4 Piece Fish Recipe

Prep the fish

Pat the 4 fish fillets dry with paper towels. Trim any thin edges so pieces are an even thickness (about 1/2 inch) for even cooking.

Place fillets in a shallow dish. In a small bowl whisk together 2 tbsp lemon juice, 2 tbsp olive oil, minced garlic, 2 tbsp chopped parsley, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp smoked paprika (if using).

Pour the marinade over the fillets, turn to coat both sides, cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes to avoid the acid beginning to 'cook' the fish.

Set up breading station

While fish marinates, arrange three shallow bowls: bowl 1 with 1/2 cup flour plus 2 tbsp cornstarch and 1/2 tsp fine salt and 1/4 tsp black pepper (mix together); bowl 2 with the 2 beaten eggs mixed with 2 tbsp milk or water; bowl 3 with 3/4 cup fine breadcrumbs or panko.

Remove fillets from marinade and let excess drip off. One at a time, dredge each fillet in the flour mixture (shake off excess), dip into the egg wash, then press into the breadcrumbs to coat evenly. Place breaded fillets on a plate and let rest 5–10 minutes to adhere.

Heat the pan

Heat a large skillet over medium-high heat. Add 4 tbsp neutral oil and warm until shimmering but not smoking (about 2–3 minutes).

Working in a single layer (cook in two batches if your pan is small), carefully place breaded fillets into the hot oil. Reduce heat to medium so the crust browns without burning. Cook for 3–4 minutes on the first side without moving, until deep golden and release easily.

Flip gently using a spatula and cook the second side 2–4 minutes more, until golden and the internal temperature reaches 145°F (63°C) or the flesh flakes easily and is opaque. If the crust is browning too quickly, lower heat slightly and cover for the last minute to ensure the fish cooks through.

If using butter, add 1 tbsp butter to the pan during the last 30 seconds and spoon the melted butter over the fillets to finish.

Transfer cooked fillets to a wire rack or paper towel–lined plate to drain briefly. Keep warm in a low oven (200°F / 95°C) if cooking in batches.

Arrange the 4 cooked fish pieces on a platter or individual plates. Sprinkle with 1 tbsp chopped fresh parsley and serve with lemon wedges and 1/2 cup tartar sauce or aioli on the side.

Suggested accompaniments: fries or roasted potatoes, a simple green salad, or steamed vegetables.