Fried Fish Recipe

 Fried Fish Recipe

Ingredients

• 2 thin fish fillets, around 150g / 5 oz each, 1 cm / 2/5 "thick, skin on or off (Note 1)2  thin fish fillets, around 150g / 5 oz each, 1 cm / 2/5 "thick, skin on or off  (Note 1)
• Salt and pepperSalt and pepper
• 1/4 cup / 35g flour (plain / all purpose, wholemeal)1/4 cup / 35g  flour  (plain / all purpose, whole meal)
• 1 tsp paprika optional (Note 2)1  tsp  paprika  optional (Note 2)
• 2 - 3 tbsp oil, enough to mostly thinly cover base (I use vegetable or canola)2 - 3  tbsp  oil, enough to mostly thinly cover base  (I use vegetable or canola)

GARNISHES:

• Lemon wedgesLemon wedges
• Finely chopped parsley or dill, for garnish, optionalFinely chopped parsley or dill  , for garnish, optional

Instructions

• Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.
• Season the fish well on both sides with salt and pepper (key!).
• Mix the flour and paprika on a plate.
• Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)
• Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke. Add oil and swirl to coat the pan - it will heat within seconds.
• Add fish - it should sizzle straight away. Shake the pan lightly to move the fish. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. Cook the other side for 2 minutes until crisp then remove.
• If it's browning too quickly, just remove pan from the stove briefly. If it's stuck, don't move - it will release naturally once golden.
• Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.