Basic Pan Fried Fish

This is a simple technique for frying up fish fillets in a frying pan.


  • 2 lbs. fresh fish fillets, cut into serving sized pieces
  • Salt and pepper
  • All-purpose flour, as needed
  • 1 egg, beaten with 1 tablespoon milk
  • 1 cup breading (bread or cracker crumbs, panko, cornmeal, etc.)
  • Enough oil to cover the bottom of the pan by 1/8 of an inch


  1. Sprinkle the fish fillet portions with salt and pepper.
  2. Dredge both sides with flour.
  3. Dip the lightly floured fillets into the egg wash, then drain away any extra, and then roll them in the bread crumb or other dry coating. Shake off excess.
  4. Place the fillets in a preheated frying pan in a single layer, and fry over moderate heat until browned on one side, then turn over and fry until golden on the other side. Ensure each fillet is cooked through before serving.
  5. Place on absorbent paper toweling, then repeat with remaining fillets.
  6. Serve immediately.
John’s motto is ‘release it unharmed or do it justice on the plate.’ Executive Chef, photographer, and surfer, John photographs ocean marine life when he’s out fishing, and creates masterpieces in the kitchen with what he keeps on deck. His photo works have been used in OEHHA Fish Advisories, National Geographic presentations, and nonprofit marine life groups. When he’s not fishing, he’s making great BBQ. Visit him at, and send him a message using the contact form using the link above.