Prep Time:10 mins Cook Time:5 to 10 mins Total Time:15-20 mins
Servings:4
Recommended Fish for This Recipe: (Mild white fish: thickness of fillet is 1 inch or less) Yellow Lake Perch, Walleye, Grouper, Swai, Cod, Haddock, Halibut, Rainbow trout, Branzino, Catfish
Tips:
· For each inch thickness of the fillet, the cooking time will be about 10-12 minutes. *Fish should reach 145 degrees when fully done.
- Make sure the oil reaches 350 degrees. If it doesn’t reach that temperature, the breading won’t stick to the fish and will turn out mushy. We recommend using an Instant Read Thermometer
- Using a cast iron skillet is recommended as the pan’s thickness ensures even heating in the pan
Ingredients
- 4 mild white fish fillets ( 4 to 8-ounce fillets per person)
- Salt and pepper to taste
- ½ cup all-purpose flour
- 1 teaspoon OLD Bay or Paprika
- 4 tablespoons Avocado Oil (you want a high smoke point oil)
Directions
- Wash fish under cold running water, then pat dry with paper towels.
- Tip: If using frozen fillets, make sure to thaw, rinse, and pat dry thoroughly with paper towel before proceeding to the next step.
- Combine flour and spices in a shallow bowl. Dip fish fillets into flour mixture to coat on both sides. Shake off any excess flour mixture and place on a clean plate.
- Heat the oil in a large skillet over medium heat. Make sure the oil reaches 350 degrees. Swirl the oil to cover the whole pan. Add fish and pan-fry for 3 to 5 minutes (see notes). DO NOT FLIP the fish back and forth. It should release when golden brown. Use two spatulas to carefully flip fillets; continue cooking until fish flakes easily with a fork, 3 to 5 more minutes depending on the thickness. Fish should flake when done.
Note: If your fillet is about ½ thick, cook each side for about 3 minutes
If your fillet is about 1 inch thick, cook each side for about 5 minutes