A Perfect Method For Crispy Skillet-Seared Fish Recipe

"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 is 3 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

25 to 32 ounces white fish fillets (4 thick-cut filets or steaks, can use halibut, striped bass, sea bass, or swordfish, all works well)
Kosher salt and lemon pepper (or freshly ground black pepper)
1/2 cup all-purpose flour
1 large egg, beaten

1 1/2 cups panko bread crumbs ((don`t use just the regular dry, it has to be the panko)
3 tablespoons oil (vegetable, canola, or peanut oil)
Lemon wedges or tartar sauce (for serving)

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 by Step Method

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.