A Perfect Method For Crispy Skillet-Seared Fish

3
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"Most always fish ends up sticking to the pan or turning tough and stringy on its surface when you pan-sear it, however this one side breading method solves both of these problems! This is really more of a method than a recipe so any thicker cut fish will work, such as halibut, striped bass, sea bass, or swordfish just use your favorite"

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (467.4 g)
  • Calories 748.1
  • Total Fat - 32.5 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 249.4 mg
  • Sodium - 348.2 mg
  • Total Carbohydrate - 40.6 g
  • Dietary Fiber - 1.8 g
  • Sugars - 1.9 g
  • Protein - 69.2 g
  • Calcium - 356.2 mg
  • Iron - 6.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

Adjust oven rack to center position and preheat oven to 300°F. Pat fish dry on paper towels and season generously with salt and lemon pepper.

Step 2

Place flour, egg, and breadcrumbs in three separate shallow bowls or plates.

Step 3

Working one piece at at time, lift fish and dip, presentation-side-down, in the flour, followed by the egg, followed by the breadcrumbs, pressing down firmly until a thick layer of breadcrumbs adheres. Place fish breaded-side-up on a clean plate and repeat with remaining fish.

Step 4

Heat oil in a cast iron skillet over medium heat until shimmering. Add fish pieces, breaded-side-down and cook, swirling and rotating them around the pan until deep golden brown, about 5 minutes. Carefully flip fish and transfer to oven. Cook until an instant-read thermometer inserted into the deepest part of the fish registers 140°F, about 5 minutes (a knife or a cake tester inserted into the fish should show no resistance). Serve immediately with lemon wedges or tartar sauce.

Tips & Variations


No special items needed.

Related

Cindyrella

This proved to be a great way to cook some fresh swordfish chunks I picked up. Delicious and cooked to a tee! Served with lemon squeezed over the top .

review by:
(28 Mar 2020)