Pan-Fried Fish

For a quick supper solution, dredge fresh fillets in a simple cornmeal coating, then sauté until golden-brown.

Wait, there's more! Read the blog post about this recipe.

Pan-Fried Fish

PillsburyRecipe by Pillsbury

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20 minutes

20 minutes

4 servings

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Nutrition Info

  • 1/4 of Recipe
  • 260
  • 12g
    (Saturated Fat 2g)
  • 115mg
  • 115mg
  • 13g
    (Dietary Fiber 0g, Sugars 1g)
  • 25g
  • Percent Daily Value*
  • 2%
  • 0%
  • 4%
  • 6%
  • Exchanges
  • 2
  • 3
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Kitchen Tips

    When you fry fish in a skillet, be sure the oil is hot enough, otherwise the fish will steam instead of fry. The thicker your fillets are, the longer they will take to cook.

  • Serving Suggestion

    Serve these easy fillets with tartar sauce, potato salad and sliced fresh tomatoes.

Ingredients

  • 1  egg
  • 1/4  cup milk
  • 1/2  cup all-purpose flour or cornmeal
  • 1  lb. fish fillets
  • 1  cup oil

Directions

  1. 1Beat egg in shallow dish or pie pan until well blended. Stir in milk. Place flour in another shallow dish. Dip fish fillets in egg mixture; dip in flour to coat.
  2. 2Heat oil in 12-inch skillet over medium-high heat until hot. Add fish; cook 5 to 7 minutes or until golden brown and fish flakes easily with fork, turning once. If desired, season to taste with salt and pepper.

Categories: Course, Main Dishes, Seafood

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