Hello everyone! Do you want to find out how to cook crispy fish fillets in a pan like a pro? Crispy golden crust outside and juicy sweet flesh inside is what makes your battered fish perfect and you a proud confident chef! Quick, easy 5 min dinner which is as always becomes restaurant-style meal if using our advice! Let’s start!
How do I fry fish?
Heat your pan on a medium-high heat, pat dry fish, dip fish fillets in a flour, shake off excess flour, add oil to the pan, wait 15 seconds (may vary) add fish to the pan and fry for 2 min until the fish turns opaque (do not touch the fish), flip the fish and fry for 2 more minutes. Take off the pan, put on the paper towel or newspaper if you want the presentation to be “fish ‘n chips” style, sprinkle with salt, add a lemon wedge and enjoy immediately! Here is the quick eggless batter for fish frying recipe that is going to save you time and money!
What fish should I use to get crispy fish fillets?
I would recommend using any thin fish fillets if you are after a crispy bite. A flounder is a great option. If you want more juicy flesh to try cod or monkfish. The cooking time will go up as you pick a thicker fish. Try 4 minutes on each side but don’t stick to math when you see that fish turned opaque on its 60% surface its time to flip it over and fry for 3/4 amount of time that you used on the first side.
Why is my fish batter not crispy?
Whether you are using just flour or the real batter to fry fish the trick to crispy skin is oil heated enough but not too much. As I already mentioned above pick the temperature in between high and medium heat which is medium-high. Heat the pan before adding the oil, after you added the oil wait until you see tiny bubbles form on a surface of the oil – its time to add fish. If you wait too long oil will start smoking and you don’t want that. Keep an eye on the pan and you will know when the time comes. Frying fish in just flour is the most simple batter recipe choice, however, if you want more complex read further.
How do you make fish batter from scratch?
Ok if you are among those who want the REAL FISH BATTER here are some recipes that I found on the international cooking website and would like to share with you, my friends.
Below are four basic batters that work well with fish and seafood. Experiment with different types. Each one produces a slightly different final result. The measurements of flour and liquid are rough guides. You may have to add more or less of each to get the results you want.
You could also substitute 1/4 cup of cornstarch for 1/4 cup of the flour to get even crispier results. But don’t use cornstarch with the yeast batter. It doesn’t have the gluten needed to help it rise.
Flour and Watter Batter
The simplest of all batters, this easy mix is best suited to thin fish fillets with a delicate flavor, like sole or pollock.
Beat 1 cup of flour and a 1/2 teaspoon of salt into 2 cups of water. Set aside to rest for 30 minutes before using.
Baking Powder Batter
When you want a crunchy crust — and you want it now — baking powder comes to the rescue. Don’t let this batter sit too long after you make it, or it will lose its leavening punch.
Stir 3/4 cup flour, 2 teaspoons of baking powder and 1/2 teaspoon of salt together in a large bowl. Whisk in 1 cup of water until smooth. Use immediately.
Beer Batter
Beer batters have a great crunch and great flavor. Use your favorite ale or lager and toss back any leftover. Beer batter is perfect for fish and chips. You can make a non-alcoholic version with club soda or mineral water.
Add 3/4 cup flour and 1/2 teaspoon salt to a large bowl. Gently whisk in 1 cup of beer until smooth. Use immediately.
Yeast Batter
This batter yields a complex, breadlike flavor and a thick, crunchy crust.
Stir 1 teaspoon of active dry yeast into 3/4 cup of warm (110°F) water. Set aside for 10 minutes. Stir in 1/2 cup flour until smooth, cover with plastic wrap and set aside to rise. The batter will be ready to use in about an hour, or when the batter has doubled in size. Source
If you want to make it real 5 min dinner then serve the fish with greens dressed with olive oil, lemon juice and a pinch of salt or steam frozen vegetables in a microwave while cooking the fish. If you have extra 10 minutes make a salad of your choice below before you start frying your fish as you need to eat fish right from the stove if you want to bite the best crispy crunch.
Try this on a side
Bon Appétit!
Flour Battered Fish Fillets Recipe
Ingredients
- 1 fish fillet (thawed or fresh)
- 5 tbsp flour
- 1 tbsp olive oil
- 1 pinch salt
- 1 bunch butter lettuce (or romaine salad)
- 1 wedge lemon
Instructions
- Prepare your ingredients. Fish fillets should be thin or the cooking time will vary.
- Put a pan on medium-high heat. Pat dry fish with a paper towel. Dip fish fillets in flour. Add oil to the pan. Wait until bubble form on the surface of the pan. Add fish to the pan. Fry for 2 minutes.
- Flip the fish over after 2 minutes, OR when ¾ surface of the fish turn opaque. Fry for 2 more minutes.
- Serve immediately. Sprinkle with sea salt. Serve with a salad on a side. Bon Appetit!
How to make crispy flour battered pan-fried fish fillets – step by step photos
1. Prepare your ingredients. Fish fillets should be thin otherwise the cooking time will vary.
2. Put a pan on medium-high heat. Pat dry fish with a paper towel. Dip fish fillets in flour. Add oil to the pan. Wait until bubble form on the surface of the pan. Add fish to the pan. Fry for 2 minutes.
3. Flip the fish over after 2 minutes, OR when ¾ surface of the fish turns opaque. Fry for 2 more minutes.
4. Serve immediately. Sprinkle with sea salt. Serve with a salad on a side. Bon Appetit!
More fish recipes
Here at LentenChef.com, we love cooking, baking, grilling, and even curing fish!
Here are some additional fish recipes:
Lavender Cured Salmon on Avacado Toast
If you have some time to spare to prepare your next meal, go here to try out our Lavender Cured Salmon on Avacado Toast
Salmon filet in a mustard sauce
For a hearty meal prepare this recipe of Salmon filet in a mustard sauce
Grilled mackerel with pesto
Our beautiful grilled mackerel recipe is distinguished from others by a blanket of pesto with which we cover the fish fillet. Based on ground pine nuts, minced mint, parsley leaves, and lemon juice, the pesto comes out thick yet refreshing for the heavy oily mackerel, giving the concert of ingredients a buoyant mood. Go here for this recipe: Grilled mackerel with pesto
