Fish
Pan Fried Fish Fillets
Pan-fried Fish Fillets are tender fish fillets cooked in a hot skillet with a small amount of oil or butter until they develop a golden-brown crust. This method enhances the fish's natural flavors while keeping the interior moist and flaky. Often seasoned with herbs and spices, it’s a quick and flavorful way to prepare fish.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Wash and thoroughly drain the fillets.
Season the fish with salt and pepper, then add milk, half of the lemon juice, and a few dashes of Worcestershire sauce.
Marinate the fillets for 1 hour.
Take the fillets out of the marinade and drain them well.
Heat butter in a large frying pan. Coat the fillets with flour, shake off any excess, and fry on both sides until golden brown.
Use a palette knife to turn the fillets. Ensure they are fully cooked.
Carefully remove the fillets and arrange them.
Heat more butter until it turns lightly brown and pour it over the fillets.
Garnish with parsley and lemon wedges.
Ingredients
1.6 kg Fish fillets
1 dl Milk
1 Lemon, juiced
Salt
Pepper
A little Worcestershire sauce
Approximately 100 grams Flour
100+50 grams Butter (divided into two parts)
1 bunch Parsley
Ten Lemon wedges