Pan Fried Fish
The freshest of fish, seasoned, floured, fried in a little olive oil and served with lemon wedges and new potatoes is Andrew's absolute favourite way to eat fish.
Ingredients
- fish - normally 1 fillet per person
- 1½ - 3 tablespoons plain/all-purpose flour per fillet
- freshly ground sea salt
- freshly ground black pepper
- 1 - 2 tablespoons oil per fish - you can use vegetable, olive, ghee, sunflower oil
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Season the fish with salt and pepper on one side.
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Sprinkle half the flour over a flat surface (here I have used a baking tray) and lay the fish in the flour, seasoned side down.
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Now season the other side of the fish.
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Sprinkle the remaining flour over the top of the fish.
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Use your hand to spread the flour evenly over the fish and press into the flesh of the fish.
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Turn the fish over and ensure the underside is also evenly covered in flour.
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Shake off any excess flour.
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Heat the oil over a moderately hot heat and when hot, add the fish.
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If your fish is too large for your pan, move your fish in the pan, to ensure the whole fish is cooking. If you press down on the fish with a spatula or turner it will help those areas which don’t fit in the pan, to cook more quickly when moved.
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When the underside is lightly browned, carefully turn the fish over using a spatula or turner. You may need to use 2 spatulas or turners for large fish. Continue to cook until the bottom layer is also lightly browned and the fish is cooked. (See Recipe Notes)
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Serve with your choice of serving options such as potatoes – new, mashed, fondant, fried or oven roast as well as some green vegetables or salad and some lemon quarters.
Recipe Notes
Equipment:
- flat surface or plate
- measuring spoons
- frying pan
Shake off any excess flour:
It is important to do this as it ensures there is an even coating of flour on the fish. It also ensures excess flour does not fall off the fish into the frying pan and then burn as you cook the fish.
Cooking time:
It is difficult to be very specific about cooking times because each piece and type of fish is a different size/thickness. Also the type of pan you use and the power of your own hob, will affect how quickly your fish cooks. Try to use a heavy based pan which conducts heat evenly and cook the fish over a moderately high heat.
As a rough guide, larger fish and thick fillets can take around 4 – 6 minutes on each side. Whereas thinner and smaller pieces of fish may only need 2 – 3 minutes per side.
When cooking fish with the skin on, do you cook flesh or skin side first?
There is no hard and fast rule here but as a general guide, cook the presentation side first. If you are serving the fish flesh side up, cook this side first and equally if you are serving skin side up, cook this side first. Whether you are cooking the flesh or skin first, you must always add the fish to a hot pan.
To check the fish is cooked:
Before you cook fish it tends to look translucent and shiny. Cooked fish will look opaque and should flake easily. You can easily test this by pressing a fork, at a 45° angle, into the thickest part of the fish and twisting gently. If the fish flakes, it is cooked. If it resists flaking, cook for a little bit longer. Fish cooks very quickly, so to avoid overcooking, check your fish often to see if it is cooked.
If you use a thermometer, the internal temperature of the fish should read 145°F or 63°C when cooked.