Pan Fried Fish

Pan Fried Fish

Frying fish in The Olive Scene’s single varietal olive oils results in a wonderfully crisp exterior, flakey fish, delicious flavor. It’s much easier and quicker than deep frying. Choose filets of halibut, flounder, red snapper, mahi mahi, orange roughy, cod, and even salmon, for this preparation. Wonderful for Lenten Fridays or any day of the week.

Pan Fried Fish in Olive Oil

Serves 2


  • 2 5-ounce filets, less than 1-inch thick
  • 1/3 cup panko crumbs
  • 1 tablespoon cornstarch
  • 1 tablespoon parmesan
  • 1 egg, beaten
  • 1-2 tablespoons The Olive Scene Single Varietal Olive Oil
  • Salt and pepper to taste 


Combine panko, cornstarch, and Parmesan in a shallow dish.

Place egg in another shallow dish.

Season fish fillets with salt and pepper.

Dip fish fillets in egg, letting excess drip back into the dish.

Dredge fillets in panko mixture, making sure to coat all sides.  

Heat 1 or 2 tablespoons oil in a nonstick skillet over medium heat; add fish fillets.

Add fish fillets and sauté until golden brown, about 3 minutes per side

Remove from pan and serve. 


Note: For the crispiest results, bread the fillets no more than an hour before cooking.