Fish
Servings: 6 servings
Ingredients
- 2 pounds fish fillets in serving sized pieces
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1 tablespoon milk
- 1 cup bread crumbs cracker crumbs, cornmeal (white or yellow), or all-purpose flour
Instructions
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Sprinkle all sides of fish with a little salt and pepper.
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Beat the egg with the milk. Place the coating in a separate dish.
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Dip a fillet, using one hand, in the eggwash. Lift and let excess drain off. Place the fish in the next pan, and using the opposite hand, coat the fillets on both sides with desired coating. Transfer to a plate, and repeat with the rest of the fish.
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Heat a large, heavy frying pan over moderate heat (medium to medium high). Place the fish in a single layer and let cook until browned on one side, then turn once and finish cooking. Depending on the size of the fillets, it will take about 10 minutes total cooking time. If the heat is too high, it will end up burning.
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Transfer to a platter with paper towels, and repeat with remaining fish.
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Serve hot.
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