This pan fried fish recipe can be used with any white fish fillets.
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Line a cookie sheet with parchment paper.
Combine the flour and the salt in a 9×9 baking dish. Dredge the fish fillets in the flour then place each fillet onto the prepared cookie sheet.
To help the flour to stick to the fish, place the cookie sheet into the freezer for about 10 minutes.
Whisk the egg with the water then pour the mixture in a shallow baking dish.
Pour the bread crumbs onto a plate.
Dredge the pieces of fish in the egg and then place the fillet onto the crumbs and coat lightly and evenly.
Add olive oil to a large skillet and heat the skillet.
When the oil is hot add the fish pieces.
Using a medium high heat, cook the fish until it is golden brown on one side turn over and cook the other side.
Add more oil if necessary as the fish will not turn a golden brown if the pan is dry.
Once you turn the fillets over, turn down the heat to medium and cover with a lid to trap the heat in and cook for 5 minutes, allowing the fish to cook through.
When the fish flakes easily with a fork and is browned, it is done.
Garnish with fresh dill and lemons and serve with tartar sauce.