Pan-Fried White Fish
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Learn more →Ingredients
4 servings
- 4 white fish fillets (cod, halibut, or tilapia), about 6 oz each, ¾ to 1 inch thick
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup all-purpose flour
- 2 tbsp neutral oil (such as canola or vegetable oil)
For the pan sauce
- 2 tbsp unsalted butter
- 2 garlic cloves, thinly sliced
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 2 tbsp fresh parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the fish fillets thoroughly dry with paper towels, then season both sides evenly with the salt and pepper. Dredge each fillet lightly in the flour, shaking off any excess so only a thin, even coating remains.
- 2
Heat the oil in a 12-inch skillet over medium-high heat until shimmering and just beginning to smoke. Add the fillets presentation-side down, leaving at least 1 inch of space between them, and cook undisturbed for 3 to 4 minutes, until the underside is deep golden and the fillet releases cleanly from the pan.
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