Pan Fried Fish


Pan Fried Fish

Pan Fried Fish
Pan Fried Fish

"Pan fried fish fillets, skin-on or skinless, anything goes, but skinless will be more difficult to handle. Make sure you dust the where-the-skin-was side with flour. If skin-on, it needs to be properly scaled as the crispy skin is the nicest bit. The secret - the skin must be absolutely dry before it hits the pan, and the pan screaming hot. No need for flour if you follow that drift, but of course nicely seasoned flour coating will add to the crispness and the flavour."

Serves2 People

Preparation Time5 min

Cooking Time6 min

This recipe was submitted by one of our readers, just like you.

Click Here to Submit Your Recipe!

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window