Pan Fried Fish

    Pan Fried Fish


    3 people made this

    This is a simple set of instructions to get the best pan fried fish. First coat in flour, then whisked egg and fry to perfection.

    Serves: 4 

    • 700g fish fillets, such as pollock or cod
    • 1 teaspoon salt
    • 3 eggs
    • ½ teaspoon salt
    • ½ cup (60g) plain flour
    • oil, for frying
    • ½ bundle parsley, diced

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Cut fish slanted sideways in small pieces about 4cmx5cm in size.
    2. Place on a big plate sprinkle lightly with salt.
    3. Put the eggs and salt in a small bowl and whisk well.
    4. Coat the fish with flour and dip in the whisked eggs.
    5. Heat a frypan to a medium heat and add enough oil to fry the fish. Place the fish in the frypan and fry for 2 minutes.
    6. Flip it over, press lightly and fry for 2 more minutes.
    7. Sprinkle the parsley over the fish for garnish.

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    Reviews (1)


    I used locally sourced Dori and left them whole, as they are quite thin and using Anne's recipe they turned out to be the best fish I've ever made and probably best I've ever eaten. My wife was completely surprised and I've made it several more times for family. Salting the fish first? I would never have done that before but the Dori was unbelievable! - 13 May 2015

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