Pan-Seared Fish Fillet with Crispy Fries

Servings

2 servings

Ingredients

For the Fish

• 2 fish fillets (cod, haddock, sea bass, or tilapia – about 180–200 g each)

• 1½ tbsp olive oil or butter

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional, for color)

• 1 clove garlic, finely minced

• 1 tbsp fresh parsley, chopped

• Lemon wedges, for serving

For the Fries

• 2 large potatoes

• Cold water (for soaking)

• Vegetable oil (for frying or baking)

• Salt, to taste

Optional Sauce (Garlic Butter Sauce)

• 2 tbsp butter

• 1 clove garlic, minced

• 1 tbsp lemon juice

• Black pepper, to taste

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Instructions

1. Prepare the Fries

1. Peel the potatoes and cut them into even sticks.

2. Soak the potatoes in cold water for at least 30 minutes (this removes excess starch and makes them crispier).

3. Drain and pat completely dry with a kitchen towel.

Frying method

• Heat oil to 170–180°C (340–355°F).

• Fry potatoes for 5–6 minutes until lightly golden.

• Remove and rest for 2 minutes.

• Fry again for 2–3 minutes until deep golden and crispy.

• Season with salt immediately.

OR Baking method

• Toss potatoes with oil and salt.

• Bake at 220°C (425°F) for 30–35 minutes, flipping halfway.

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2. Prepare the Fish

1. Pat the fish fillets dry thoroughly.

2. Season both sides with salt, pepper, and paprika.

3. Let rest at room temperature for 5 minutes.

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3. Pan-Sear the Fish

1. Heat olive oil or butter in a non-stick or cast-iron pan over medium-high heat.

2. Place fish in the pan skin-side down (if skin-on).

3. Do not move the fish for 3–4 minutes to allow a golden crust to form.

4. Flip carefully and cook the other side for 2–3 minutes.

5. Add minced garlic and spoon the hot fat over the fish for extra flavor.

6. Remove from heat when the fish is opaque and flakes easily.

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4. Optional Garlic Butter Sauce

1. In the same pan, reduce heat to low.

2. Add butter and garlic, cook for 30 seconds.

3. Stir in lemon juice and black pepper.

4. Spoon sauce over the fish.

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To Serve

• Place the fish fillet on a wooden board or plate.

• Add crispy fries on the side.

• Garnish with chopped parsley and lemon wedges.

• Serve immediately while hot.

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Pro Tips

• Dry fish = better crust. Do not skip this step.

• If the fish sticks to the pan, it’s not ready to flip yet.

• A squeeze of lemon right before eating makes the flavor pop hard.