Pan-fried fish fillets with a light batter

A golden pan-fried fish fillet on a plate with chips and peas.

Pan-fried fish fillets with a light batter

Succulent pan-fried fish fillets take a lot of beating when you are looking for a quick and easy family supper. These pan-fried fish fillets are coated in my special light batter, which is so much healthier than the usual beer batter normally used to coat fried fish. Once you've tried my easy way of frying fish, I'm sure you're going to love it. PS - it's gluten-free too!

Recipe by: Veronica

Main Course

British

Calories 245

Prep 10

Cook 20

Total Time 22

Servings: 4 people

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5 from 9 votes

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Equipment

1 Mixing bowl
1 Balloon whisk
1 Large frying pan

Ingredients

▢ 4 fish fillets approximately 4oz or 110 grams each
▢ 1 large egg
▢ 6 tablespoons / 60 grams cornflour you may need extra depending on the size of the egg
▢ 1 teaspoon fish spice add extra to your own taste
▢ ½ teaspoon salt optional
▢ sunflower oil for frying

Instructions

Place the fish between 2 layers of kitchen towel and press lightly to remove any moisture.
4 fish fillets
Place the remaining ingredients in a mixing bowl and whisk with a balloon whisk to remove any lumps. The consistency should be that of thick cream. Add extra cornflour a teaspoon at a time until the desired consistency is reached.
1 large egg, 6 tablespoons / 60 grams cornflour, 1 teaspoon fish spice, ½ teaspoon salt
Heat the oil in a heavy-based frying pan until it starts to shimmer. You will nee sufficient oil to coat the bottom of the pan to a depth of about ⅛". Test that it is hot enough by dropping a few drops of batter into the oil. They should start to turn brown within 40 seconds.
sunflower oil
Dip the fish fillets in the batter and let any excess batter run off back into the bowl.
Carefully lay the fish into the frying pan. If the oil is hot enough, you should hear a gentle sizzle.
Fry for 3 to 4 minutes per side. Thicker pieces of fish will take longer than thinner pieces.
Once the first side has browned, turn the fish carefully with a spatula and fry the other side for the same length of time.
Remove the fish from the frying pan and place it on paper towels to absorb any excess oil.
Garnish with chopped parsley and serve immediately.

Notes

Serve with chips and peas. See the body of the post for other serving suggestions.

Nutrition - not all the sunflower oil will be absorbed by the batter as the fish cooks, so I have based the nutrition calculation on 3 tablespoons of oil. The calculation is for the fish only and does not take any side dishes into consideration.

Nutrition

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

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Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.

All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.

Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!