Pan fried corvina is a fast and delicious weeknight dinner. Topped with a crispy, golden crust, the delicate fish cooks up juicy and flaky. No more disappointing fish dinners – this corvina filet delivers the crunch you crave.
Like my baked corvina recipe, this quick and easy recipe is perfect for weeknight dinners. I love fried fish, but I do not love deep-frying. This version gives me the crunchy texture that I want without having to plunge the corvina into a vat of oil.
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How to make pan fried corvina
The first step is to set up your breading station. We will use a SBP (standard breading procedure) for the fish – flour, egg and breadcrumb.
I’m using panko breadcrumbs because they give me the best crunch factor. The finer, seasoned breadcrumb we are all familiar with don’t quite deliver the same super crispy coating.
Once you have your breading ingredients ready, it’s a matter of dipping them into the flour, egg, then breadcrumb and letting them sit while the pan heats up on the stove.
Add enough oil to come up about an 1/8th of an inch up the side of the pan. We don’t need much oil, just enough to crisp up the panko coating before the fish goes into the oven.
Because we are only frying the coated side of the fish, we’ll transfer the fillets to a sheet pan and let the corvina finish cooking in the oven.
To make this pan-fried corvina recipe, we’ll need ingredients for the standard breading procedure (shown above) and some fish.
I like to add herbs to my panko for extra flavor. You can use dried or fresh, whatever you have. If you’re using fresh, stick with heartier herbs like parsley. Delicate herbs like dill will burn. The dried version of those is best to use here.
Always season your flour with salt and pepper, it gives the pan fried corvina flavor. A bit of lemon zest on top of the fish is nice, for an extra layer of flavor.
Fried corvina fish recipe
I recommend using a cast iron pan to cook the corvina fillets. It heats evenly and in my experience, fish doesn’t stick to the pan. We don’t want to lose that crispy, golden crust after we’ve put the effort into creating a perfect one, do we?
As soon as the breaded side of the corvina is fried to a golden brown, remove it from the pan. Flip it over and place it on a parchment-lined sheet pan, then slide it onto the oven.
If you prefer to finish cooking the fish in the pan, I’d suggest wiping the pan out to remove some of the oil before returning the fish to the pan to cook through.
When we brown the panko crust on the fish, it gets a head start in the cooking process. The fish will bake in the oven for about 6 – 8 minutes, depending on the thickness of your fillets.
Believe it or not, quite a few of my readers have asked this question. You can try this odor removing gel in the kitchen to pull the fish smell out of the air.
I highly recommend a cast iron pan.
What can I serve with fried corvina?
I like to serve these garlic fingerling potatoes with this corvina, because the oven is already on, so I might as well use it. A big green salad, like this nectarine spinach salad with blue cheese is always a crowd-pleaser and maybe a simple dessert, like no bake lemon cheesecake parfaits.
Besides pan fried, there are quite a few ways to cook corvina. This Atlantic fish is low in mercury and it is on the “good list“. If you are trying to eat more fish, this is a great option.
- Corvina with Citrus Salsa – This is a fantastic corvina dish. It is beautiful and delicious. It might seem like an odd combination, but trust me, it works.
- Corvina with Coconut Curry Sauce – Full of flavor and ready in 20 minutes. Served with sliced potatoes and a scrumptious sauce, this is a great dinner recipe.
- Corvina tacos – Warm corn tortillas filled with flaky, seasoned corvina and topped with a delicious crunchy mango slaw.
- Simple grilled corvina – Super simple grilled fish.
- Pan seared corvina with Portuguese sausage – Saffron potatoes and Portuguese linguiça round out this one pan meal.
Helpful tools and equipment
- Fish spatula – Used for more than just fish, this thin, flexible spatula is the best tool you can have for turning over fish fillets without breaking them.
- Quarter sheet pans – Normally, I use half sheet pans, but sometimes a smaller pan will do.
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- 4 thick filets of corvina, 6 ounces each
- 1/2 cup all purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 egg, beaten
- 1 1/4 cups panko breadcrumbs
- Canola oil
- Chopped herbs, optional
- Lemon wedges, tartar sauce or remoulade sauce (see note below) for serving
- Preheat oven to 350°F / 177°C / Gas mark 4.
- Pat fish dry, then season with half of the salt and pepper.
- In a small, shallow bowl, mix flour with remaining half of the salt and pepper. Set aside.
- Place beaten egg in a separate small bowl. Set aside.
- Add panko breadcrumbs to a third small bowl, along with herbs, if using, then set aside.
- Dip filets into flour, shake off excess, then dip into egg and lastly into panko. Place fish, breaded side up, on a clean plate.
- Heat a cast iron pan over medium high heat. Add enough oil to cover the bottom and come about 1/8" up the side of the pan.
- Carefully place fish, breaded side down, into pan and cook until deep golden brown, about 5 minutes. Then flip fish over and place on sheet pan.
- Bake for an additional 6 - 8 minutes, depending on the thickness of your filets. Fish should easily flake apart with a fork when cooked through.
Serve with remoulade sauce (used in my langostino po' boy recipe) for a delicious alternative to tartar sauce.
*The calorie count on this recipe is off by a bit because it is calculating all of the oil, most of which will be left behind in the pan.
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Serving Size:6 ounce filet
Amount Per Serving: Calories: 515Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 143mgSodium: 699mgCarbohydrates: 35gFiber: 3gSugar: 3gProtein: 36g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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