Pan Fried Fish
A quick and easy recipe for pan-fried fish fillets that are golden brown and crispy on the outside, tender and flaky on the inside, served with a flavorful ginger scallion sauce.
Ingredients
Main Ingredients
- 4 pieces fish fillets (such as tilapia or cod) Other white fish like haddock or sole can be used.
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, minced Fresh ginger recommended.
- 2 scallions chopped For garnish and flavor.
- 2 tablespoons soy sauce Use tamari for gluten-free.
- 1 tablespoon rice vinegar Can substitute with apple cider vinegar.
- 1 teaspoon sesame oil
Seasoning
- to taste salt and pepper
Instructions
Preparation
- Season the fish fillets generously with salt and pepper on both sides and let sit for a couple of minutes.
- In a skillet, heat the vegetable oil over medium-high heat until hot.
Cooking
- Carefully place the fish fillets in the skillet and cook for about 3-4 minutes on each side, until golden brown and flaky.
- In a small bowl, combine the minced ginger, chopped scallions, soy sauce, rice vinegar, and sesame oil to make the sauce.
Serving
- Once cooked, remove the fish from the skillet and drizzle the ginger scallion sauce over it before serving warm.
Notes
Serve fish family-style and offer lime wedges on the side. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 5gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 1g
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