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How to make perfect pan-fried fish


2 fish fillets, any whitefish is good - bass, walley, cod
1/2 cup corn starch
1 TBSP seasoning mix - Lawry's, Johnny's, Morton's, Mrs. Dash, etc. (Or just plain chili powder)
1 tsp each salt & pepper
3 TBSP olive oil
malt vinegar or lemon juice
Tartar sauce


1. In a medium bowl with a lid (or a 1gal plastic bag), mix starch, seasoning, and salt & pepper.
2. Remove any skin, silver skin, discolorations, and blood lines from fish. If you have a V shaped fillet like with bass, cut the filet in half down the center of the V.
3. Cut fish into 1-1.5" sections on the thicker end widening to 2" sections on the thin end.
4. Toss in coating mixture. Put on lid (or seal bag) and shake until fish is evenly coated.
5. Take out each piece and tap off excess coating. Put on a plate in a single layer.
6. Let sit 15-30 min; coating will partially absorb. This is what you want.
7. Heat oil in a saucepan over medium heat.
8. Place fish in a single layer in pan. Oil should sizzle when fish is put in.
9. Fry 3 min, flip, fry 3 min. Fish should be white throughout and flake apart when pressed with a fork.
10. Sprinkle with lemon or malt vinegar. Serve with tartar sauce on the side.