Lightly Breaded Fried Fish Never Hurt Anyone

Fish Filets Dredged in Seasoned Flour and Corn Starch

Fish Filets Dredged in Seasoned Flour and Corn Starch

Fish Filets Frying In Skillet

Fish Filets Frying in a Skillet

Fried Filet of Cod

Fried Fish Filet

I will admit, I am a relative late comer to cooking fish, yet alone frying fish. Over the years, so to speak “I have dipped my toe in the water” when it comes to cooking fish, but I have had a significant amount of unfounded skepticism of my own capabilities. Sometimes I think watching Iron Chef America and Chopped on the Food Channel has increased my wariness. It is only in the last year have I begun to cook with fish with greater frequency. Despite this increasing use of fish, until this week, I have stayed far away from frying fish. I very rarely fry foods, not because of health reasons, but all too often fried food is too heavy with the breading / batter. This experimentation with frying fish was a compounded new experience. Therefore when in doubt and due to my inherent mistrust of instructions in recipes [ironic], I asked my friends Stuart and Regina how to fry fish.

Bottom line, I cannot believe it is this easy.

Selecting the fish filet is a personal choice. I have played it safe and used Tilapia and Cod, but depending on what is available, any light bodied fish (Tilapia, Cod, Swai, Red Snapper and Catfish to name a few) will serve your purpose. if you are going to use individually frozen fish filets, then make sure they are defrosted prior to making the dish.


  • 4 x Fish Filets (make sure the in bone is completely removed – run your finger along the ridges of the filet)
  • 4 x Limes (cut in half)
  • 1 x Cup of All Purpose Flour
  • 1/2 x Cup of Corn Starch
  • 1 x TSP of Salt
  • 1 x Tsp of Ground Black Pepper
  • Vegetable Oil



  1. Thoroughly combine the Flour, Corn Starch, Salt and Ground Black Pepper in a pie dish / plate / casserole dish.
  2. Wash the Fish Filets and pat them dry.
  3. Squeeze a half of Lime on each side of the filet.
  4. Dredge each Fish Filet through the dry mixture. Basically this means to apply a light coating of the dry mixture to all surfaces of the Fish Filet.
  5. Heat a skillet on Medium to Medium High and pour enough vegetable oil in the skillet to cover the entire bottom of the skillet.
  6. When the oil is hot, place the breaded Fish Filets in the skillet. Cook for three minutes.
  7. Gently flip the Fish Filet and cook for another three minutes.
  8. Remove from the skillet and place on a paper towels to soak any excess vegetable oil.

Serve the lightly breaded and fried with your preferred sauce or topping and side of vegetables. It really is this simple to prepare a light yet very flavorful filet of fish.


1 comment

    • Christine on January 21, 2020 at 2:09 pm
    • Reply

    Yes, fried fish is delicious and fast. But if you really want it to taste superb, use olive oil instead of vegetable oil. Don’t listen to the “foodies” who say you shouldn’t heat EVO. It tastes so much better cooked in olive oil. Olive oil and fish are made for each other. And squid fried in olive oil is beyond delicious!

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