Pan Fried Fish- Grandma Style
Ingredients:
- 2-4 skin-on or skinless fish fillets (cod, tilapia, catfish, etc.) - about 5-8 ounces each
- All-purpose flour - for dredging
- Salt and freshly ground black pepper - to taste
- Vegetable oil - for frying
- Butter (optional) - for extra flavor
- Lemon wedges (optional) - for serving
Instructions:
Prep the Fish: Pat the fish fillets dry with paper towels. This helps achieve a crispy crust.
Seasoning: Season the fish fillets generously with salt and freshly ground black pepper on both sides.
Dredge in Flour: Set up a shallow dish with flour. Dredge each fish fillet in the flour, ensuring it's lightly coated on both sides. Gently shake off any excess flour.
Heat the Oil: In a large skillet or pan, heat enough vegetable oil over medium-heat. The oil should be hot but not smoking. You can test the temperature by dropping a small piece of breadcrumb - if it sizzles immediately, the oil is hot enough.
Pan-Frying: Carefully place the fish fillets in the hot oil, leaving some space between them. Don't overcrowd the pan, as this can lower the oil temperature and prevent crispy browning.
The Grandma Touch (Optional): Here's where you can add a grandma-style twist. Add a pat of butter to the pan alongside the fish. The butter will melt and add a slightly nutty flavor to the fish and help brown the edges beautifully. Just be mindful not to burn the butter.
Cooking Time: Fry the fish fillets for 3-5 minutes per side, or until golden brown and cooked through. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Drain and Serve: Once cooked, transfer the fish fillets to a paper towel-lined plate to drain any excess oil. Serve hot with lemon wedges for squeezing over the fish, and your favorite sides like mashed potatoes, roasted vegetables, or rice.
Here are some additional tips for grandma-style pan-fried fish:
- Choose the Right Pan: A cast-iron skillet is ideal for even heat distribution and achieving a crispy crust. However, any heavy-bottomed pan will work.
- Don't Overcook: Fish cooks quickly. Be mindful not to overcook it, as it can become dry and tough.
- Flavor Variations: Explore different seasonings beyond salt and pepper. Grandma might have used paprika, garlic powder, or a pinch of dried thyme. Experiment to find your favorite flavor combination.
- Lemon Butter Sauce (Optional): For an extra flavorful touch, whisk together melted butter, fresh lemon juice, and a pinch of chopped parsley for a simple lemon butter sauce to drizzle over the cooked fish.
Enjoy this delicious and comforting grandma-style pan-fried fish recipe!
