Skillet · Intermediate
Lemon pan-fried fish
A light flour dusting protects tender fillets and builds a crisp finish.
Illustrative AI-generated food image; see our editorial standards.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. Lay fish away from you and leave it undisturbed until the first side releases.
- Turn carefully and finish cooking until the flesh is opaque and flakes; verify safe doneness with 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 current authoritative guidance to verify safe doneness. Keep water away from hot oil.
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