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Panfried Fish

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Betty Crocker Kitchens
Updated Nov 4, 2010
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Enjoy your dinner with this delicious and easy fried fish - ready in 30 minutes.

Panfried Fish

  • Prep Time 10 min
  • Total 30 min
  • Servings 6
  • Ingredients 6
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Ingredients

  • Vegetable oil or shortening
  • 1 1/2 lb skinless perch, snapper or other medium-firm fish fillets, 1/2 to 3/4 inch thick
  • Salt and pepper to taste
  • 1 large egg
  • 1 tablespoon water
  • 2/3 cup all-purpose flour, cornmeal or dry bread crumbs

Instructions

  • Step 
    1
    In 10-inch skillet, heat oil (1/8 inch) over medium heat. Cut fish into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
  • Step 
    2
    In small bowl, beat egg and water with fork or wire whisk until blended. Place flour in shallow dish. Dip fish into egg, then coat with flour.
  • Step 
    3
    Fry batches of fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. (Fish cooks very quickly, especially the thinner tail sections; be careful not to overcook.) Remove with slotted spoon; drain on paper towels.

Nutrition

200 Calories
7g Total Fat
24g Protein
11g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
230mg
10%
Potassium
330mg
9%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
0g
Protein
24g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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