Easy Fried Fish Fillets

Don’t let the simplicity of this tasty fried fish recipe fool you: The fillets fry up perfectly cooked inside, with a beautiful golden crust. Haddock and cod are two excellent choices for our fried fish recipe, but tilapia, pollock, catfish, bass, trout, or perch will also yield a beautiful meal. Ready in 30 minutes, this is a perfect choice for a busy weeknight dinner or to serve as a weekend lunch with a salad and a few dipping sauces like classic tartar, Louisiana rémoulade, or chipotle mayonnaise.

Ingredients for Easy Fried Fish Fillets

• 1/2 cup All-purpose flour
• 1/2 teaspoon or to taste Fine salt
• 1/4 teaspoon or to taste Freshly ground black pepper
• 1/4 teaspoon Paprika
• 1 pound Fish fillets, such as haddock, tilapia, or cod
• Vegetable oil, for frying
• Lemon wedges, tartar sauce, or rémoulade, optional

Steps to Preparing Easy Fried Fish Fillets

1. Gather the ingredients. In a shallow bowl or deep plate, combine the flour, salt, pepper, and paprika. Mix well.

2. Dip 1 or 2 fish fillets into the flour mixture. Make sure they are completely coated on all sides. Gently shake off any excess. Repeat with the remaining fillets.

3. Pour about 1/2-inch of oil into a large skillet and heat over medium-high heat until the oil shimmers.

4. Working in batches, fry the fillets until golden brown and crisp, about 6 minutes. Turn with tongs and continue cooking until golden brown, crisp, and cooked through, about 6 minutes more. Transfer to a cooling rack to drain.

5. Serve hot with lemon wedges, tartar sauce, or homemade rémoulade sauce, if desired. Enjoy.

    

   Store any remaining fish fillets in an airtight container in the fridge for up to 2 days.