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
Absolutely delicious. Received rave reviews at the dinner table, if “Mmmm” and “Yummy” are actually legit reviews. Light crisp fish that are not overcooked, so much better than any restaurant fish that you’ll ever get. Thank you for the prep tips nd the recipe!
Hello Nagi,
Can you cook the fish in a deep fryer? If so, what should the temperature be?
Thanks, the pictures of the fish look amazing!
I made the Crispy Pan fried fish for dinner tonight and it was delicious. Simple ingredients and the step-step directions were easy to follow! Thank you for the recipe and I look forward to making more delicious meals from this website!
Excellent! I used gluten free breadcrumbs with some rice flour and used a nice amount of avocado oil. It was moist and flaky! Thank you for sharing this recipie!
Ahhh Nagi you’ve done it again!
Absolutely love this recipe and soo simple too. You’re a Superstar!! 🙂
Any idea why my fish comes out less crispy, more soggy?
I’m using cast iron and if I cook it on medium high, the fish will burn in under a minute. But I fear that cooking it on lower heat is what’s making it not crispy.
Thoughts or suggestions?
It is the lower heat that makes it soggy Mon. I recommend a thermometer so thge opil is the exact right temp when you start frying! N x
NAGI ! Your recipes are awesome! This fish is simple and absolutely delicious! We Hate beer battered (anything) & so many recipes out there are that awful funky-tasting beer-batter. LoL. Sorry. But this is the best fried fish ever! Going to make this (yes, AGAIN) tomorrow! Thank you and have a great day NAGI !
This was so delicious and easy! New favourite fish recipe. I threw in some butter and garlic at the end coz I love garlic butter. Ate it with your chipotle cauliflower, Super delicious meal! Thank you.
Love your recipes! You re always the first site I check.
For this one, I added a sprinkle of Old Bay Seasoning to the fish before dredging.
Can I just say I love your website? Brightens my day and helps me figure out what to feed my family including an extremely annoying 10 year old picky eater!
That’s so lovely of you Lee, thanks so much!!! N x
My first time frying fish, and it turned out great! Thank you for the clear instructions!
In fact,i jx love everything about this recipe. Nagi 🥰👌you are e best😘
Thanks so much Gloria!!! N x
I’ve always been afraid to pan fry fish but this recipe is absolutely the easiest and the most delicious recipe ever! I made it with haddock. Going on my rotation for sure. Thank you Nagi!
Wahoo, that’s awesome Diane!!! N x
Yummy
Thank u for ur easy & simple recipe for pan frying frozen breaded fish fillets thawed
I love this recipe with blue eye Grenadier fillet. But I bought a large fillet of barramundi today to see if it turns out just as delicious with other fist fillets. The next time that I visit the Sydney Fish Market, I’m going to buy a few fillets of different white fish to see if it’s just as tasty with other fish. My favourite fish always are skate ray wings. I usually bake the large pieces in the oven wrapped in foil with lemon slices or I pan fly the thinner slices. But the thinner slices would definitely taste delicious with this recipe. Alongside blue eyed ocean cod, my next favourite fish fillet….
I loved this recipe with a yellow tail fillet. maybe next time you could try that! I also used a salad on the side. I did try a little sesame oil drizzled over the fish for the last little bit of cooking, and it was wonderful! I really recommend it! 🙂
Will definitely try that. The sesame oil sounds interesting..
My family enjoys the flavor the sesame oil brings out in the foods. Our family tends to use sesame oil whenever possible. Your family may want to start with the basic, and just use olive oil.
Will do. Thanks for your suggestion..
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…
👍 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!