Pan fried corvina fish
Crispy pan fried corvina is a delicious weeknight dinner.
Servings: 4 servings
Calories: 515kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 6ounce filet | Calories: 515kcal | Carbohydrates: 35g | Protein: 36g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 143mg | Sodium: 699mg | Fiber: 3g | Sugar: 3g