Fried Fish Fillet
Crispy fried fish fillet with a golden crust, perfect for a quick and satisfying meal suitable for seafood lovers and those craving comfort food.
Ingredients
Instructions
- Use a cast-iron pan with Crisco a quarter inch deep and heat it until hot but not too hot.
- Salt and pepper the fish, then dredge it in flour.
- Fry the fish skin side up first until the flour on top is gone.
- Turn the fish and fry until cooked through and golden brown.
- Enjoy your crispy fried fish fillet.
Tips & Substitutions
For a lighter alternative, you can use vegetable oil instead of Crisco. Ensure your oil is the right temperature before frying to achieve the perfect crisp. If you prefer a spicier kick, consider adding cayenne pepper to the flour mixture. Always make sure to dry the fish well with paper towels before seasoning to help the coating adhere better.
Serving Suggestions
Serve your crispy fried fish fillet with a side of tartar sauce or a squeeze of lemon for added flavor. It pairs beautifully with coleslaw and hushpuppies for a classic American meal. For a lighter option, consider serving alongside a fresh salad or roasted vegetables. Browse more seafood recipes for complementary dishes.
Storage & Reheating
Store any leftover fried fish fillets in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy again. Avoid microwaving, as this will make the fish soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Fish Fillet contains roughly 7 calories, with 0g protein, 1g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 530mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish. Just ensure it is completely thawed and well-drained before cooking to prevent excess moisture, which can affect the frying process. Patting it dry with paper towels helps achieve a crispier finish.
What type of fish works best for frying?
White fish varieties like cod, haddock, or tilapia are excellent choices for frying due to their mild flavor and flaky texture. You might also try using fish like catfish for a Southern twist on this recipe.
How do I know when the fish is cooked through?
The fish is done when it is golden brown and flakes easily with a fork. An internal temperature of 145°F (63°C) indicates that the fish is fully cooked. Use a thermometer to check if you're unsure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).