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Pan-Fried Fish

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Pan-Fried Fish
  • Prep 20 min
  • Total 20 min
  • Ingredients 5
  • Servings 4
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All you need is 20 minutes and 5 ingredients to get this fried fish recipe on the table. Pan-Fried Fish is made by dredging fresh fillets in a simple cornmeal coating, before sautéing until golden-brown. Not sure how to cook fish? Make sure to fry it for 5 to 7 minutes until the fish flakes easily with a fork. Don't forget to add tartar sauce or lemon wedges to your pan-fried fish recipes!
By Pillsbury Kitchens
Updated Feb 1, 2021

Ingredients

  • 1 egg
  • 1/4 cup milk
  • 1/2 cup cornmeal or all-purpose flour
  • 1 lb. fish fillets
  • 1 cup oil

Steps

  • 1
    Beat egg in shallow dish or pie pan until well blended. Stir in milk. Place flour in another shallow dish. Dip fish fillets in egg mixture; dip in flour to coat.
  • 2
    Heat oil in 12-inch skillet over medium-high heat until hot. Add fish; cook 5 to 7 minutes or until golden brown and fish flakes easily with fork, turning once. If desired, season to taste with salt and pepper.

Tips from the Pillsbury Kitchens

  • tip 1
    For best success with this recipe, use medium-firm fish fillets such as cod, tilapia, halibut or perch.
  • tip 2
    When you fry fish in a skillet, be sure the oil is hot enough, otherwise, the fish will steam instead of fry. The thicker your fillets are, the longer they will take to cook.
  • tip 3
    This best Pan-Fried Fish is perfect on its own or served with tartar sauce, lemon wedges and your favorite sides.

Nutrition Information

260 Calories, 10g Total Fat, 25g Protein, 17g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
145mg
48%
Sodium
110mg
5%
Potassium
300mg
8%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
1g
Protein
25g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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