Pan fried Fish Fillet is very easy to make as long as you don’t over or undercook it.It is ready in no time and relished by the whole family.
I just dusted the fillets with little salt and pepper and then dipped them in egg and then corn flour which gives the fish a crispy exterior and a moist interior. The caramelized coating gives the extra zing to the taste of the fillet.
After years of no fish cooking at all I have been cooking it frequently here in Guadalajara.
Recipe for Pan fried Fish Fillet
4 Fish fillets
5 tbsps. Corn Flour
2 Tbsps. Oil
1 Lemon, cut into wedges to serve
Salt to taste
Before using the filet wipe them dry on a kitchen towel.
Sprinkle a little salt and pepper on both sides of the fish filet and shake off the excess. A squeeze of lemon on the filet will help it not to disintegrate as filets are very delicate.
Whisk the eggs and pour into a shallow dish.
Heat a frying pan until hot and then use tongs or like I do, use your fingers to dip the fish into the egg, completely coating the fillets on both sides.
Then fold in the corn flour and dust off the excess.
Add the oil to the pan and then add the fish.
Cook until golden on both sides and serve Pan fried Fish Fillet, straight out of the pan with lemon wedges.