Pan Fried Fish is a thing of beauty, with its beautiful crispy golden crust and juicy flesh inside. It’s a super quick dinner because cooking fish fillets on the stove takes less than 5 minutes!
Wondering how to stop fish sticking to the pan? It’s easy: use a heavy based skillet (doesn’t need to be non stick), heat the pan before adding oil, and most importantly – do not move move the fish until it naturally releases from the pan!
Crispy Pan Fried Fish
I think that cooking fish on the stove is the BEST way to cook fish, especially when you invest in really good fish fillets – or you’ve caught your own! Crispy and golden on the outside – with or without skin, though I do love shatteringly crispy skin like Crispy Skin Salmon – and beautifully juicy on the inside. Pan fried fish is one of those things that is so quick and so good, we wonder why we don’t make it every night.
But unless you know a few little tips, you can end up with a disappointingly soggy fish fillet or, even sadder, all that golden crispy goodness stuck on the pan. So today I’m sharing my tips to nail pan fried fish perfectly, every single time.
How to cook fish fillets in a pan – perfectly!
-
Use a heavy based skillet – it doesn’t need to be non stick, but it needs to be a heavy pan;
-
Heat the pan before adding oil;
-
If it sticks a bit, do not move until it naturally releases;
-
Pat fish dry before cooking; and
-
Shake off excess flour very well.
I go through each of these points in a bit more detail below. 🙂
How to cook fish on the stove – perfectly every time!
1. Use a heavy duty skillet – it DOES NOT need to be a non stick pan! Contrary to popular belief, it’s not just about using a non stick pan. A thin, cheap non stick pan will cause the fish to be in closer and harsher contact with the stove, causing the fish to brown unevenly in the few minutes it’s on the stove. Some crispy patches, some not so crispy ones.
Use a heavy duty skillet, like a cast iron skillet (pictured) or a good quality, heavy non stick fry pan (I love my ScanPan, shown in the video). It heats better, and more evenly, which really helps to get an even, golden, crispy crust.
2. Heat the pan first before adding the oil – I have NEVER had problems with fish sticking to the pan since I adopted this technique. It’s just an easy way to ensure the oil is hot enough but not too hot (a common mistake people make).
To do this, just heat a dry pan, and as soon as you see small wisps of smoke, add oil, swirl to coat base, then immediately add the fish.
3. Do not move until it releases naturally – Most fish fillets will initially stick to the pan as they start to cook (unless you’re using so much oil you’re basically shallow frying them). But it naturally releases once the surface is cooked and golden.
So give it a nudge, and if it doesn’t want to move, then it means that it’s not ready. So just leave it and try again in another 15 seconds or so!
4. Pat fish dry – dry fish = crispier surface. Especially important for thawed frozen fish.
5. Shake off excess flour –Â coat well in flour but vigorously shake off excess (too much flour = crispy crust falls off)
Love big, bold flavours?
Try this Cajun Blackened Fish – seasoned with Cajun spices then pan fried to perfection!
Sauces for fish
With well seasoned crispy skin and juicy flesh inside, I don’t need anything more than a squeeze of fresh lemon. But I am a sauce person, so I never turn down a sauce even for fish! Here are my favourite Sauces for Fish:
-
Lemon Butter Sauce for fish – this is an absolute ripper. Totally restaurant worthy, 2 ingredients, the secret is to brown the butter;
-
Creamy Dill Sauce – traditionally thought of for salmon but equally good with other fish;
-
Cocktail Sauce, Marie Rose Sauce, or Tartare Sauce – recipe in this Prawn Dipping Sauces post
-
Lemon Cream Sauce (see recipe notes)- A richer cream sauce with lemon;
-
Simple Lemon Butter Sauce* cooked with the pictured Asparagus, Peas and Beans, as pictured. It’s really good!
The one catch with Crispy Pan Fried Fish is that it doesn’t stay crispy for that long. Once the fish cools, the surface loses crispiness. So eat it fresh off the stove! – Nagi xx
Try these on the side:
-
Fresh Garden Salad with Balsamic Dressing, French Dressing or Italian Dressing
-
Cauliflower Cheese – A rich, creamy, cheesy and rib-sticking British classic
-
Paris Mash – For a true fine dining experience! Tip: It’s so soft and creamy, it is practically a sauce in itself.
-
Zucchini Fennel Ribbon Salad – For something different!
And more fish recipes:
Crispy Pan Fried Fish
WATCH HOW TO MAKE IT
Crispy Pan Fried Fish recipe video! The Dozer cameo is meant to be about his built-in food alarm clock, but all I can see is the puff of fur he leaves behind when he moves….
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Crispy Pan Fried Fish
Ingredients
- 2 thin fish fillets, around 150g/5 oz each, 1 cm / 2/5" thick, skin on or off (Note 1)
- Salt and pepper
- 1/4 cup / 35g flour (plain/all purpose, wholemeal)
- 1 tsp paprika , optional (Note 2)
- 2 - 3 tbsp oil, enough to mostly thinly cover base (I use vegetable or canola)
Garnishes:
- Lemon wedges
- Finely chopped parsley or dill , for garnish, optional
Instructions
- Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.
- Season the fish well on both sides with salt and pepper (key!).
- Mix the flour and paprika on a plate.
- Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)
- Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke. Add oil and swirl to coat the pan - it will heat within seconds.
- Add fish - it should sizzle straight away. Shake the pan lightly to move the fish. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. Cook the other side for 2 minutes until crisp then remove.
- If it's browning too quickly, just remove pan from the stove briefly. If it's stuck, don't move - it will release naturally once golden.
- Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.
Recipe Notes:
- Killer Lemon Butter Sauce - very fine dining restaurant worthy!
- Creamy Dill Sauce
- Cocktail Sauce, Marie Rose Sauce, or Tartare Sauce - recipes in this Prawn Dipping Sauces post
- Simple Lemon Butter Sauce: Melt 50g/3tbsp salted butter, add 1 1/2 tbsp fresh lemon juice (or to taste).
- (Rich) Lemon Cream Sauce: Simmer 1/2 cup cream over medium heat, add 1 tbsp butter, zest of 1/2 lemon and 1/2 tbsp lemon juice. Simmer for 2 minutes or until slightly thickened.Â
- Asparagus, butter beans and peas in lemon butter sauce (pictured in post): Use Simple Lemon Butter above and add 3 tbsp water. Bring to simmer, add 2/3Â cup drained canned white beans, handful of asparagus cut into 5 cm / 2" lengths, 1/4 cup frozen peas. Cook, stirring, for 3 minutes or until asparagus is just cooked and liquid is thickened. Stir through 1 tbsp chopped dill, adjust salt & pepper to taste. Spoon onto plate, place fish on top. The sauce doubles as sauce for the fish.
Nutrition Information:
Originally published June 2017. Updated for housekeeping matters in March 2019, no change to recipe.
LIFE OF DOZER
Dozer eyeing off Crispy Pan Fried Fish packed and ready to go to the homeless man…. #Shameless
This is now my new favourite white fillet fish recipe. The burnt butter gives the fish a special and delicious edge. I serve it with oven fried chips and either steamed zuchinni slices or green breans sauteed in lemon-garlic butter. A light but totally delicious seafood recipe. Thank you so much, Nagi…
đź‘Ť Your Welcome
Nagi, I’m a big fan. My wife cooked this for lunch today. A knockout way to cook snapper or barramundi. Thank you.
I CANNOT COOK, but I still try! Found this kinda EASY for me would have tasted better if I hadn’t over salted or burnt parts. Smoked up the place, didn’t set smoke alarms off this time. LOL . I’ll try again
Hi Brenda, sounds like you had the heat up a little too high, try turning it down a fraction 🙂 N x
These simple tips were very helpful, thankyou! I have always been afraid of pan frying white fish as I assumed I would destroy it. These tips ensured I made a delicious meal. Thanks again!
I,am going to try this out looks great.
Recipe was great! Couldn’t find paprika in the cupboard so I mixed the flour with lemon pepper seasoning & dill weed. We also added old fashioned egg noodles with white sauce to go with it. Thankyou Nagi !!
It really doesn’t get any easier than this!
I used tilapia, sliced them in half lengthwise for more even cooking, sprinkled some garlic powder along with salt & pepper.
I do prefer a crunchier crunch so I’ll try cornstarch instead of flour next time.
Great recipe, thanks for sharing!
Thanks for the cornstarch and garlic tip. I really love this recipe and it is good to switch it up,
I have been doing this recipe for many years with rock and ling cod I catch off the sf coast. I also mix flour and corn starch to get a good crispy crust and use peanut oil to fry. Comes out great and peanut oil doesn’t smoke at high temps.
Love your blog, I have tried many of your recipes, and they are always great. Tonight I tried this one — perfect crispy fish. Thanks Nagi!
Loved it, thanks for the easy to follow instructions. Was just surfing the net for easy cooking instructions but ended up here and it made the meal awesome ! Had with baked veggies. Cheers.
Oh yeah and 5 stars !
This was so easy to make, and my fam really enjoyed it! Another win, Nagi!
Thank you!
I’m so glad it was a hit Gigi, that’s awesome! N x
Made this with your ultra crispy smashed potatoes and served with parmesan roasted green beans…. absolutely fabulous. Thanks for such inspiration !
You’re so welcome Dave!! N x
Many thanks for the wonderful tips Nagi, it was easy and loved by everyone at home
sorry I forget to put 5 star rating
This was fabulous with Alaskan Rockfish. Your recipes are the best! Thank you!
loved this recipe. It is the easiest one I have ever made
Thanks Nancy! N x
Family love it with tilapia! Thanks!
Perfect Cathy!! N x
Just cooked deep sea cod using this recipe and it was fantastic đź‘Ť
Yum! Sounds perfect Nicky 🙂 N x
I made this last night with your parmesan crusted potatoes. I used snapper fillets & they turned out perfectly & the potatoes were a huge hit. We were fighting over the last few pieces. Thank you Nagi
I’m so glad you loved it!! N x
Nagi, I’ve always wrecked fish before when I’ve tried pan frying it. Tonight I nailed it! Used the scanpan, followed instructions to the letter. Absolutely gorgeous. Made it with blue grenadier. Thank you for another epic dish.
Sounds fabulous Liz!
Not sure what went wrong but I used a cast iron skillet for the first time. Heated pan before adding oil. I’ve never had fish stick to the pan worst than I did here. Never got to the point where the fish would let go from the pan — had to pry it off.
Oh no!!! You need to season a cast iron skillet before using – you can find some tips here https://www.seriouseats.com/2016/09/how-to-season-cast-iron-pans-skillets-cookware.html
Tried your recipe for crispy fish and the lemon butter sauce. Both were really good. Thank you for sharing. Most importantly, the seemingly small tips, like dry the fish, then salt and pepper before flour, than cover in flour and shake off the excess, heat the pan first than cook the fish… use a silver pan for the butter so you can see the color, these put you above and beyond other recipe providers. Soooo easy to understand and follow your process.
I agree 100%, Terry!! Nagi really has it down with the tips and tricks to help people out. I love that about her recipes, too 🙂
Hi. How do I modify this recipe for frozen fish fillets? Could I cook them from frozen or is it better to defrost them first? Btw I love all your recipes I tried here! Thanks Nagi 🙂