Crispy Outside, Tender Inside! The Ultimate Pan-Fried Fish Recipe at Home
Crispy Outside, Tender Inside! The Ultimate Pan-Fried Fish Recipe at Home
How to Grill Mackerel, Rockfish, and Flounder Perfectly | Pan-Fried Fish Using Cast Iron and Stainless Steel Pans | Crispy Fish with Tempura Flour | A Rice-Stealingly Delicious Dish
Fish, rich in protein and packed with nutrients, is a frequent and healthy meal at our home. Its savory and mild flavor makes it a true ‘rice thief’ – a dish that even children adore! Today, I’ll share the secret to grilling fish that tastes like it came from a professional restaurant, right in your own kitchen. We’ll coat the fish in a light tempura flour batter and fry it in plenty of oil until it’s perfectly crispy on the outside and wonderfully moist inside. I used a rectangular cast iron pan (Sculpture pan) for grilling the mackerel, and since the mackerel was quite large, I had to bring out a stainless steel pan too! The rockfish and flounder were grilled in the stainless steel pan. Using a generous amount of oil is key to achieving that succulent yet crispy texture. Let’s get started on how to perfectly grill even frozen fish!
Fish Ingredients- 1 Mackerel
- 1 Rockfish
- 1 Flounder
Cooking Instructions
Step 1
First, prepare your fish: mackerel, rockfish, and flounder. Gently rub them under running water to clean them thoroughly. Then, use paper towels to pat both sides completely dry. Removing excess moisture is crucial for the tempura flour to adhere well and for achieving that perfect crispiness when frying.
Step 2
Once the fish is dry, lightly coat each side with tempura flour. Aim for a thin, even layer, almost like a dusting. Avoid applying too thick a coating, as a lighter batter fries up crispier.
Step 3
After coating the fish with tempura flour, gently shake off any excess flour. This step ensures a cleaner, crispier coating during the frying process.
Step 4
For this fish grilling, we’ll use a rectangular cast iron pan (Sculpture pan). Cast iron pans require thorough preheating over low heat to prevent the fish from sticking and ensure even browning. Once the pan is sufficiently preheated, turn off the heat temporarily. Then, pour in a generous amount of cooking oil. Turn the heat back on and carefully place the prepared fish into the hot pan.
Step 5
When the bottom side of the fish has turned a nice golden brown, use a spatula to carefully flip it over and cook the other side until it’s equally golden and cooked through. Be gentle when flipping to prevent the fish from breaking apart.
Step 6
When grilling the rockfish or flounder, I opted for a stainless steel pan. First, pour cooking oil into the stainless steel pan and start preheating over low heat. Just like with the cast iron, thorough preheating is important. You’ll know it’s ready when you see subtle ripples forming in the oil; this is the ideal moment to turn off the heat briefly and let the pan cool down slightly. Overly hot oil can cause the fish to burn quickly, so watch out for that. After a brief cooldown, turn the heat back on and place the fish in the pan to cook.
Step 7
Covering the pan while the fish cooks can help prevent oil splatters and also helps steam the fish, making it more tender inside while potentially shortening the cooking time. However, today, I chose to grill them uncovered for a crispier finish!
Step 8
If you notice the pan is getting dry during cooking, add a little more cooking oil to maintain that ‘fried’ texture. Continue cooking until the fish is beautifully golden brown on both sides and the flesh is cooked through. Turn off the heat to finish. Be careful not to overcook, as this can make the fish dry.
Step 9
And there you have it – perfectly pan-fried fish with a crispy exterior and tender interior! For a touch of elegance, I sprinkled on some parsley and used a lemon from the fridge for garnish. Serve the fish directly from the pan onto the table for a beautiful presentation. Enjoy your delicious homemade fish dish!
