Skillet · Intermediate
Lemon pan-fried fish
A light flour dusting protects tender fillets and builds a crisp finish.
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Let's make it.
- Pat fish dry and season. Dust very lightly with flour, shaking off excess.
- Heat oil in a skillet over medium-high heat until it shimmers. Lay fish away from you and leave it undisturbed; a thin fillet can tear if moved before the crust releases.
- Turn carefully with a thin spatula and finish cooking until the thickest part reaches 145°F (63°C) on a food thermometer.
- Lower heat, add butter and a squeeze of lemon, and spoon the pan juices over the fish. Finish with herbs.
The little thing that matters
A thin coating is enough. Too much flour turns gummy instead of crisp.
For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Keep water away from hot oil.
Review the frying fundamentals
On the fry chart: catfish at 375°F (190°C), salmon fillets at Medium-high, then medium heat. See every food.
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