I live for simple recipes, meals that not only take a short time to prepare but also use very minimal ingredients.
I can’t really call this a revolutionary recipe but it sure gives a delicious end result. This is basically a technique of how I pan fry fish fillets.
Some of my friends have mentioned to me that they find pan frying fish an uphill task. This is mainly because the fillet either sticks to the pan or does not cook evenly. I will attempt to give some few tips and tricks to ensure you have an evenly cooked fish fillet.
For starters, I recommend using a non stick pan, this ensures that the fillet does not stick to the pan. Well if you don’t have a non stick pan, you can still use an ordinary pan just ensure the pan gets heated before adding in the oil and subsequently heating the oil before adding the fish fillet.
Also ensure to cook the fillets over medium heat.
Now the actual cooking. As usual only a handful of ingredients are needed.
Season both sides of the fish fillets with salt and freshly ground black pepper.
In a shallow bowl, add your bread crumbs and generously coat the seasoned fish fillets.
Heat some olive oil in a non stick pan.
Once heated, add the breaded fish fillet.
Over medium heat, cook the fillet for about 4 -5 minutes on each side until lightly browned and easily flakes with a fork.
Serve and enjoy.
Honestly, this fish was too good I cooked it two nights in a row. Mr. Food Critic aka my husband proclaimed it to be the best fish I’ve ever cooked.
Crispy on the outside with a fresh clean taste on the inside.
I served it with some parsley coconut rice and some bell pepper sauce.