2 fish fillets, boneless, 4-6 oz each
Salt and pepper
2 tbsp flour
2 tbsp oil
The fish needs to be not frozen. Skin can be removed if desired. use whatever kind of fish you like. Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Spread flour over the entire surface. Flip the fish pieces over and repeat. Shake excess flour off.
Heat oil in a non stick skillet over high heat. When the oil is shimmering, add fish. For thin fillets, cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes. Cook longer if you have thicker fillets.
2 tbsp flour
2 tbsp oil
The fish needs to be not frozen. Skin can be removed if desired. use whatever kind of fish you like. Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Spread flour over the entire surface. Flip the fish pieces over and repeat. Shake excess flour off.
Heat oil in a non stick skillet over high heat. When the oil is shimmering, add fish. For thin fillets, cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes. Cook longer if you have thicker fillets.
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