Pan-Fried Fish

Pan-Fried Fish

For a quick supper solution, dredge fresh fillets in a simple cornmeal coating, then sauté until golden-brown.

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

4

servings

1
egg
1/4
cup milk
1/2
cup all-purpose flour or cornmeal
1
lb. fish fillets
1
cup oil
  1. Beat egg in shallow dish or pie pan until well blended. Stir in milk. Place flour in another shallow dish. Dip fish fillets in egg mixture; dip in flour to coat.
  2. Heat oil in 12-inch skillet over medium-high heat until hot. Add fish; cook 5 to 7 minutes or until golden brown and fish flakes easily with fork, turning once. If desired, season to taste with salt and pepper.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
When you fry fish in a skillet, be sure the oil is hot enough, otherwise the fish will steam instead of fry. The thicker your fillets are, the longer they will take to cook.
Serving Suggestion
Serve these easy fillets with tartar sauce, potato salad and sliced fresh tomatoes.

Nutrition Information:

1 Serving (1/4 of Recipe)
  • Calories 260
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 2g,),
  • Cholesterol 115mg;
  • Sodium 115mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 3 Very Lean Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1 ;
    *Percent Daily Values are based on a 2,000 calorie diet.