Crispy Pan-Fried Walleye, Perch or White Fish
From the Oceanside kitchen Β· Recipe collection
A lightly seasoned flour coating gives mild fish fillets a crisp, golden exterior. Use walleye, perch or another white fish with a similar thickness.
Crispy Pan-Fried Walleye, Perch or White Fish
- Yield
- 4 servings
- Prep
- 10 min
- Cook
- About 10 min
Ingredients
- 4 mild white fish fillets ( 4 to 8-ounce fillets per person)
- Salt and pepper to taste
- Β½ cup all-purpose flour
- 1 teaspoon OLD Bay or Paprika
- 4 tablespoons Avocado Oil (you want a high smoke point oil)
Step-by-step instructions
- Pat thawed fish dry. Combine flour with Old Bay or paprika and season the fish with salt and pepper.
- Lightly coat both sides of each fillet in the flour mixture and shake off excess.
- Heat oil in a heavy skillet over medium heat to about 350Β°F. Add fish without crowding the pan.
- Cook about 3β5 minutes on the first side, until golden and ready to release. Turn once with a broad spatula.
- Cook another 3β5 minutes, adjusting for thickness, until the thickest part reaches 145Β°F. Drain briefly and serve immediately.
What to serve alongside
Slaw and lemon wedges.
Helpful questions
How do I keep the seafood tender?
Cook in batches if needed and allow each side to brown before turning; repeated flipping can damage the coating.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
