It’s really simple to prepare these fish fillets in the pan. Any kind of fish can be made into fillets using this technique. Pick fish with moderate flavors, such as tilapia, cod, halibut, cod, or flounder.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 4 (5 ounce) mild white fish fillets
- 1 lemon, juiced
- salt to taste
- 4 tablespoons all-purpose flour
- 1 teaspoon five-spice powder
- 4 tablespoons canola oil
- 1 tablespoon sesame oil (Optional)
Instructions
- Wash fish under cold running water, then pat dry with paper towels. Drizzle with lemon juice and season with salt on both sides.
- Combine flour and five-spice powder in a shallow bowl. Dip fish fillets into flour mixture to coat on both sides.
- Heat canola and sesame oils in a large skillet over medium heat. Add fish and pan-fry for 2 to 3 minutes. Use two spatulas to carefully flip fillets; continue cooking until fish flakes easily with a fork, 2 to 3 more minutes.
- Instead of salt and lemon juice, you can marinate the fish in fish sauce for a little bit before pan-frying.
Reviews
My fish of choice is cod. I love the flavor of the Five spice powder in this dish. Very different.
So easy!
A hit at our house. Used tilapia and it carried the 5-psice flavor well. Served with an AllRecipe for roasted carrots and fennel with maple syrup and orange zest, and fragrant rice. A light and interesting symphony of compatible and complimentary flavors. Perfect for summer and a meal fit for “discerning” company. Recommend a German semi-dry white, like Gewürztraminer or Riesling as the perfect companion. In short, this will become a summer staple — at least once a month during the hotter weather in mid-Georgia. So glad you shared the recipe. Thank you!
Love it. I did use haddock and all purpose spice instead of Chinese 5 spice. So slight difference. But really beautiful pan fry recipe
Easy. Delicious. A definite keeper.