Pan Fried Whitefish
This is one of the easiest ways to cook any type of fish. It’s also one of the tastiest, and fastest. Perhaps more than any other technique, this is how I choose to get fish on the table in a hurry. Whitefish is a generic term that refers to many different types of fish, all of them easy to find and cook. From The Best of Chef at Home © Michael Smith, Whitecap 2009
Ingredients
1 cup whole wheat or any flour
sprinkle or two sea salt and freshly ground pepper
1 tbsp paprika
1 tbsp any dried herb or spice
1 zest and juice of a lemon
4 - 6 (2 pounds) white fish fillets
large splash vegetable oil
2 tablespoons Butter
sprinkle or two sea salt and freshly ground pepper
1 tbsp paprika
1 tbsp any dried herb or spice
1 zest and juice of a lemon
4 - 6 (2 pounds) white fish fillets
large splash vegetable oil
2 tablespoons Butter
Instructions
Preheat your largest, heaviest sauté pan or skillet over medium-high heat. A heavier pan will distribute the heat more evenly than a thin one.
Whisk together the flour, salt and pepper, paprika, herb and lemon zest.
Pour the seasoned flour into a shallow dish large enough to hold 1 or 2 fish fillets. Depending on the size of the fillets, and your guests’ inclination to share, cut the fish into individual portions or leave whole.
Dredge fillet pieces in the seasoned flour until they are evenly coated. Rest on a pan or plate but don’t stack them on top of one another.
Pour a large splash of vegetable oil into the pan, enough to cover the pan’s bottom in a thin film. Add the butter to the centre of the oil. The oil will protect the delicate butter from burning, and the butter will add lots of brown flavour. When the butter begins to brown and sizzle, swirl it around the pan and quickly add the fish fillets. Turn up the heat, adjusting it as needed to keep the pan sizzling hot.
Cook the fish in batches so they will all brown evenly. Cook the first side of the fillets for a few minutes until they’re golden brown and beautiful. Carefully flip them and continue with the other side. You may find it useful to add a bit more butter after you flip the fish over.
Continue until the fish cooks through. Add the lemon juice and swirl the pan. It will sizzle, form a quick sauce with the butter and coat each fillet. Serve immediately.
Whisk together the flour, salt and pepper, paprika, herb and lemon zest.
Pour the seasoned flour into a shallow dish large enough to hold 1 or 2 fish fillets. Depending on the size of the fillets, and your guests’ inclination to share, cut the fish into individual portions or leave whole.
Dredge fillet pieces in the seasoned flour until they are evenly coated. Rest on a pan or plate but don’t stack them on top of one another.
Pour a large splash of vegetable oil into the pan, enough to cover the pan’s bottom in a thin film. Add the butter to the centre of the oil. The oil will protect the delicate butter from burning, and the butter will add lots of brown flavour. When the butter begins to brown and sizzle, swirl it around the pan and quickly add the fish fillets. Turn up the heat, adjusting it as needed to keep the pan sizzling hot.
Cook the fish in batches so they will all brown evenly. Cook the first side of the fillets for a few minutes until they’re golden brown and beautiful. Carefully flip them and continue with the other side. You may find it useful to add a bit more butter after you flip the fish over.
Continue until the fish cooks through. Add the lemon juice and swirl the pan. It will sizzle, form a quick sauce with the butter and coat each fillet. Serve immediately.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
This method is excellent for any whitefish: halibut, hake, haddock, sole, cod, flounder or tilapia. You can add lots of personalized flavour to the seasoned flour. Try replacing half or more of the flour with fine cornmeal. Dill, thyme, tarragon and oregano all work well as fresh herbs while chili powder, curry powder, ground cumin and red pepper flakes all make excellent spices. My all-time favourite addition, though, is a paprika-based spice blend commonly found along the southern Atlantic coastline: Old Bay Seasoning.
Thanks so much. Def gonna try this
using this recipe tonite! thx!
Great Recipe! Made it tonight with haddock and it was terrific! Thank you so much!
This recipe was a hit!! Chili powder was the only other ingredient that I added. Thank you for sharing it.
Micheal:
I watch and love any show your on! I have travel through out Canada and home and love to cook and eat, and I plan on this summer to come to your nick of the woods just to finally eat some of your food. I just got my fresh Whitefish out of the lake and going to have them with oyster for Christmas eve, and would like you favorite receipts for both if you have the time. I do believe that you are one of thee best Chefs in the world and would like your input. Thanks and looking forward to introduce myself to you this summer. I have receipts I have tried for 25 years and one day will write my cookbook, but can only wait till I can eat your wonderful, homing and exciting food.
Each time I use your recipes I have to leave the kitchen. I’m shy and the guests always cheer after the hearty, healthy meals. Tomorrow night will be the pan fried whitefish / sweet potato fries and my Grandfather’s coleslaw. Thanks for a simplified yet exquisite ideas for food preparation.
I always thought you needed to dip the fish in egg first to make the coating stick. Without egg, I’ve seen coating fall off – nasty!
Thank you so much for demistifying the cooking process. You’ve helped me create so many wonderful meals. I now use a recipe as a guideline rather than carved in stone, My first cookbook, ever, was the old Five Roses Cookbook (1972). I bought it about 2 weeks after arriving in Canada. Between that and your cookbook “The best of Chef at Home”, I simply cannot miss. You speak and write in plain English and it is so much appreciated. My family appreciates it too!
All the best from Peachland BC
Irene
Hello Michael,
I have seen you many times on TV and enjoy your cooking shows.
Today over 50% of restaurants and hotels are not getting what they are paying for. They are often given a cheaper replacement fish, Most of the frozen fish is short weight by as much as 30%. As someone with 30 yrs experience iin seafood imports, I have been contacting CFIA for the past 6 years, had meeting with them with promises of changes which never come. I believe that someone with your reputation should also take this fight.
Best Regards
Pascal (Pat)Vescio
Hey man me and a couple buddies went out fishing and I watch your show alot and I learn so much I’m gonna try this recipe out keep up the he cooking!
HI Michael,
It sure is nice to see your face now and again! I am useing your fish recipie tonight. I think of you and Gabe often and am glad to hear you are doing well. I always ask Gabe how you are, he is growing so fast.
Stay well Michael,
Tina