1 1/2 Pound thin sliced white fish (flounder, cod, haddock, catfish or your favorite fish are fine)
1/3 Cup all-purpose flour
1/2 Cup corn meal (coarse or fine will work)
1/2 Teaspoon garlic powder
1/2 Teaspoon onion powder
1 Teaspoon salt
1/2 Teaspoon black pepper
3/4 Cup milk
1 1/2 Cups vegetable oil
Make the fish fry mix: In a medium-sized mixing bowl, combine the all-purpose flour, corn meal, garlic powder, onion powder, salt and black pepper. Blend them together well with a fork or spoon.
Pour oil into a deep skillet and preheat over medium heat.
Pour milk into a shallow bowl that’s wide enough for the fish to be dipped in it. Put the fish, milk, fish fry mix and an empty plate in a row. Dip the fish in the milk, coat it with the fish fry mix, then place it on the empty plate.
Place a double layer of paper towels on another plate so you can place the fried fish on it and let the oil drain off.
Carefully lower a couple of fish fry mix coated fish filets into the oil. Make sure they’re in a single layer. Fry for two minutes then use tongs to turn and fry for another minute until the coating is golden brown. (Cooking times will vary depending on the thickness of your filets.) If the oil gets too hot and smoky, turn the heat down a little — but not so much that it stops frying the fish. Use tongs to remove the fish from the oil.
Repeat this process for all of the fish filets. Serve with salt and a twist of lemon available at the table.
Tip: You can enhance the recipe by adding spices, such as Italian seasonings, Cajun spice mix, or paprika.
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