In under five minutes, you can serve up golden, restaurant-quality pan fried fish with a perfectly crispy crust and tender, flaky inside—no soggy fillets or sticking pans required!

Why You’ll Love This Crispy Pan Fried Fish

• Ready in just 5 minutes—ideal for busy weeknights
• Uses only basic ingredients: fish, flour, oil, and seasonings
• Delivers a golden, crunchy exterior with juicy, flaky fish inside
• Affordable way to enjoy restaurant-level seafood at home
• Pro tips ensure **no sticking**—even for beginners
• Equally delicious with lemon wedges or your favorite sauce

The Secrets to Perfect Pan Frying

1. Choose a **heavy skillet or cast-iron pan** for even browning.
2. Preheat the pan before adding oil—this prevents sticking.
3. Pat fish completely dry, dredge in flour, and shake off any extra.
4. Let the fish cook undisturbed until it naturally releases from the pan.

Ingredients You’ll Need

• Fresh or frozen fish fillets (tilapia, cod, haddock—about 5–6 oz each)
• All-purpose or rice flour for coating
• Oil with a high smoke point (vegetable, canola, or peanut)
• Seasonings: salt, pepper, paprika, Cajun spice, or dried herbs
• Lemon wedges for garnish

How to Make Crispy Pan Fried Fish

1. Pat fillets very dry and season both sides with salt, pepper, and optional spices.
2. Dredge in flour, pressing lightly so it sticks, then shake off excess.
3. Heat a heavy pan over medium-high until lightly smoking. Add enough oil to coat the bottom.
4. Place fish fillets in the pan with space between them. Cook undisturbed for 2–3 minutes until golden and crispy.
5. Flip carefully using a thin spatula. Cook another 2 minutes or until the fish is flaky and opaque.
6. Transfer to plates, garnish with lemon wedges or herbs, and serve immediately.

Sauce Ideas to Elevate Your Fish

• Lemon butter sauce for a rich, tangy touch
• Creamy dill or tartar sauce for freshness
• Remoulade or cocktail sauce for a zesty kick
• Buttery white wine sauce for a restaurant-worthy finish

Make-Ahead Tip

For convenience, dredge the fish in flour and refrigerate up to a day ahead. Cook as directed when ready to serve. For the crispiest crust, enjoy the fish immediately after frying.

Pair with roasted vegetables, a fresh green salad, or buttery rice for a simple, impressive dinner any night of the week.