If you are using frozen fillets, make sure to defrost them on a plate overnight in the refrigerator. The fillets must be completely defrosted before you can season and pan-fry them. If you are using a fresh or whole fish, make sure to remove all of the pin bones and scales while filleting. Pick a type of fillet that you enjoy eating the most. Red snapper, salmon, sea bass, and tilapia are common types of fillets to pan fry because the meat cooks quickly and the skin—if left on—holds a lot of flavors. [2] X Research source Choose fillets with or without the skin, as both work well for pan-frying. Just avoid using types of fish that have tough, chewy skin, like tuna or swordfish.
Keep the seasoning simple by only using a rub of salt and ground black pepper to taste. [4] X Research source Coat your fillets in 1 1/2 tsp (3. 15 g) of Cajun seasoning for a quick, spicy seasoning. Create tangy seasoning with 1 tsp (2. 1 g) of lemon pepper, minced thyme, and lemon zest to taste.
Refrain from over-packing the fillets to create a thick crust. Thick crusts will not only fall off while cooking but will also cook unevenly. Transform the flavor of the breading mixture by incorporating additional herbs and spices. For example, consider adding a 1/4 tsp (0. 78 g) of onion powder, garlic powder, thyme, and oregano for a tangy, earthy flavor, or mix in some cornmeal with the flour to give the coating a grittier texture. [6] X Research source
Use a cast iron skillet or non-stick frying pan to cook your fillets. [8] X Research source
Add an additional 1⁄2 US tbsp (7. 4 mL) of oil if needed to coat the base of the skillet.
Thicker fillet cuts make take more time to cook, usually about 3-4 minutes on each side. [11] X Research source If your fillets have skin on them, then place the skin side down to cook first. [12] X Research source Avoid coating your kitchen and yourself with pops of hot oil by covering your skillet with a splatter screen. Purchase a splatter screen in the kitchen section of your local department store or online with major retailers.
Refrain from leaving the paper towels underneath the fillets for more than 30-60 seconds, as the moisture trapped within the paper towel will make the crispy fillets soggy.
The bitter and bold taste of malt vinegar is a classic, simple dipping sauce for pan-fried fillets. Just know that a little bit of the vinegar goes a long way, so dip your fillets conservatively.
