Easy Fried Fish Fillets
Ingredients
- 1/2 cups all-purpose flour
- 1/4 teaspoons paprika
- 1/2 teaspoons salt, or to taste
- 1/4 tablespoons freshly ground black pepper, or to taste
- 1 pound fish fillets (such as haddock, tilapia, or cod)
- 2 cups vegetable oil, for frying
- Lemon wedges, tartar sauce, or rémoulade, optional
Instructions
- Gather the ingredients.
- In a shallow bowl or deep plate, combine the flour, paprika, salt, and pepper and mix well.
- Dip 1 or 2 fish fillets into the flour mixture. Make sure they are completely coated on all sides and gently shake off any excess. Repeat the process with the remaining fillets.
- Pour oil into a skillet and heat over medium-high heat to 375 F.
- Working in batches, fry the fish in the hot oil for about 6 minutes on each side, or until golden brown, crispy, and cooked through. Remove and set on a cooling rack to let drain.
- Serve hot with lemon wedges, tartar sauce, or homemade rémoulade sauce, if desired. Enjoy.
Note
Tips for the Crispiest Fish
Try these tested tips to get your fish crispy every time:
- Always pat dry your fish fillets using paper towels to ensure the flour coating sticks well and there are no soggy parts.
- Once the fish is in the pan, never cover it, as you'll end up steaming it and the coating might fall off, leaving behind a greasy fish fillet.
- Keep the oil temperature steady. A thermometer is a great tool to have at hand, especially if you're fond of fried food.
- Don't move the fish in the pan but allow it to fry and release from the pan naturally.
Additions for a Flavorful Crust
Make a flavorful crust by adding dry herbs and spices:
- Add to the flour a few dashes of Old Bay, Cajun, or Creole seasoning, or Mrs. Dash if you're watching your salt intake.
- Add to the flour 1/4 teaspoon each of dried and ground thyme, rosemary, oregano, savory, dill, cilantro, and parsley.