Flathead Fillets Recipe Pan Fried Recipes

PAN FRIED CATFISH FILETS

Steps:

• In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
• Heat oil in a large skillet over medium heat.
• Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
• Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.

3 TASTY WAYS TO COOK FLATHEAD

Steps:

• Combine salt, pepper, and flour in a bowl. Measure out 2 tablespoons (16 g) of flour and pour it into a large mixing bowl. Add pinches of salt and pepper until you're happy with the seasoning. Then, stir the ingredients together until they're thoroughly combined. The amount of spices you add to the coating all depends on your preferences, so add as much or as little seasoning as you want. You could also try experimenting with other herbs and spices, such as paprika or crushed coriander seeds.
• Sprinkle your flathead fillets with garlic powder. Lay all of your fillets on a plate or baking tray so they're easier to season. Evenly spread 2-4 teaspoons (6-12 g) of garlic powder over the fish to give them a stronger flavor. Flip the fillets over and spread the remaining garlic powder on the other sides.
• Coat your fish with your flour mixture. Transfer your fillets into the bowl with your flour mixture. Sprinkle the flour mix onto both sides of the fillets to give them a light coating. Shake off any excess flour so it doesn't clump up while you're cooking. The flour will help your fish get crispy while they're cooking.
• Heat olive oil in a pan over medium-high heat. Pour 1 teaspoon (4.9 ml) of olive oil into a non-stick skillet and put it on your stove. Turn the burner on medium-high heat and let the oil heat up completely. Once the oil starts bubbling and has a shimmery appearance, you're ready to cook. You can always use vegetable oil if you don't have olive oil. Be careful cooking with oil since it could cause a fire if it gets too hot. If it does, turn off the burner right away and cover the pan.
• Cook your fish in the pan for 2 minutes per side. Lay your fillets in the pan so they're spaced apart, or else you'll overcrowd them and they won't cook evenly. Flathead fillets are usually pretty small, so they won't take long to cook. Leave the fillets alone for 2 minutes before flipping them over with a spatula. When you finish cooking your fish, it should easily flake apart and have opaque meat.
• Check the fillets with a meat thermometer to see if they're at 145 °F (63 °C). Undercooked fish can give you foodborne illnesses, so always check the internal temperature before eating. Stick a meat thermometer into the thickest part of the fillet and wait for it to settle on a temperature. If your fish is at least 145 °F (63 °C), then you're ready to eat. If your fish is still underdone, leave it in the pan for another minute before checking it again.
• Serve your fish while it's still hot with vegetables. Take your fish out of the pan and put it on a serving plate lined with paper towels to catch the excess oil. When you eat your fish, try pairing it with sweet potatoes, cherry tomatoes, or asparagus as a side to complete your meal. Put any leftover fish into an airtight container and keep it in your fridge for up to 4 days.

PAN-FRIED SWAI FILLETS

Steps:

• Combine red pepper flakes, seafood seasoning, garlic powder, salt, and pepper in a bowl. Spread corn meal into a shallow bowl. Season swai fish with red pepper flake mixture and press each fillet into cornmeal to coat. Wrap coated fillets in plastic wrap and refrigerate for 30 minutes.
• Heat oil in a skillet over medium heat. Unwrap fish and place in the hot oil; cook until browned, about 5 minutes per side. Add water, bring to a simmer, cover, and cook, flipping occasionally, until fish flakes easily with a fork, about 10 minutes.

EASY PAN-FRIED FISH FILLET

Steps:

• Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
• Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
• Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.