Pan Fried Fish Fillets Recipe

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Pan Fried Fish Fillets

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Frying up some fresh fish is fun and delicious try it today.

Ingredients:
Servings: 6

Use any fresh fish suitable for pan-frying such as halibut, flounder, rainbow trout, haddock, Chilean sea bass, snapper, striped bass, or yellowtail. You can also use oysters, shrimp, sea scallops, or bay scallops.

1 1/3 cups all-purpose flour
2 large eggs
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup cornmeal
6 skinless fish fillets (about 3/4-inch thick)
Oil, for frying
Fresh lemon wedges for garnish

Cooking Directions:

1. Preheat the oven to 250ºF. Place a baking tray in the oven to warm it.

2. In a shallow dish, mix together the flour, salt, and pepper. In another shallow dish, beat the eggs until they are frothy. Place the cornmeal in a third shallow dish. Dip the fish fillets first into the flour mixture, coating them lightly on all sides. Then dip the fillets into the eggs, shaking off any excess. Finally, dip the fillets into the cornmeal.

3. In a large skillet over medium-high heat, heat 1/4-inch of oil. When the oil is hot but not smoking (it should register 375ºF on a deep-fat thermometer), add as many of the fish fillets as comfortably fit in the pan (usually 2). Cook the fish for about 1-2 minutes per side, or until it is golden and just done. Transfer fish to the baking tray in the oven and continue frying the rest of the fish as directed for.

4. Serve the fish immediately, garnished with the lemon wedges.

Notes:
You can substitute many different firm fish steaks and fillets and other seafoods in this recipe.

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Also try:
Baked Stuffed Halibut
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Lemon Rosemary Grilled Salmon
Mixed seafood kobobs
Salmon burger

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