pan fried sunfish

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I meant to get this posted soon after our little at-home fish fry in July, but time got away from me. This very simple fish frying technique will work for virtually any type of fresh fish.

There is still lots of fishing to be done, and if you live in the Midwest, you know that Autumn and even winter will continue to yield a bunch of that yummy, fresh fish. We’re getting a family fishing license and going out on the Cannon river with our friend Dave very soon. Do you enjoy fishing? I’d love to hear about it, and please share your favorite recipes with me!


salt and pepper

fresh-caught, cleaned and filleted fish

peanut, vegetable or canola oil

Heat oil until very hot but not smoking. Dredge fresh fish fillets in a light dusting of flour (no egg or milk necessary.) Fry fresh fish fillets on medium-high, in oil until golden on each side (depending on the size of the fillets… approximately 2 minutes per side.)

Salt and pepper to taste. Serve with tartar sauce, homemade fries, malt vinegar and lemon wedges. Snip some fresh chives for a garnish, if desired.



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