Pan Fried Whitefish Recipes

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

PAN FRIED WHITEFISH

Steps:

• Combine crackers, parmesan, and parsley in a shallow bowl.
• Combine flour and pepper in another bowl.
• Place lemon juice and beaten egg in separate bowls.
• Heat oil in 12" frying pan.
• Dip fish in lemon juice, then flour, then egg, and finally the crackers. Place fish in a single layer into the frying pan and fry over low - medium heat for 5-7 minutes per side. Fish should flake when done.
• Drain on paper towel and serve with lemon slices. Garnish with rosemary, parsley, and dill if desired.

PAN FRIED WHITE FISH

Steps:

• Unwrap fish but leave it on the butcher paper. Season with salt and pepper on flesh side only. Sprinkle generously with flour, and then shake off the excess.
• In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish.