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Pan Fried Fish Recipe

Pan Fried Fish

Recipe courtesy Alton Brown

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (59)

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Average Rating:

Total Reviews: 59

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  • on April 09, 2013

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    really easy and tastes great. - some of that might have to do with the fact that my son had just caught in Irvine Lake in Orange County, CA - In order to prevent it from getting too brown - I had fairly fat fish - I finished them in a 375 degree over for about 4 minutes, until they flaked in the middle. I put four asparagus spears on the plate, put the fish over it and then the sauce. I put baby greens from my garden over that and topped it was a mayo/buttermilk/scallion/ shallot/lemon dressing - sorry, it's based on one of Emeril's recipe - anyway, it was as good, if not better, than any fish I gotten in a restaurant. thanks Alton.

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  • on February 07, 2013

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    Wow! This recipe was wonderful. The fish was crispy & the sauce added a dimension of flavor that we loved. I followed Alton's recipe pretty closely, especially his technique of heating the pan and then adding the oil & butter. I have previously always heated the oil with the pan but this worked much better. I also changed the sauce slightly by using onions instead of capers, I didn't have any capers on hand. As well I used 1/4 cup white wine & 1/2 squeezed lemon instead of the whole lemon in the sauce. My husband raved about this meal, its' definitely a keeper.

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  • on January 27, 2013

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    I set up an account with foodnetwork just to rate this recipe. IT IS AMAZING AND EASY!

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  • on December 19, 2012

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    Best and easiest fillet recipe - simple and always works great. One thing to note that I didn't do correctly the first time is to make sure to carefully follow the directions about first frying it "skin side down". Then you "turn the fish" which places the skin side up and "cook until skin turns brown". It can be confusing because it takes a while for the skin to brown when it is no longer skin side down. But you have to be patient if you want it come out perfectly. Remember, follow the recipe exactly and wait until the "skin turns brown" as Alton Brown describes it and you won't be disappointed!

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  • on September 21, 2012

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    this was delicious! Definitely recommend to even those who are terrible at cooking!

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  • on September 10, 2012

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    I'm an oblivious idiot and this was delicious! Definitely recommend to even those who are terrible at cooking!

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  • on July 09, 2012

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    Less is more, it's true. This is one of the most simple recipes, yet it's the best Pan Fried Fish recipe I have ever cooked. I did add one ingredient, however. I mixed Panko bread crumbs with the flour, so it was "extra" crunchy, as that's what my guys like. They LOVED this recipe. For a fried fish recipe, I will search no more. The sauce is the piece de resistance!! Bravo!

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  • on June 20, 2012

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    I have to say... this is my first time cooking fish I was so damn nervous lol but I'm totally impressed. It was awesome I feel great haha I can't stop smiling the dish is so damn good. thanks so much

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  • on April 12, 2012

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    I just came back from the lake with 5 nice trout and tried this recipe. It's simply the best I have ever tasted. Thanks Alton been a long time fan keep up the good work.

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  • on March 27, 2012

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    I have never cooked fish before now. Thank you Alton
    this recipe is excellent! It is very easy to prepare
    and tastes really great. I used a couple of whiting
    fillets with the skin on and i mixed dill weed in with
    the flour and it turned out really well. I made a tartar
    sauce out of mayonaise and Caussen kosher dill pickles i cut up
    and put some dill weed in with that and mixed it all together
    and it complimented the pan fried fish beautifully
    I will deffinately be shareing this one with my friends.
    well done Alton.

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