Pan-Fried Fish

For a quick supper solution, dredge fresh fillets in a simple cornmeal coating, then sauté until golden-brown. MORE+ LESS-

By Pillsbury Kitchens

April 3, 2014

egg

1/4

cup milk

1/2

cup all-purpose flour or cornmeal

lb. fish fillets

cup oil

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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.

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.
Serve these easy fillets with tartar sauce, potato salad and sliced fresh tomatoes.