Fried Or Broiled Fish Recipe

prepare fish

Pat the fish fillets dry with paper towels. Check for bones and remove any you find with tweezers.

marinate

Place fillets in a shallow dish. Combine lemon juice, 1 tablespoon olive oil, minced garlic, 1 tsp salt and 1/2 tsp black pepper. Pour over fillets and gently turn to coat. Let rest 10–15 minutes at room temperature (or up to 30 minutes refrigerated).

set up breading station

Place flour and cornmeal (if using) in a shallow dish and season with 1/2 tsp salt, 1/4 tsp pepper and optional paprika/cayenne. In a second shallow dish, beat the 2 eggs with 3 tbsp milk.

bread the fillets

Remove fillets from marinade, letting excess drip off. Dredge each fillet in the flour mixture, then dip into the beaten eggs, then back into the flour mixture for an even coating. Place on a wire rack while you heat the oil.

heat oil

Pour about 1 cup vegetable oil into a large skillet or frying pan until it reaches roughly 1/4-inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–45 seconds.

fry fillets

Carefully place coated fillets in the hot oil without overcrowding (work in batches). Fry 3–4 minutes per side for 1/2–3/4-inch thick fillets, or until golden brown and internal temperature reaches 145°F (63°C). Use a slotted spatula to transfer cooked fillets to a paper-towel-lined plate or wire rack to drain.

finish and serve

If desired, sprinkle with a little extra salt and chopped parsley. Serve immediately with lemon wedges and tartar sauce or hot sauce on the side.

preheat broiler

Position oven rack 6–8 inches from the broiler element and preheat the broiler to high. Line a baking sheet with foil and brush lightly with oil or spray with nonstick spray.

prepare fillets for broiling

After marinating, pat fillets lightly to remove excess marinade. Place fillets on the prepared baking sheet skin-side down if applicable. Brush the tops with melted butter or olive oil and season with a little extra black pepper.

broil

Broil fillets 5–7 minutes for 1/2–3/4-inch thick pieces, or until the surface is lightly browned and the fish flakes easily with a fork and reaches 145°F (63°C) internally. Thicker fillets may need an extra 1–2 minutes; watch closely to avoid burning.

finish and serve

Remove from oven, spoon any pan juices over the fillets, sprinkle with chopped parsley and serve with lemon wedges and your chosen sauce.

Serve tartar sauce or aioli on the side. Add hot sauce to taste. Garnish fried or broiled fish with chopped parsley and a squeeze of fresh lemon.