Things You'll Need

Instructions

Basic Fry

1

Blot both sides of fish fillets with paper towels so that they are completely dry. Season with salt and pepper.
2

Set a nonstick frying pan over medium to medium-high heat and add a tablespoon or less of cooking oil, or a combination of oil and butter. Let the pan heat up for several minutes and swirl the fat around for an even coating.
3

Place the fish fillets in the pan, skin-side down, if applicable. Don't crowd the pan -- if you have more fish than will fit, cook the fish in batches or use a second frying pan.
4

Leave the fish undisturbed for 4 to 5 minutes per inch of thickness. If the fish has skin, it will contract and curl up, so press the fillet down with a spatula to flatten it.
5

Flip the fillets over using a spatula. Be gentle, especially if you are cooking a delicate, flaky fish like sole or tilapia.
6

Cook, undisturbed, for another 4 to 5 minutes per inch of thickness, or until the flesh has turned opaque. Serve immediately.

Breaded Pan-Fry

1

Dry fish fillets with paper towels. Either leave fillets whole, slice them into goujons, or cut them into bite-size pieces.
2

Set out a bowl and two plates. Beat one or two eggs in the bowl, then pour breadcrumbs onto one of the plates and flour onto the second plate. Season the flour with salt and pepper.
3

Dust the fish with flour, dunk in the beaten egg and dredge with breadcrumbs.
4

Place a nonstick pan over medium to medium-high heat. Add about 1/8 inch of cooking oil to the pan and let it heat up for several minutes.
5

Place the fish into the pan, without crowding. The breadcrumb coating should start to sizzle in the hot oil.
6

Cook the fish for 4 to 5 minutes, or until the first side has turned golden and crisp.
7

Turn the fish over and cook until the other side is golden and crisp, which should only take another 4 to 5 minutes. Serve immediately.