Home » 30 minute meals » How to make pan fried corvina fish recipe

How to make pan fried corvina fish recipe

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.

Pan fried corvina on white platter with glasses of wine in the background.

Pook’s Pantry participates in affiliate programs. If you make a purchase through one of my links, I may earn a small commission. For more information, please see my disclosure policy.

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.

Standard breading procedure of flour, egg and breadcrumb in separate bowls.

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.

Panko crusted corvina on a bed on chives with wine bottle and glasses in background.

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.

Breaded corvina filets on sheet pan.

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?

Flipping pan fried corvina fish in cast iron pan.

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.


How long to bake fish in the oven?

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.

How to eliminate fish smell in the house?

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.

What is the best pan for frying fish?

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.

Breaded corvina filets on platter with homemade tartar sauce in a small bowl on the side.

Corvina recipes

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.

Pan fried corvina on bed on chives on a white platter. Wine glasses and bottle in the background.

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.

Please share

If you love this pan fried corvina recipe, please give it 5 stars!

Image for Pinterest.

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Pan fried corvina fish

Cheryl Bennett
Crispy pan fried corvina is a delicious weeknight dinner.
4.80 from 10 votes
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 515 kcal


  • 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.


Serving: 6ounce filetCalories: 515kcalCarbohydrates: 35gProtein: 36gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 15gCholesterol: 143mgSodium: 699mgFiber: 3gSugar: 3g
Tried this recipe?Let us know how it was!

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!


  1. If you are dipping the entire filet in breadcrumbs, then aren’t all sides breaded — yet the recipe says to cook the fish breaded side down. Confused.

    1. Jennifer, I only breaded the tops of my filets. If you look at the photos, you can see that there is only one side with breading. You can cover the entire filet if you’d prefer. Up to you.

4.80 from 10 votes (10 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating