How Long to Fry Fish Fillets?

The simplest way to cook fish fillets is in a pan. This simple recipe consistently yields delicious fish. It is flaky, tender, and fully cooked. Make sure the fish fillets are completely thawed before frying them. To do this, you must pat them dry and soak them in buttermilk. Remember to cut large fillets into pieces and remember that hot oil and water do not mix. As a result, handling them will be simpler. As an alternative to tilapia, you might consider choosing Pollock or Codfish.

How Long to Fry Fish Fillets

What are Fish Fillets?

Consider a fish; you will notice that it has a backbone that runs through its midsection. The fish’s meat is separated from its backbone to create a fillet. Fish are divided into long, thin, flat pieces, one from each side of the fish, called a fillet. If the fish is substantial, these two portions are separated into what are referred to as fillets. Don’t worry; you’re not required to chop the fish yourself. The already-filleted fish is offered for sale by fishmongers and grocery stores. For cooking and eating, these are ready.

How Long to Fry Fish Fillets?

One of the simplest and most popular methods for cooking fish is frying. Flour and seasoning are the only ingredients. Here, we offer a quick and easy recipe for fried fish fillets that taste great. The end product is fantastic, even though the recipe may seem too easy to be tasty.

In a 10-inch skillet over medium heat, heat oil (1/8 inch) for about 2 minutes. When the fish is golden brown on all sides and easily flakes with a fork, it should have been fried for six to ten minutes.


  • 1 to 1/2 pound fish fillets, with or without skin, as desired
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 to 2 tablespoons olive oil


  1. Apply salt and pepper to the fish’s surface on both sides.
  2. Heat one tablespoon of oil over medium-high heat in each of one or two large skillets (you need enough surface area to hold the fillets without crowding them).
  3. When the oil is hot, add the fish and cook it for 1 to 3 minutes, occasionally stirring, until golden brown.
  4. When the fish is barely opaque throughout and has turned golden brown on the other side, it has been cooked for 1 to 3 minutes.
  5. Before serving, place the fish on plates and give it time to rest for about five minutes.

Codfish is the Most Popular Choice for Deep-Frying

There are numerous ways to prepare this tasty and nourishing fish. Codfish is the preferred option when it comes to deep frying. The fish should first be dusted with seasoned flour. You should then turn it over and flour the other side as well. The fried cod should then be served on a platter with lemon juice and Old Bay. Cod can be kept in the fridge for up to three days after it has been cooked. Cod leftovers can also be used to make tacos or fish sandwiches.

For fish and chips, codfish is a fantastic option. It has a mild flavor and blends well with different toppings and sauces. Haddock is another preferred option because it has a milder flavor and is a little sweeter than cod. A flounder is a great option if you’re looking for a healthy substitute.

Pick a high-quality oil with a high smoke point when deep-frying fish. The oil should be 350 to 375 degrees Fahrenheit in temperature. This guarantees that the fried fish will stay crisp and moist without becoming greasy.

Pollock is More Flavorful

Pollock is a white fish with a delicate flavor. It has a flavor and texture akin to cod. If overcooked, it will easily crumble. In sushi, pollock is frequently substituted for imitation crab. It tastes like cod and has a slightly coarse texture. Instead of being eaten raw, it is best steamed or fried.

Pollock is more flavorful than other white fish because of its mild flavor, firm texture, and high oil content. The meat of pollock fillets is white and flaky, ranging from creamy to tan. Pollock, found in the Bering Sea, is frequently used in imitation crab recipes. You can always get frozen pollock to eat a delectable meal whenever possible.

A cook on a tight budget may want to consider pollock. Thanks to its mild flavor, it can easily be incorporated into many dishes, making it a good option for vegetarians and meat eaters. All marinades and spices naturally impart their flavors to the fish.

Oil Temperature Used for Frying Fish

Maintaining a high oil temperature is crucial when deep-frying fish. You can choose the ideal temperature with the aid of a kitchen thermometer. The temperature should, in most circumstances, be at least 370 degrees Fahrenheit. You can also plunge a piece of bread into the oil to check the temperature.

You can start frying fish once the temperature is where you want it to be. Heat the oil to 350 degrees to accomplish this. Put one or two fillets into the oil once it is hot enough. Transfer them to a cooling rack or a plate covered in paper towels as soon as they are finished cooking. Additionally, make sure the oil is free of any loose objects. When the fish is finished cooking, serve it with catsup or tartar sauce on the side.

The type of oil and the fish you use will determine the temperature of the oil at which you fry fish fillets. You might get fish that is soggy if the temperature is too high. However, the fish risk being internally raw if the temperature is too low. It would be best if you used a thermometer in both scenarios.

Is Pan-Fried Fish Good for You?

  • It is a source of low-fat protein, with white-bodied fish being especially low in fat.
  • It is a good source of Omega-3 fatty acids, which provide various health advantages, including improving cardiovascular health, reducing inflammation, and preventing depression. Omega-3 fatty acids must be obtained from the diet because we cannot make them.
  • Due to its high protein, vitamin, and nutrient content, which can lower blood pressure and the risk of heart attack or stroke, it is considered a healthy food.
  • It might improve mental health and slow mental degeneration.
  • It is a good source of vitamin D, which aids in maintaining strong bones (about 40% of Americans lack enough vitamin D).

What are the Alternatives to Tilapia?

If you’re preparing fish fillets for frying, you might wonder if there are any alternatives to tilapia. This mild-flavored fish, frequently included in salads, is a good source of protein and omega-3 fatty acids. Tilapia is adaptable but also affordable, sustainable, and generally raised ethically.

Sole fish makes a great tilapia replacement. It is moist, slightly nutty-flavored, and loaded with vitamins and minerals. Cod makes a great alternative as well. It cooks more slowly than tilapia and has a similar texture. Try mullet if you’d like to use a different fish besides tilapia. This fish resembles tilapia but contains significantly less protein.

Another excellent tilapia substitute is flounder. Because they are comparatively flat, flounder fillets are a fantastic choice for frying. They are a healthier alternative to fried fish because they are also very low in fat and contain a lot of omega-3 fats.

Can Fish be Fried without Flour?

Everyone is attempting to eat healthier these days. Many of their favorite foods can still be enjoyed by people while using less fat, sugar, and salt without sacrificing flavor or taste. Good news for those who truly have celiac disease and believe they will never be able to eat fried fish again: you can! The fish can be cooked simply by seasoning and marinating it! You also do not need to spend money on pricey flour substitutes to dust or powder fish before frying.

When Frying, Should Fish be Covered?

Always use paper towels to pat dry your fish fillets to ensure the flour coating adheres well and there are no wet areas.

Never cover the fish once it is in the pan because doing so will cause it to steam and cause the coating to come off, leaving a greasy fish fillet behind. Maintain a constant oil temperature. A thermometer is a great idea if you enjoy fried food. Allow the fish to fry and release naturally from the pan without moving.


When frying fish fillets, you should keep a close eye on the skillet, especially if the fillets are extremely thin. This is because fish is a more tender protein than other types of meat. If you are frying the fish in batches, add more oil as needed and allow the temperature to return to normal before adding more fillets. Before beginning, use a paper towel to quickly pat down the fish fillets to remove any excess moisture.