Pan-Fried White Fish with Lemon Butter Sauce

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Description

This pan-fried white fish is crispy on the outside, tender and flaky on the inside, and coated in a rich lemon-butter sauce. Perfect for a quick family dinner, this recipe pairs beautifully with rice, mashed potatoes, or fresh vegetables. Ready in under 30 minutes, it’s a simple yet elegant seafood dish full of fresh flavor.

Ingredients

  • 4 white fish fillets (tilapia, cod, or catfish)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil or butter
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped parsley
  • Lemon slices for garnish

Instructions

  1. Pat the fish fillets dry using paper towels.
  2. Season both sides with salt, pepper, paprika, and garlic powder.
  3. Lightly coat each fillet with flour, shaking off excess flour.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Add the fish fillets and cook for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
  6. In the same skillet, melt butter and sauté minced garlic for 30 seconds until fragrant.
  7. Stir in lemon juice and lemon zest, then simmer for 1 minute.
  8. Return the fish to the skillet and spoon the lemon-butter sauce over the fillets.
  9. Garnish with parsley and lemon slices before serving.

Tips

  • Use fresh fish for the best flavor and texture.
  • Do not overcrowd the pan while frying.
  • Adjust lemon juice to your preferred tanginess.
  • Serve immediately for the crispiest fish.
  • Add a pinch of chili flakes for a spicy kick.

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