Moist Pan-Fried Fish Recipe

Name: Moist Pan-Fried Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fish fillet, thawed and halved; 1/2 cup butter, total, for the pan; 1/2 cup cornstarch; 1 tablespoon tarragon; 1 tablespoon basil; 1 tablespoon oregano; 1 tablespoon and parsley; 1 dash cayenne pepper; 2 eggs; 3/4 cup milk

Servings: persons

1 lb fish fillet, thawed and halved
1/2 cup butter, total, for the pan
1/2 cup cornstarch
1 tablespoon tarragon
1 tablespoon basil
1 tablespoon oregano
1 tablespoon and parsley
1 dash cayenne pepper
2 eggs
3/4 cup milk

1
Mix cornstarch and herbs in a bowl, set aside.
2
Whisk eggs with milk and cayenne until a butter-yellow color is achieved. Set aside.
3
Dip each fish fillet half in egg mixture, let excess drip off. Then coat in cornstarch mix. Set on plates so they do not stick together.
4
Melt about 1/2 a Tbsp of butter in a large skillet. Add 5 or 6 fillet halves. Add butter as needed to keep the coating from drying out.
5
Cook until a deep golden color is achieved and fish is cooked through. It should flake easily.
6
Enjoy!

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb fish fillet, thawed and halved, 1/2 cup butter, total, for the pan, 1/2 cup cornstarch, 1 tablespoon tarragon, and more.

Yes, Moist Pan-Fried Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moist Pan-Fried Fish

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