Pan-Fried Fish

Kitchen Tested
  • Yield 6 servings

To really make this dish special, top this pan-fried fish with toasted almonds and parsley.


2 pounds fish fillets (such as trout, snapper, or your favorite)
Salt and black pepper to taste
1 cup self-rising flour
1 teaspoon paprika
1 cup buttermilk
3 tablespoons margarine


  1. Season fish with salt and pepper.
  2. Combine flour and paprika in a small, shallow bowl. Dip the fish in buttermilk, then roll in flour mixture and coat well.
  3. In a large skillet coated with nonstick cooking spray, heat margarine over medium heat and saute fish until lightly brown on both sides, about 2 to 3 minutes on each side. Do no overcook! Drain on paper towels and serve.



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