Pan-Fried Fish Fillets are a simple yet delicious way to enjoy tender, flaky fish with a crispy golden crust. This quick and easy method of cooking fish is perfect for weeknight dinners, requiring just a few basic ingredients to elevate the natural flavor of the fillets. Whether you’re using cod, tilapia, or snapper, the combination of a light flour coating and a quick sear in hot oil creates a beautifully crisp exterior while keeping the fish moist and delicate inside. Serve these fish fillets with a squeeze of lemon and your favorite sides for a wholesome, satisfying meal.
Ingredients:
- 4 fish fillets (such as cod, tilapia, or snapper)
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil (or vegetable oil)
- 1 tablespoon unsalted butter
- 1 lemon, cut into wedges
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the coating: In a shallow dish, combine the flour, garlic powder, paprika, salt, and pepper. Mix well.
- Dredge the fillets: Pat the fish fillets dry with paper towels. Lightly coat each fillet in the seasoned flour mixture, shaking off any excess.
- Heat the pan: In a large skillet, heat the olive oil and butter over medium-high heat until hot and shimmering.
- Cook the fish: Place the fillets in the skillet, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side, or until the fish is golden brown and cooked through (it should flake easily with a fork).
- Serve: Transfer the fish fillets to a plate and garnish with fresh parsley. Serve immediately with lemon wedges on the side for squeezing over the fish.
These Pan-Fried Fish Fillets are quick to make and full of flavor, making them a perfect option for a light, delicious meal that pairs wonderfully with rice, vegetables, or a fresh salad.
