Now let’s go over exactly how to panfry those lovely fish fillets, so that you can confidently cook them to delicious perfection. It really is a very simple process that only takes a few minutes, so it is a good idea to have whatever sides you plan to serve with your fish already prepared and ready to go.
Removing excess moisture will help to get just a light coating of flour and ensure better more even browning. This is also a good time to check for bones and gently remove them with a paring knife or clean pliers. Season the fish with the salt and pepper.
Heat a heavy-bottomed skillet over medium low-heat. Molly recommends a sturdy skillet, either nonstick or regular. Just make sure it is large enough to accommodate the fillets without a lot of extra room.
Meanwhile, lightly dredge the fillets in rice flour or all-purpose flour and shake to remove the excess. Set aside on a plate.
Increase the heat to medium-high and add the oil and butter to the skillet. Once the butter has melted swirl the skillet to combine and then add fillets to the pan. Don’t overcrowd the skillet. Cook the fish in 2 batches if needed. Overcrowding the pan can result in soggy pale fillets.
Cook until the fish is golden on one side (adjusting the heat as necessary to make sure it doesn’t start burning) approximately 30 seconds to 3 minutes depending on the thickness of the fillet.
Carefully flip the fillet with a fish spatula and continue cooking until cooked through, about another 30 seconds to 3 minutes. Check for doneness by cutting into a fillet to make sure it is cooked to your liking. Don’t wait for the fish to flake, as that is a sign it is overcooked.
TIP: A narrow and thin fish spatula is very helpful to flip the fish. These fillets are delicate and can break apart easily when flipped.
Transfer the fillets to plate and lightly tent with foil to keep warm.
