Pan-Fried Fish

Ingredients

• 2 white fish fillets (barramundi, snapper, sea bass, tilapia, or grouper — about 150–200 g each)
• 2 tbsp all-purpose flour (for dusting)
• 2 tbsp vegetable oil
• 1 tbsp butter
• 1 clove garlic, whole and lightly crushed
• 1 sprig fresh herbs (thyme, rosemary, or cilantro)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice (or lime juice)

For serving:

• Lemon or lime wedges
• Steamed rice or roasted potatoes
• A simple salad or steamed greens

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Instructions

1. Prep the fish

1. Pat the fish fillets very dry with paper towels — wet fish won’t get crispy.
2. Season both sides with salt and pepper.
3. Lightly dust with flour, shaking off any excess. The flour gives a thin, golden crust.

2. Sear skin-side down

1. Heat 2 tbsp vegetable oil in a non-stick or cast iron pan over medium-high heat.
2. When the oil is shimmering, lay the fillets in the pan skin-side down (if they have skin).
3. Press gently with a spatula for the first 20 seconds to keep them flat — fish likes to curl.
4. Cook for 3–4 minutes without moving. The skin should be golden and crispy.
5. If the fillets are skinless, just cook 3–4 minutes on the first side until golden.

3. Flip and baste

1. Carefully flip the fillets.
2. Reduce heat to medium.
3. Add 1 tbsp butter, the crushed garlic, and the herb sprig.
4. Tilt the pan and spoon the foaming butter over the fish repeatedly for 1–2 minutes.
5. The fish is done when it flakes easily with a fork and is opaque all the way through.

4. Finish

1. Remove from the pan.
2. Squeeze lemon or lime juice over the fillets.
3. Spoon any butter from the pan over the top.

5. Serve

1. Place on plates with rice or potatoes and a simple salad.
2. Extra lemon or lime wedges on the side.

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Tips

• Pat the fish dry. This is the #1 rule. Wet fish steams, dry fish crisps. Paper towels, both sides.
• Flour dusting is optional but worth it. Just a light coat — it creates a thin golden crust that holds up beautifully.
• Don’t move the fish. Lay it down and leave it. It releases naturally when the crust forms — if it sticks, it’s not ready yet.
• White fish cooks fast. 3–4 minutes per side is usually enough. Overcooked fish is dry and chalky — take it off when it just flakes.

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Variations

Variation	Change	Notes
Thai style	Season with fish sauce instead of salt, top with cilantro, lime, and chili flakes	Pairs great with jasmine rice
Lemon butter caper	Add 1 tbsp capers to the butter when basting	Classic, briny, elegant
With garlic and chili	Add 1 diced red chili and extra garlic to the butter	Spicy and aromatic
Fish tacos	Flake the cooked fish into warm tortillas with slaw, avocado, lime crema	Mexican-style

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Result

A golden, crispy-skinned fish fillet with a delicate, flaky interior — basted in garlic herb butter and finished with a squeeze of citrus. Simple, fresh, and on the table in under 10 minutes.