Pan-fried Fish Fillets

  • 27 Oct - 02 Nov, 2018
  • Mag The Weekly
  • Cookery


· 1 ½ pounds mild-flavour fish fillets, about 3/4 inch thick

· ½ tsp salt

· 1 tsp pepper

· 1 egg

· 1 tbsp water

· ½ cup all-purpose flour, cornmeal or grated Parmesan cheese

· Vegetable oil or shortening


Cut fish fillets into six serving pieces. Sprinkle both sides of fish with salt and pepper.

Beat egg and water in shallow bowl until well mixed. Sprinkle flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour.

Heat oil in a 10-inch skillet, over medium heat for about two minutes. Fry fish in oil six to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels.