Grammy's Kitchen · Fried Fish · Crispy Pan Fried Fish
One of 19 fried fish recipes we measured
It ranks #2 of 19 for tenderness among the fried fish recipes we compared. 96 cooks on www.recipetineats.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 19.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 16% |
| leavener | 0% | 0% |
| salt | 0% | 0% |
| fat | 18% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 2 thin fish fillets, around 150g/5 oz each, 1 cm / 2/5" thick, skin on or off ((Note 1)) |
| Salt and pepper | |
| 35 g | 1/4 cup / 35g flour ((plain/all purpose, wholemeal)) |
| 2 g | 1 tsp paprika (, optional (Note 2)) |
| 34 g | 2 - 3 tbsp oil, enough to mostly thinly cover base ((I use vegetable or canola)) |
| Lemon wedges | |
| Finely chopped parsley or dill (, for garnish, optional) |
Method: 8 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Fantastic, used home caught flathead fillets. Also delicious cold. Also, the asparagus butter beans were a huge success (I mistakenly used broad beans, which were a huge hit with my Chilean daughter inlaw). Thanks Nagi!” — a cook, 5.0★
“thanks for the recipe! it was quite simple after getting the frozen dory thawed. it was helpful to use a meat thermometer to check when the fish was done. as someone who hates fish, this is the only fish dish i like!” — a cook, 5.0★