Fileted Recipe

Prep the fillets

Pat the fillets dry with paper towels. Trim any ragged edges so each fillet is an even shape (about 4–6 ounces each). Place fillets in a shallow dish or rimmed tray.

Marinate

In a small bowl combine lemon juice, 1 tablespoon olive oil, minced garlic, chopped parsley, 1 tsp salt, and 1 tsp black pepper. Pour the mixture over the fillets and turn to coat. Let sit at room temperature for 10–15 minutes (or refrigerate for up to 30 minutes).

Prepare coating station

Set up three shallow dishes: 1) flour mixed with cornmeal, paprika, and dried oregano; 2) beaten eggs combined with milk; 3) a clean plate for coated fillets. Season the flour mixture lightly with an additional 1/4 teaspoon salt if desired.

Coat the fillets

Working one at a time, shake excess marinade off each fillet. Dredge fillet in the flour-cornmeal mixture, then dip into the egg wash, allowing excess to drip off, then press back into the flour mixture for an even coating. Place coated fillets on the clean plate and let rest 5 minutes to set.

Heat the pan

Place a large nonstick or stainless-steel skillet over medium-high heat. Add 3 tablespoons vegetable oil or clarified butter and heat until shimmering but not smoking (about 2–3 minutes).

Cook the fillets

Gently add fillets to the pan without crowding (work in batches if needed). Cook undisturbed for 3–4 minutes until the underside is golden brown and releases easily. Flip and cook the second side 2–4 minutes more, until the internal temperature reaches 60–63°C (140–145°F) and the fish flakes easily with a fork. Total cook time will depend on thickness (thicker fillets may need longer).

Finish and rest

Transfer cooked fillets to a wire rack or paper towel-lined plate to drain briefly. If cooking in batches, keep finished fillets warm in a 90–100°C (200–210°F) oven while finishing remaining fish.

Arrange filleted fish on a serving platter, garnish with lemon wedges and chopped dill or parsley. Serve immediately with tartar sauce or aioli on the side.