Regular Fish Recipe

Pat dry and season

Rinse fillets under cold water and pat completely dry with paper towels. Place fillets on a cutting board or plate. Squeeze half of the lemon over both sides of the fish. Sprinkle kosher salt, black pepper, garlic powder, and paprika evenly over both sides of each fillet (about 1/4 tsp of each spice per side for a balanced seasoning). Let the fish rest at room temperature for 10 minutes to absorb flavors.

Make batter/coat

If you want a light crispy coating, set up a three-step station: In one shallow dish combine the flour and cornstarch and season with a pinch of salt and pepper. In a second small bowl whisk the egg with cold water until frothy. In a third shallow dish place the panko breadcrumbs. Dredge each seasoned fillet first in the flour mixture (shake off excess), then dip into the egg wash, then press into panko to coat evenly. If you prefer a simple flour-dusted fish, skip the egg and panko and only dredge in the flour mixture.

Pan-fry (recommended)

Heat a large nonstick or stainless skillet over medium-high heat. Add 2 tablespoons of the neutral oil; when it shimmers (about 1-2 minutes), add fillets without crowding the pan. Cook for 3-4 minutes on the first side until golden brown and the edges start to look opaque. Carefully flip each fillet and add the remaining oil and the tablespoon of butter (if using) to the pan. Cook the second side 2-4 minutes until cooked through (internal temperature 60°C / 145°F) and the fish flakes easily with a fork. Total cooking time depends on thickness—thicker fillets may need an extra minute or two.

Alternative: Bake (no coating)

Preheat oven to 200°C / 400°F. Place seasoned fillets on a parchment-lined baking sheet, drizzle with 1-2 tsp oil, and bake for 10-14 minutes depending on thickness, until fish flakes easily and reaches 60°C / 145°F internal temperature.

Alternative: Shallow-fry battered fish

If coated with panko, maintain oil at medium-high so it remains shimmering but not smoking. Fry fillets 3-4 minutes per side until golden and crisp. Transfer to a wire rack or paper towel-lined plate to drain excess oil.

Transfer cooked fillets to a serving plate. Squeeze the remaining lemon half over the hot fish. Sprinkle chopped fresh parsley if desired. Serve immediately with lemon wedges and your choice of sides (rice, potatoes, salad, or steamed vegetables).