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Daily Dish delight

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 5
Ingredients Equipment Method

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

Equipment

  • 1 pan or cast iron skillet

Method
 

  1. 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.
    Nutrition
    Serving: 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