Pan-Fry Fish Fillets

By á-46

Start With Fresh or Freshly Frozen Fish Fillets
Fish should never smell fishy or have soft spots or bruising.

Ingredients

• Fresh or Freshly Frozen Fish Fillets

Preparation

Step 1

coat fish - first flour, then egg, and then a final coating of bread crumbs, cracker crumbs, cornmeal, or panko

1 cup flour for every pound of fish and mix in 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper and a dash of cayenne pepper, if you like.

Dip the fish fillet in the egg mixture, turning it as necessary to coat it completely. Lift the fish fillet out of egg and let any excess egg drip off of it.

Lay the fish in the plate of crumbs or whatever final coating you're using.
Lift the fillet out of crumbs or cornmeal and gently shake off any excess coating.

Heat a large heavy pan over high heat. Once the pan is hot, reduce the heat to a medium hot temperature and add enough vegetable oil to thoroughly coat the bottom of the pan.

Cook the fillets until browned on one side, about 3 minutes, flip them over and cook them until they've browned on the second side and the fish is opaque and flaky in the center, about 3 more minutes.

Serve pan-fried fish hot with wedges of lemon or the sauce of your choice.