One simple way to prepare fresh fish is to pan fry it. Pan frying gives it a crispy browned crust and leaves the interior tender and hot, yet completely cooked through.

The breading used for pan frying fish fillets can be fresh or dried breadcrumbs, cracker crumbs, flour and cornmeal. Use the breading to match the meal, if applicable. All kinds of fresh fish fillets can be pan fried. Try cod, flounder, rockfish, catfish, and whitefish, among many others. Both the lean and fatty types of fish can be successfully pan fried.

Here is a basic recipe to try using your favorite fresh fillets or pan dressed fresh fish. It calls for breading the fillets prior to frying it in the pan.

Basic Pan Fried Fish Fillets

Scale ingredients up or down as needed for the amount of fresh fillets you have on hand. Adjust the seasoning for your tastes.

Ingredients:

About 2 lbs. of fresh fish fillets
1 tsp salt
1/4 tsp black pepper
1 egg, beaten
1 Tbsp milk
1 cup breading (use bread crumbs, flour, cornmeal or cracker crumbs)
Corn oil, as needed for frying, or use your favorite vegetable oil

Take the fillets and cut them into portion sized pieces. Whole smaller fish that are pan dressed may be left whole if they can be turned easily in the pan, other wise cut into portions for serving.

Take the beaten egg and add the milk, stirring well. Place the egg mixture in a shallow pan large enough to dip the fillets in.

Place the desired breading in a shallow pan large enough to hold the breading and wide enough for the fillets to be turned.

Begin by heating the corn oil in a large frying pan over medium to medium high heat until the oil is hot but not smoking. You don't want the fillets to burn immediately upon arrival in the pan.

Sprinkle each of the fillets with a little bit of the salt and pepper, or your favorite seasoning.

Start by dipping one fillet into the beaten egg mixture and turning, lifting to drain any excess, then placing it in the breading. Roll to cover all sides and shake to remove extra. It helps when you are doing the breading to keep one dry and one wet: one hand for the dipping in the eggwash and one hand for turning in the bread crumbs or coating.

Place in the frying pan, and continue with remaining fillets or to fill the frying pan bottom, allowing space for cooking and turning.

Cook the fillets at a moderate heat and until the bottom is browned. Turn the fillets carefully to avoid splattering, and continue to cook until the second side is browned as well, and the center of the fillets are cooked through. Total cooking time will be 8 to 12 minutes, depending on the thickness of the fillets.

When the fish has been cooked, transfer the fillets to a platter and continue with the rest of the uncooked fillets, starting with the eggwashing, then breading, then frying.

When all the fish has been pan fried and transferred to a serving plate, garnish the platter with fresh lemon and serve with a tartar or other sauce if desired, and serve immediately.