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Panfried Fish Fillets

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Panfried Fish Fillets
  • Prep 15 min
  • Total 25 min
  • Servings 6
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Frying is one of the easiest and most popular ways to cook fish.
Updated May 16, 2005

Ingredients

  • 1 1/2 pounds mild-flavor fish fillets, about 3/4 inch thick
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg
  • 1 tablespoon water
  • 1/2 cup Gold Medal™ all-purpose flour, cornmeal or grated Parmesan cheese
  • Vegetable oil or shortening
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
  • 2
    Beat egg and water in shallow bowl until well mixed. Sprinkle flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour.
  • 3
    Heat oil (1/8 inch) in 10-inch skillet over medium heat about 2 minutes. Fry fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels.

Tips from the Betty Crocker Kitchens

  • tip 1
    Mild-flavored fish varieties include cod, perch and catfish.
  • tip 2
    Turn up the flavor of fried fish by shaking regular salt for 1/2 to 1 teaspoon seasoned salt.

Nutrition

215 Calories, 11 g Total Fat, 25 g Protein, 5 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
215
Calories from Fat
100
Total Fat
11 g
Saturated Fat
2 g
Cholesterol
90 mg
Sodium
300 mg
Potassium
330 mg
Total Carbohydrate
5 g
Dietary Fiber
0g
Protein
25 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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