Description
A quick and delightful recipe for crispy pan-fried flat fish served with rice.
Ingredients
Scale
- 4 flat fish fillets (such as flounder, sole, or plaice)
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or butter (for frying)
- 1 tablespoon fresh lemon juice
- 2 cups cooked white rice (or jasmine rice)
- 1 tablespoon chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- In a shallow dish, mix the flour, paprika, garlic powder, salt, and black pepper together.
- Pat the fish fillets dry with paper towels. Lightly dredge each fillet in the flour mixture, ensuring they are evenly coated. Shake off any excess.
- Heat the olive oil or butter in a large skillet over medium-high heat.
- Add the fish fillets and cook for about 2–3 minutes per side, or until golden brown and crispy. Be gentle when flipping to avoid breaking the fillets.
- Once cooked, drizzle the fillets with fresh lemon juice. Remove from the skillet and let rest for a minute.
- While the fish is resting, warm the cooked rice if needed. Lightly season with salt and a little parsley if desired.
- Serve the crispy pan-fried fish over a bed of warm rice. Garnish with fresh parsley and lemon wedges on the side.
Notes
- Ensure the oil is hot enough before adding the fish to achieve a crispy texture.
- Feel free to substitute the fish with your preferred type of flat fish.
- For added flavor, consider marinating the fish in lemon juice before coating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 fillet with rice
- Calories: 350
- Sugar: 0g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg