Fish Seasoning and Pan-Fried Fish
A fragrant spice blend seasons fish fillets for a quick pan-fry in butter. Make the seasoning ahead and keep it airtight for easy meals.
By Cookin' Kitchen
- Total: 15 minutes
- Servings: 4 servings
Recipe
Fish Seasoning and Pan-Fried Fish
A fragrant spice blend seasons fish fillets for a quick pan-fry in butter. Make the seasoning ahead and keep it airtight for easy meals.
Cookin' · https://cookin.club/recipes/fish-seasoning-and-pan-fried-fish
- Prep
- 5 minutes
- Cook
- 10 minutes
- Total
- 15 minutes
- Servings
- 4
Ingredients
For 4 servings
Fish seasoning
Fish
Instructions
Seasoning and cooking fish
Step 1: Place the seasoning ingredients in a bowl and mix to combine. Use the blend to season 750 g (1.5 lb) of fish. Store any extra seasoning in an airtight container.
Step 2: Sprinkle the seasoning over both sides of the fish. Lightly rub it over the fillets to spread it evenly.
Step 3: Cook the fish in two batches. Melt 30 g (2 tbsp) butter in a large non-stick skillet over medium-high heat. Cook the fish until golden on each side, then transfer it to a plate.
Step 4: Melt the remaining cooking butter in the skillet and cook the remaining fish.
Step 5: Let the fish rest for 3 minutes before serving with the optional butter sauce.
Step 6: For the optional butter sauce, add the extra butter to the pan over medium heat and melt until foaming. Drizzle it over the fish when serving.
Notes
Substitutions and fish tips
Use 3/4 teaspoon salt in place of the celery salt. Other suggested swaps: plain paprika for smoked paprika; nutmeg or allspice for mace; mixed spice for allspice; nutmeg or mixed spice for clove; more mustard powder for ginger powder; pure chilli powder for cayenne; or equal parts cinnamon and nutmeg for cardamom.
Skinless, boneless fillets work best, though the seasoning can also be used on fish skin. Use fish suitable for pan-frying, such as white fish, salmon, trout, swordfish or tuna.
For a fillet about 1.25 cm thick, allow about 2 minutes per side. Fish should flake easily when cooked. Very thick fillets can be seared in the pan and finished in a 180°C (350°F) oven.
Store the seasoning in an airtight container. It keeps for 2 to 3 months when made with fresh spices.
Nutrition per serving
- Calories
- 265 kcal
- Fat
- 13 g
- Saturated fat
- 7 g
- Carbohydrates
- 1 g
- Sugar
- 1 g
- Fiber
- 1 g
- Protein
- 38 g
- Sodium
- 681 mg
- Cholesterol
- 118 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This aromatic blend pairs celery salt, pepper, paprika and warming spices for a versatile seasoning for fish. Rub it onto fillets before pan-frying them in butter until golden.
The blend is inspired by Old Bay Seasoning and works with fish suited to pan-frying. The recipe makes enough seasoning for 750 g (1.5 lb) of fish.
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