PAN-FRIED FISH FILLETS
Savor Pan-Fried Fish Fillets: Salt fish, dip in egg and flour, then fry to golden perfection. Avoid crowding the pan for crispy results. Serve with optional soy dipping sauce. Delicious simplicity!
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Servings: 4 people
Calories: 83kcal
Cost: $20
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Ingredients
- 1 pound fresh flounder or cod, rinsed, patted dry, and cut into 2-inch pieces
- 1 tablespoon sea salt, divided
- 2 eggs
- 1 teaspoon freshly ground black pepper
- 3 tablespoons flour
- 1 tablespoon vegetable oil
- Sensational Soy Dipping Sauce (here) (optional)
Instructions
- Lightly salt the fish on all sides.
- In a medium shallow bowl, whisk the eggs with the remaining salt and the pepper.
- Put the flour in another shallow bowl next to the egg mixture.
- Heat a bit of the vegetable oil in a medium skillet over medium heat. Dip each fish piece first into the flour to coat, then into the egg mixture, and then gently put it in the skillet. Don’t crowd the pan. You might have to do this in batches, adding more oil as necessary.
- Serve with soy dipping sauce, if desired.
Video
Notes
INGREDIENT TIP: The best option is a fresh fish with delicate white flesh like flounder, cod, pollock, sea perch, halibut, or yellow croaker, but even frozen fish tastes good cooked this way.
COOKING TIP: This fish is wonderful served with a spicy dipping sauce or a chili sauce like Sriracha. You may wish to decrease the amount of salt in the recipe to 1 to 2 teaspoons, though, since the sauces are salty.
COOKING TIP: This fish is wonderful served with a spicy dipping sauce or a chili sauce like Sriracha. You may wish to decrease the amount of salt in the recipe to 1 to 2 teaspoons, though, since the sauces are salty.
Nutrition
Calories: 83kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 31mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 122IU | Calcium: 15mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.