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Popular in Food

Pan-Fried Fish

The cornmeal mixture in this fried fish recipe offers an irresistibly crisp, golden-brown coating. With just five ingredients and a quick prep time, this is an easy recipe, too.

3.0 by 10 people
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  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 6 mins to 8 mins per batch

Pan-Fried Fish



  1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into four serving-size pieces, if necessary. Measure thickness of fish. In a shallow dish combine egg and water. In another shallow dish stir together cornmeal, salt, and pepper. Dip fish into egg mixture; coat fish with cornmeal mixture.
  2. In a large skillet heat 1/4 inch melted shortening or oil. Add half of the fish in a single layer, frying on one side until golden. (If fillets have skin, fry skin side last.) Turn carefully; fry until second side is golden and fish begins to flake when tested with a fork. Allow 3 to 4 minutes per side. Drain on paper towels. Keep warm in a 300 degree F oven while frying remaining fish.
  3. Makes 4 servings

From the Test Kitchen

Spicy Hot Pan-Fried Fish:

Prepare as above, except omit pepper. Reduce cornmeal to 1/4 cup and combine with 1/4 cup all-purpose flour, 3/4 teaspoon cayenne pepper, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.

Potato Chip Pan-Fried Fish:

Prepare as above, except substitute 1 1/3 cups finely crushed potato chips (about 4 cups chips) or saltine crackers for the cornmeal and omit salt.

Nutrition Facts per 3 ounces for potato chip variation: 303 cal., 18 g total fat (4 g sat. fat), 102 mg chol., 185 mg sodium, 10 g carbo., 1 g fiber, 23 g pro.

Daily Values: 2% vit. A, 22% vit. C, 4% calcium, 6% iron

Exchanges: 1/2 Starch, 3 Very Lean Meat, 3 1/2 Fat

Nutrition Facts (Pan-Fried Fish)

    Per serving:
  • 277 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 102 mg chol.,
  • 369 mg sodium,
  • 18 g carb.,
  • 2 g fiber,
  • 0 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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