Fish Of The Day Recipe

Trim and Marinate

Pat the fish fillets dry with paper towels. In a shallow dish, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 2 tsp minced garlic, 2 tbsp chopped parsley, 1 tsp smoked paprika, 1 tsp kosher salt, and 1 tsp black pepper. Add the fillets, turning to coat both sides. Cover and marinate in the refrigerator for 15–30 minutes (no more than 30 minutes to avoid breaking down the fish).

Prepare Breading Station

Set up three shallow bowls: (1) flour mixed with 1 tsp salt and 2 tbsp cornmeal (if using); (2) whisk together 1 large egg and 1 cup cold sparkling water until combined (some lumps ok); (3) panko breadcrumbs in the third bowl. Pat marinated fillets to remove excess marinade before breading.

Breading the Fish

Dredge each fillet first in the seasoned flour, shaking off excess, then dip into the egg-sparkling water batter, allowing excess to drip off, and finally press into panko breadcrumbs to coat thoroughly. Place breaded fillets on a wire rack while you heat the oil.

Fry to Crisp

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (or heat a pot for shallow frying). Heat over medium-high until shimmering and a breadcrumb test piece sizzles immediately (about 350–365°F / 175–185°C). Carefully lower fillets into the oil (do not overcrowd) and fry 3–4 minutes per side until golden brown and the fish reaches 145°F (firm and opaque). Transfer to a rack lined with paper towels to drain. If cooking multiple batches, keep cooked fillets warm in a 200°F oven.

Pan-Sear the Fish

For a lighter plate, skip breading. Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large nonstick or stainless steel skillet over medium-high heat until the butter foams. Remove fillets from marinade and pat lightly dry. Place fillets in the pan presentation-side down and cook undisturbed 3–4 minutes until a golden crust forms. Flip carefully and cook another 2–4 minutes until the fish flakes easily and reaches 145°F. Baste with pan juices during the last minute for extra flavor.

Prepare Sides

While the fish cooks, heat your chosen sides: bake or fry french fries according to package or recipe instructions, steam vegetables until tender-crisp (about 4–6 minutes), or reheat cooked rice/pilaf. Toss mixed greens or shredded cabbage with a light squeeze of lemon and a drizzle of olive oil and salt to taste.

Plate and Garnish

Place a bed of mixed greens or shredded cabbage on each plate. Lay a cooked fillet on top. Add a lemon wedge and a generous spoon of tartar sauce or remoulade on the side. Sprinkle chopped chives or parsley over the fish. Serve immediately with selected sides.

Ensure fish is cooked to an internal temperature of 145°F (63°C) and is opaque and flakes easily. Discard any leftover marinade that contacted raw fish or bring to a boil if using as a sauce base. Clean and dry cooking surfaces after handling raw fish.