This recipe makes pan fried fish with a beautiful golden-brown coating. Making this yummy fish is really easy!
Fish fillets are first coated in egg, then coated with flour, then fried on a frying pan. The resulting fried fish has a delicious crispy coating on the outside and juicy succulent fish on the inside.
This fish is more tender and juicy than regular pan-fried fish because the coating seals in the fish juices. Egg and flour coating protects the fish from drying out and creates a very tasty crust!
You can serve this delicious fish with rice, potatoes or salad. Or try serving it with chips for exciting “fish n’ chips” dinner!
Enjoy your fish fried in egg and four coating piping hot! This pan fried fish goes really well with the store-bought bottle of tartar sauce!
- 1 lb fish fillets
- 1 egg
- 1 cup flour
- 2 tbsp oil
- 1 tsp salt
- ¼ tsp pepper
- In a bowl, whisk the egg. Put the flour on a large plate.
- Heat the oil in a large non-stick frying pan over medium-high heat.
- Dip each fish fillet in the egg on both sides, then put the fish fillet on the plate with flour. The flour will stick to one side of the fish, then flip the fish so the flour sticks to the other side of the fish.
- Put the fish coated with egg and flour on the frying pan. Sprinkle the fish with ½ tsp salt and ⅛ tsp pepper. Cook for 4 minutes, then flip the fish to the other side. Sprinkle with the remaining ½ tsp salt and ⅛ tsp of pepper. Cook for another 4 minutes, then remove from heat and serve.