Panfried Fish
This is one of my favourite ways of cooking fish at home and we eat it regularly at Vinnies for our staff meal because it’s so tasty and quick to prepare.The fillets are in a sort of protective coating of flour and egg and this helps keep the fish beautifully moist, but at the same time there is this lovely buttery caramelised coating.
Ingredients
- 2 snapper fillets
- 1 cup Chantal Organics flour for dusting
- 2 free range eggs
- 2 tbsp Anchor butter
- 1 lemon
- ¼ cup Superb Herb parsley
- 2 Tbsp caper berries
Instructions
- Whisk the eggs then pour into a shallow dish.
- Season the fish with salt on both sides then dip into the eggs then flour, shaking off the excess.
- Heat a large frying pan until hot, then use tongs to dip the fish into the egg, completely coating the fillets on both sides.
- Add the butter to the pan, allow to melt, then add the fish. Cook until golden on both sides and serve on hot plates with wedges of lemon and simple butter sauce (see below)
- For the Simple butter sauce for the fish: Once the fish is out of the pan, add an extra Tbsp butter, cook until it begins to bubble and go brown, add 1 Tbsp lemon juice and 1 Tbsp chopped parsley, caper berries, some freshly ground pepper and spoon over the cooked fish.
Notes
Fresh tips: Be careful with the cooking time — it will vary depending on how thick the fish fillets are — allow extra time for the fish to cook through if they are thicker. Also keep a close eye on the heat of the frying pan. It needs to be hot when the fish goes in, but not too hot or the butter will burn. Put a little of the butter in to test the heat — if the pan is too hot, just lift it off the heat for a minute or two, then carry on.
When you are shopping smell the fish, it should have no odour at all and the fillets should look dry, not wet or slimy. Before seasoning and cooking fish fillets place them on paper towels, pat dry and remove any stray bones or scales.
Tried this recipe?Let us know how it was!
My first go at fish and it was great.
First instruction says to shake off excess flour and whisked eggs
Second one says to whisk eggs
No editing?
Apart from that, this is a great way to cook fresh blue cod although I do egg first then flour
Thank you for the note Chris, this has been updated 🙂
And you are right, this works with any white fish.
Awesome recipe
Perfect fish!! I don’t get the comment about a glitch in the method. Worked perfect for me. Maybe they had too much egg?
There is a glitch in the method… I ended up doing flour then egg. It was like a fish omelette
Perfect! this is the recipes I am always looking. I will cook pan-fried fish for my grandma.
This has become my favourite recipe for pan fried fish – beautifully simple and delicious