Pan Fried White Fish Recipes

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

Steps:

• Combine crackers, parmesan, and parsley in a shallow bowl.
• Combine flour and pepper in another bowl.
• Place lemon juice and beaten egg in separate bowls.
• Heat oil in 12" frying pan.
• Dip fish in lemon juice, then flour, then egg, and finally the crackers. Place fish in a single layer into the frying pan and fry over low - medium heat for 5-7 minutes per side. Fish should flake when done.
• Drain on paper towel and serve with lemon slices. Garnish with rosemary, parsley, and dill if desired.

Steps:

• Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
• Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
• Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.