Sautéed White Fish Fillets
Serves 4
Ingredients
1⁄2 cup all-purpose flour
4 (6-ounce) boneless, skinless fish fillets, 1⁄2 to 1 inch thick, or 8 (3-ounce) boneless, skinless fish fillets, 1⁄4 to 1⁄2 inch thick
Salt and pepper
2 tablespoons vegetable oil
Lemon wedges
Instructions
- Place flour in baking dish or pie plate. Pat fish dry with paper towels. Season both sides of each fillet with salt and pepper; let stand until fillets are glistening with moisture, about 5 minutes. If using any tail-end fillets, score and tuck tail under. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering. Place half of fillets in skillet in single layer and immediately reduce heat to medium-high. For thick fillets: Cook, without moving fish, until edges of fillets are opaque and bottoms are golden brown, 3 to 4 minutes. For thin fillets: Cook, without moving fish, until edges of fillets are opaque and bottoms are lightly browned, 2 to 3 minutes.
- Using 2 spatulas, gently flip fillets. For thick fillets: Cook on second side until thickest part of fillets is firm to touch and fish flakes easily, 2 to 3 minutes. For thin fillets: Cook on second side until thickest part of fillets is firm to touch and fish flakes easily, 30 to 60 seconds.
- Transfer fillets to serving platter and tent with aluminum foil. Repeat steps 2 and 3 with remaining 1 tablespoon oil and remaining fillets.
- Place second batch of fillets on platter with first batch; tilt platter to discard any accumulated liquid. Serve fish immediately with lemon wedges.
Related Recipes
Sautéed White Fish Fillets With Coconut–Red Curry Sauce;
Sautéed White Fish Fillets With Orange-Tarragon Cream Sauce
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