Pan Fry Whole Fish
Pan-frying whole fish is a quick and easy cooking method that results in a crispy, golden skin and tender, flavorful meat. It enhances the fish's natural taste, while keeping the flesh moist. Perfect for a simple, yet delicious meal, this technique works with various types of fish like snapper or tilapia.
Equipment
- 1 pan or cast iron skillet
Ingredients
- 1 fish, dorado (mahi mahi) used, about 10" to fit in pan
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Step 1) Remove scales from fish, we left head on. Rinse the outside and blot dry with paper towels to dry the skin so it can crisp up nicely.Step 2) Mix seasonings together (or use your own blend). Lightly spray outside with olive oil and coat skin with seasoning blend. Double if you want a thicker coating.Step 3) Heat about 2" of vegetable oil over medium high heat in pan until it reaches 360-375 degrees F and stays there consistently. Carefully lay fish in oil and cook for about 5 minutes, then flip over for another 5 minutes.Step 4) Internal temperature when done should be 145 degrees F. Remove, use thermometer to test thickest portion, if it hasn't reached this, fry for 1 more minute on each side and test again.Step 5) Remove, set on paper towels to absorb oil, serve on a platter to enjoy family style.NutritionServing: 2oz, Calories: 5kcal, Carbohydrates: 1g, Protein: 0.3g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.05g, Monounsaturated Fat: 0.01g, Cholesterol: 0.1mg, Sodium: 582mg, Potassium: 25mg, Fiber: 0.3g, Sugar: 0.1g, Vitamin A: 248IU, Vitamin C: 0.01mg, Calcium: 3mg, Iron: 0.2mg