Crispy on the outside. Flaky and tender on the inside. This is the fish fillet of your dreams. No deep fryer needed. Just a hot skillet and a simple seasoned coating.
Fifteen minutes. One pan. Far better than the drive-thru.
Step-by-Step Instructions
Pat Fish Dry
Pat fish fillets completely dry with paper towels. Season with a pinch of salt.
Make the Coating
In a bowl, whisk flour, cornstarch, baking powder, paprika, garlic powder, salt, and pepper.
In another bowl, whisk egg and milk.
Coat the Fish
Dip each fillet into egg mixture, then into flour mixture. Press gently to adhere.
Fry Until Crispy
Heat oil in a large skillet over medium-high heat.
Add fish. Cook 3-4 minutes per side until golden brown and crispy.
Drain on paper towels.
Serve
Serve immediately with lemon wedges, tartar sauce, or on a bun.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Best fresh—crispy fish doesn’t stay crispy. Keeps in fridge for 2 days. Reheat in a hot oven or air fryer (microwave kills crispiness). Not freezer-friendly. Make what you’ll eat.
