There’s something incredibly satisfying about biting into a piece of perfectly pan-fried fish—golden and crispy on the outside, tender and flaky on the inside. It’s a classic method that never goes out of style. No deep fryer, no complicated techniques—just a hot pan, fresh fish, and the right seasoning. Whether it’s cod, tilapia, snapper, or catfish, this is the foolproof recipe that turns any dinner into a crave-worthy masterpiece.
Why You’ll Crave This Pan-Fried Fish
- Crispy, Golden Crust – Thanks to a light flour (or cornmeal) coating.
- Quick to Cook – From fridge to table in under 20 minutes.
- Versatile Flavor Base – Great with tartar sauce, lemon wedges, or spicy remoulade.
- Naturally Low-Carb Option Available – Just skip the flour or use almond flour.
- No Oven Needed – Just a stovetop skillet and a bit of oil.
Ingredients – Simple & Delicious
- 4 white fish fillets (cod, tilapia, catfish, or snapper)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour (or cornmeal or almond flour for gluten-free/low-carb)
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 2 tbsp butter
- 2 tbsp neutral oil (canola, avocado, or grapeseed)
- Lemon wedges, for serving
- Optional: Fresh herbs like parsley or dill for garnish