Pan-Fried Fish

By Carolyn Shearlock © 2014 • all rights reserved

Includes a tip for not overcooking fish

We eat a fair amount of fish these days, and this is one of my favorite ways to prepare any sort of white fish. While you can use tuna and salmon, I think they’re much better cooked other ways.

This isn’t really a recipe, in the sense of giving specific ingredients and amounts, just “how I do it” along with a couple of tips that give me great results every time.

Pat fillets dry and place on a plate or cutting board.

Sprinkle corn flour (masa) over the fillets, then flip fillets over and wiggle them around so they are totally covered.

  • You can use white or wheat flour, but I like the slightly crunchy texture that the corn flour adds, not to mention the slightly different taste.
  • Corn flour is usually with the Mexican foods at the grocery — be sure not to get the tortilla mix! You can also use corn meal, but corn flour has a smoother texture.

Sprinkle fillets with salt, pepper and garlic (or your favorite combination) — I often use Montreal Steak Seasoning as a close and good substitute. Cajun Spice Mix is also good, as is Mrs. Dash.

Heat a small amount of vegetable oil in a skillet over almost-high heat until it is sizzling but not smoking.

Place the fillets in the pan and cook 2 to 5 minutes depending on how thick they are.  Bottom should be nicely golden before you flip them.  Carefully turn with a broad spatula so the fillets don’t come apart.

Use an instant-read thermometer to test for doneness after a further 2 to 5 minutes. Insert it into the center of the fillet; when done, it will read 135º F. (download my PDF of all instant-read temperatures). Using a thermometer to check for doneness is the biggest tip I have for cooking fish and having it turn out well. I was always afraid of having underdone fish that I would cook it until dry and awful.

NOTE: you can also cook the fillets on the grill — we use our barbecue sheet and have great results. Again, check for doneness with a thermometer.

Serve and enjoy!

P.S. There are complete directions — with photos — for filleting fish in The Boat Galley Cookbook, along with 16 other great ways to prepare fish.

Do You Find The Boat Galley Useful?

You can support the site when you buy from Amazon by using the links on this site and the search bar below. No extra cost to you!

Add Your Thoughts

*

Please note: I'm currently cruising and don't have internet all the time. Comment approval may be delayed a few days!