Introduction

This easy pan-fried fish recipe delivers a crispy, flavorful crust with tender, flaky fish inside. Perfect for a quick weeknight dinner, it pairs wonderfully with rice or a fresh salad. With simple ingredients and straightforward steps, you’ll have a delicious meal on the table in no time.

Easy Pan Fried Fish Recipe - Recipe Image

Ingredients

4 white fish fillets (like cod or tilapia), skinless and boneless, approx. 5 oz each
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/3 cup vegetable oil (or canola or avocado oil)
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 cup panko breadcrumbs (or regular breadcrumbs)
1 teaspoon Italian seasoning
1/2 cup shredded parmesan cheese
1 egg, beaten

Instructions

Step 1: Use paper towels to pat the fish dry on both sides, especially if the fillets were thawed from frozen, to remove excess moisture.
Step 2: Season both sides of each fish fillet with sea salt and ground black pepper.
Step 3: Place the flour in a shallow bowl. In a second shallow bowl, combine the garlic powder, panko breadcrumbs, Italian seasoning, and shredded parmesan cheese. In a third bowl, beat the egg thoroughly.
Step 4: Dip each fillet first in the flour, coating both sides, then dip into the beaten egg, and finally press into the breadcrumb mixture. Set the coated fillets aside.
Step 5: Heat a large non-stick skillet over medium-high heat and add the vegetable oil. When the oil is hot, carefully place the fish fillets in the skillet. Cook for 3 to 4 minutes on the first side until golden and crisp, then flip and cook another 3 to 4 minutes on the other side until cooked through.
Step 6: Transfer the cooked fish to a plate lined with paper towels to drain any excess oil. Garnish with fresh parsley and lemon wedges. Serve warm with rice or your favorite sides.

Tips & Variations

For extra flavor, squeeze fresh lemon juice over the fish just before serving.
Try swapping Italian seasoning with Cajun seasoning for a spicy twist.
If you prefer a lighter option, use an air fryer or bake the fish in the oven at 400°F (200°C) for about 10-12 minutes, flipping halfway through.
Make sure the oil is sufficiently hot before adding the fish to ensure a crispy crust without soaking up too much oil.

Storage

Store leftover pan-fried fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a toaster oven to help maintain the crispiness. Avoid microwaving, as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish fillets. Just make sure to thaw them completely and pat dry thoroughly with paper towels to remove excess moisture before cooking.

What can I serve with pan-fried fish?

This fish pairs well with a variety of sides like steamed rice, roasted vegetables, mashed potatoes, or a simple green salad for a balanced meal.

Easy Pan Fried Fish Recipe

Print Recipe

★★★★★

4.6 from 50 reviews

This Easy Pan Fried Fish recipe features tender white fish fillets coated in a flavorful, crispy parmesan and panko breadcrumb crust. Perfectly pan-fried to a golden brown, this dish is simple to prepare and pairs beautifully with rice and fresh lemon wedges for a quick, satisfying meal.

Author: Maya
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Fish and Seasoning

4 white fish fillets (like cod or tilapia), skinless, boneless (approx. 5 oz. each)
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Breading and Coating

1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 cup panko breadcrumbs (or regular breadcrumbs)
1 teaspoon Italian seasoning
1/2 cup parmesan cheese, shredded
1 egg, beaten

Cooking

1/3 cup vegetable oil (or canola or avocado oil)

Instructions

Pat the Fish Dry: Use paper towels to thoroughly pat the fish fillets dry on both sides, especially if thawed from frozen, to remove excess moisture for better breading adherence.
Season the Fish: Sprinkle sea salt and ground black pepper evenly over both sides of each fish fillet to enhance flavor.
Prepare the Breading Stations: Place all-purpose flour in a shallow bowl. In another shallow bowl, combine garlic powder, panko breadcrumbs, Italian seasoning, and shredded parmesan cheese. In a third shallow bowl, beat the egg until smooth.
Coat the Fish: Dip each fish fillet first in the flour, ensuring full coverage, then dip into the beaten egg, and finally coat thoroughly with the breadcrumb-parmesan mixture. Set aside on a plate.
Heat the Pan and Cook: Heat a large non-stick skillet over medium-high heat. Add vegetable oil and allow it to heat until shimmering. Add the breaded fish fillets carefully to the skillet. Cook the first side for 3-4 minutes until golden brown, then carefully flip and cook the other side for an additional 3-4 minutes until the fish is cooked through and crispy.
Drain and Serve: Transfer the cooked fish to a plate lined with paper towels to absorb any excess oil. Garnish with freshly chopped parsley and lemon wedges. Serve warm, ideally with rice or your favorite side dish.

Notes

Make sure the fish fillets are dry before breading to ensure the coating sticks well.
You can substitute panko breadcrumbs with regular breadcrumbs but panko offers extra crispiness.
Use avocado or canola oil as a healthier alternative to vegetable oil if preferred.
Serve with rice or steamed vegetables for a complete meal.
For extra flavor, add a squeeze of fresh lemon juice just before serving.

Keywords: pan fried fish, crispy fish fillets, breaded fish, easy fish recipe, parmesan crusted fish