Sautéed White Fish Fillets

Submitted by: admin on April 2, 2020

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

  1. 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.
  2. 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.
  3. 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.
  4. Transfer fillets to serving platter and tent with aluminum foil. Repeat steps 2 and 3 with remaining 1 tablespoon oil and remaining fillets.
  5. 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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