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Pan-Fried Fish

Pillsbury Kitchens
Updated Feb 1, 2021
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All you need is 20 minutes and 5 ingredients to get this fried fish recipe on the table. Pan-Fried Fish is made by dredging fresh fillets in a simple cornmeal coating, before sautéing until golden-brown. Not sure how to cook fish? Make sure to fry it for 5 to 7 minutes until the fish flakes easily with a fork. Don't forget to add tartar sauce or lemon wedges to your pan-fried fish recipes!

Pan-Fried Fish

  • Prep Time 20 min
  • Total 20 min
  • Ingredients 5
  • Servings 4
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Ingredients

  • 1 egg
  • 1/4 cup milk
  • 1/2 cup cornmeal or all-purpose flour
  • 1 lb. fish fillets
  • 1 cup oil

Instructions

  • Step 
    1
    Beat egg in shallow dish or pie pan until well blended. Stir in milk. Place flour in another shallow dish. Dip fish fillets in egg mixture; dip in flour to coat.
  • Step 
    2
    Heat oil in 12-inch skillet over medium-high heat until hot. Add fish; cook 5 to 7 minutes or until golden brown and fish flakes easily with fork, turning once. If desired, season to taste with salt and pepper.

Nutrition

260 Calories
10g Total Fat
25g Protein
17g Total Carbohydrate
1g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    For best success with this recipe, use medium-firm fish fillets such as cod, tilapia, halibut or perch.
  • tip 2
    When you fry fish in a skillet, be sure the oil is hot enough, otherwise, the fish will steam instead of fry. The thicker your fillets are, the longer they will take to cook.
  • tip 3
    This best Pan-Fried Fish is perfect on its own or served with tartar sauce, lemon wedges and your favorite sides.
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