Pan-fried fish
Yield:
1 lb.
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
How I pan fry my fish for tasty fish with a golden coating.
Ingredients
- 3/4 c. frying oil (see note)
- 1 lb. firm white fish
- 1/2 c. cornmeal
Spices
- ~1/4 tsp. each: salt, cayenne, garlic powder
Instructions
- If fish is frozen, defrost it before proceeding.
- Heat frying oil in a large skillet over medium (5) heat.
- Rinse fish and pat dry. Cut into desired size and thickness.
- Mix spices and cornmeal, and spread on a plate or shallow bowl.
- Coat fish in cornmeal, then place in hot oil. Flip once golden, and repeat with the other side.
Notes
3/4 c. of oil or enough to cover the bottom in ~1/2" of oil. I prefer peanut oil for frying, but any oil with a high smoke point will be fine.
I add ~1/4 tsp. of each of the spices to the cornmeal and go from there. Before I add the fish, I try it to make sure I can taste the flavors and salt but it's not overly done.
Once done frying, place fish on a plate covered in a couple layer of paper towel. This will absorb some of the excess oil.
I prefer firm white fish, such as tilapia, haddock, or snapper. Other fish may work, but these are the ones I have had the most success with.
