Pan-Fried Whitefish Fillets
Flaky Great Slave Lake whitefish fillets dredged lightly and pan-fried to a crisp golden crust.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •frying pan
- •spatula
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 17 g
- carbs
- 12 g
- protein
- 28 g
- calories
- 310
Instructions
- 1
Pat fillets dry with paper towel.
- 2
Mix flour, salt and pepper on a plate.
- 3
Dredge each fillet lightly in the seasoned flour.
- 4
Heat oil and butter in a frying pan over medium-high heat.
- 5
Fry fillets skin-side down for 3-4 minutes until golden.
- 6
Flip carefully and cook another 2-3 minutes until opaque throughout.
- 7
Serve immediately with a squeeze of lemon.
Chef's tips
Do not crowd the pan; fry in batches so the fillets crisp rather than steam.
Ingredient substitutions
- lake whitefish → tilapia or trout fillets
Storage
Store cooked fillets in the fridge for up to 2 days in a sealed container.
Reheating
Reheat in a dry pan over medium heat to restore some crispness.
Common mistakes to avoid
- •Using too high heat and burning the flour coating
- •Flipping too early before a crust forms
Serving suggestions
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