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 – 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.
- 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 2/3 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
Anne Ward says
This looks delicious!!! We eat a lot of baked fish and an anxious to try this!!! Easy, tasty and nutritious….what more can we ask for !!! Thanks for another great recipe…
nora says
This looks delish! Do you remove the skin on the fish before frying? I have salmon filets but they came with the skin on.
Thanks! 🙂
nora says
Nevermind! I re-read the recipe, and noticed you already addressed this! Will be making it for dinner tonight!
Nagi says
😇
Kym says
Another great recipe….used frozen Nile perch…alas I live in remote qld so fish is not from the fish monger!!!served it with oven fries and steamed corn cobs..thank you again for another awesome dinner
Nagi says
So glad you enjoyed this Kym! N x ❤️
Tom says
Made this with Sea Bass last night. Served with garlic asparagus and potatoes. It was great. Many thanks for the recipe. I might try it with some Old Bobs spice instead of paprika next time.
Nagi says
HIGH FIVE! So glad you enjoyed this Tom, thanks for letting me know! N x
Niki says
Hi Nagi,
This fish looks delicious. Can i just check do you have any tips if using cast iron? I have the le creuset but no matter what it is so so sticky. Sometimes half the fish just comes out sticking to the pan. How do i resolve this?
Thank you
Nagi says
Hi Niki!! With cast iron, the trick is to just leave the fish, don’t move it at all, and when it is cooked, it releases from the pan. 🙂 So if you try to move it before it’s ready, it might stick then you lose the golden surface then the revealed flesh sticks and it’s like a domino effect. So don’t touch it, when you think it’s ready, pull up the edge a bit and if it is not stuck to the pan, you know it’s ready!
Smith says
This is so delicious recipe. I like fried fish. My children and child like this so much.
Nagi says
That’s terrific to hear Smith! I’m so pleased to hear that. N x ❤️
Yus says
Hi, what type of fish did you use?
Nagi says
Hi, I used Silver Dory 🙂
Pamela Scott says
O have never in 50 years used flour on fish, maybe that is the secret!
Mom and grandma always used cornmeal or panko. I usually mix it. I will try just flour and see how it goes! Thanks so much!
Nagi says
Hope you try and LOVE it Pamela! N xx
Bide says
Excellent recipe, I and my partner loved it, xx
Nagi says
Thanks for the great review Bide! I’m SO pleased to hear you enjoyed it! N xx
Narcisa says
I served my fish with baked potato, corn and fresh baked bread, although I would have loved to use asparagus if I had any 🙂
Nagi says
Oooh….YUM! 🙂 N xx
Narcisa says
Hi Nagi! Thank you so much for an easy fish recipe! I honestly never really ate fish until I got married so.. I have only cooked fish 3 times, two times were baked (fillets wrapped in foil with butter and lemon pepper seasoning) because that’s a simple way my husband knows and loves. Ooh when I told him I was going to pan fry our silver bass he doubted me entirely! I followed your recipe exactly and thanks for the helpful tips and the quick lemon butter sauce! The fish tasted even better than I thought!! I ate it happily haha! Now I have no more fear to eat fish as long as I can fry it like this now and then. I am definitely going to use this recipe in the future! Thanks again 🙂
Nagi says
What wonderful feedback Narcisa, I’m so pleased to hear that, thank you! N xx
Paige says
Love this, I’m not fond of the heavy beer batter so this basic recipe works for me. I use dill and seasoning salt instead of paprika.
Nagi says
I’m so pleased you enjoyed it Paige! Thank you for letting me know – N xx
john says
you had a extra crispy baked chicken wing recipe using baking powder , could you use baking powder on fish in a skillet , and if so in what amount ? next thing i’m going to make is your recipe!
Nagi says
Hi John! Sorry to say that baking powder trick only works with chicken skin 🙂 N x
Amy says
What type of oil do you like to use to cook fish?
Nagi says
Hi Amy! In all honesty, I use all types. Olive oil, vegetable, canola – whatever I have!
Ice says
Peanut oil taste the best
Taz says
I’ve made this a few times now and it’s so easy and soooo good! I add a little bit of cayenne ( okay a lot of cayenne) to kick up the spice factor! Thanks for another winning recipe.
Nagi says
That’s so great to hear Taz! Thanks so much for letting me know! N xx
Andreya says
Hi Nagi,
Thanks for this delicious fish recipe which is simple to prepare. Thanks a lot
Nagi says
That’s fantastic to hear Andreya! Thanks for letting me know – N xx
Lyn and David Hall says
Hi Nagi
The silver dory fillets were cooked beautifully in our new Lodge cast iron pan. And so easy only having to use paprika and flour. Will definitely be having this again within the week.
Nagi says
Hi Lyn and David, I hope you both had a great weekend. I’m so pleased you enjoyed this with Silver Dory! It was very good value at my fish shop so it was perfect to use here! N xx
David says
Thank you for this fish recipe! I love seafood since I come from Taiwan. But even since I moved to Ohio, it is hard to find seafood around. Fish is one of the few seafood I can find here! Love to try! Is that ok if I use deep fryer instead of pan fried?
Nagi says
Gosh YES!!!
Vera G says
Big Thank you, just what I was looking for. Easy, quick, oh so yumiiii! Thank you for tips and sauce ideas. Am also using paprika. Do za didn’t like to face public… Love, love story of your dear Mum, good on her for been active. Have good w/end. Was lucky today Dear neighbour brought me last of purple bens and pomegranate from garden, also next door neighbour got at her social club home grown limes . Yes she has shared with me!
Nagi says
I saw your photos! Amazing! Jealous!
Milena | Craft Beering says
OMG, yes, yes, yes to the paprika mixed with the flour, I swear it makes everything taste better:) Lightly fried fish like this one reminds of summer, growing up by the Black Sea. Yum!
Nagi says
So glad you agree! 🙂 N xx