Lemon Pepper Pan Fried Fish

Lemon Pepper Pan Fried Fish

Crispy-edged fillets get a sharp citrus kick from a simple lemon pepper crust.

Total 22 min Makes 4 servings Calories 320/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Fish, Dairy, Wheat

White fish fillets are dredged in a lemon pepper flour coating and pan fried until golden and crisp, with a tender, flaky interior. A quick squeeze of fresh lemon at the end brightens the finished dish, making this a fast weeknight dinner that pairs well with rice, roasted vegetables, or a simple salad.

Ingredients

  • 4 white fish fillets (such as tilapia, cod, or flounder), about 6 ounces each
  • 1/2 cup all-purpose flour
  • 1 tablespoon lemon pepper seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped

Method

  1. Pat the fish fillets dry with paper towels to remove excess moisture.

  2. In a shallow dish, whisk together the flour, lemon pepper seasoning, salt, and garlic powder.

  3. Dredge each fillet in the seasoned flour, shaking off the excess, and set aside on a plate.

  4. Heat the butter and olive oil in a 9-inch skillet over medium heat until the butter is melted and the pan is shimmering.

  5. Add the fillets to the skillet in a single layer, working in batches if needed, and cook until golden brown on the bottom, 3 to 4 minutes.

  6. Flip the fillets carefully and cook until golden and the fish flakes easily with a fork, 3 to 4 minutes more.

  7. Transfer the fillets to a serving platter and squeeze fresh lemon wedges over the top.

  8. Sprinkle with chopped parsley and serve immediately.

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    Lemon Pepper Pan Fried Fish

    White fish fillets are dredged in a lemon pepper flour coating and pan fried until golden and crisp, with a tender, flaky interior. A quick squeeze of fresh lemon at the end brightens the finished dish, making this a fast weeknight dinner that pairs well with rice, roasted vegetables, or a simple salad.

    22 min 4 servings 320 cal

    Ingredients

    • 4 white fish fillets (such as tilapia, cod, or flounder), about 6 ounces each
    • 1/2 cup all-purpose flour
    • 1 tablespoon lemon pepper seasoning
    • 1/2 teaspoon salt
    • 1/4 teaspoon garlic powder
    • 3 tablespoons unsalted butter
    • 2 tablespoons olive oil
    • 1 lemon, cut into wedges
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Pat the fish fillets dry with paper towels to remove excess moisture.

    2. 2

      In a shallow dish, whisk together the flour, lemon pepper seasoning, salt, and garlic powder.

    3. 3

      Dredge each fillet in the seasoned flour, shaking off the excess, and set aside on a plate.

    4. 4

      Heat the butter and olive oil in a 9-inch skillet over medium heat until the butter is melted and the pan is shimmering.

    5. 5

      Add the fillets to the skillet in a single layer, working in batches if needed, and cook until golden brown on the bottom, 3 to 4 minutes.

    6. 6

      Flip the fillets carefully and cook until golden and the fish flakes easily with a fork, 3 to 4 minutes more.

    7. 7

      Transfer the fillets to a serving platter and squeeze fresh lemon wedges over the top.

    8. 8

      Sprinkle with chopped parsley and serve immediately.