Recipe: Floured Fried Fish

This Floured Fried Fish Recipe is a bit of all-rounder. It is delicious as a light meal in summer, served with a simple side salad. But it is also delicious in cooler months when served with mashed potato (or roast spuds too!) and vegetables.

It is simple and easy – and a great way to get your family eating more fish.

For me, growing up in the country away from the ocean – eating fresh fish wasn’t something we did very often. So this is one of the few recipes that my Mum didn’t teach me. I learnt this recipe from a bunch of different cook books and have adapted it to make it even more simple and easy. Even though I am always so nervous about cooking fish – I find this recipe suits me perfectly. I need to do very little with the fish – and yet it still turns out beautifully.

The flour provides a slight crispy coating, while the flesh is still soft and not dry.

The Empowered Cook shares her Floured Fried Fish Recipe - a simple and fast way to cook fish, with a crispy coating. Serve with salad for an easy dinner.

What fish to use?

I’ve tried this recipe with barramundi (my favourite), ling, flounder and flathead. But I think you could try it with any simple flavoured fish.

Serving Suggestions

Like I said above, serving this with a simple salad is a really delicious, really light, meal. But it also works well with mashed potato and vegies.

Floured Fried Fish

A simple, light way to cook fish.

  • 4 fillets fish
  • 1/4 cup milk
  • 1/4 cup plain flour
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp rice bran oil
  1. Prepare your fillets. I usually cut mine into similar sizes to make this process easier. 

  2. Grab two plates. On one plate, place the milk (you might like to choose a bowl for this step if your plate doesn't have a lip edge). On the other plate, place the flour, salt and pepper. Stir the salt and pepper into the flour (this is now your seasoned flour). 

  3. Heat the rice bran oil in a large skillet or fry pan.

  4. Once the oil is starting to heat, prepare your first fillet. Dip it first in the milk, turning it over once. Then press it into the seasoned flour - making sure to evenly coat both sides. 

  5. Place the coated fish in your large skillet. Let this cook for approx 3 minutes - but this will depend on the size and thickness of your fish. It should be a nice brown colour as it cooks. 

  6. Turn the fish over to cook the other side. This usually takes less time that the first side - so about 2 minutes. 

  7. Once brown on both sides, and cooked through - place the fish on some paper towel to drain while you cook the remainder of the fillets. 

Recipe Notes

You can use barramundi, ling, flounder, flathead or any simple flavoured fish for this recipe. 

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