These pan fried fish fillets are so simple to make. And using cornstarch instead of flour, eggs and breadcrumbs for dredging makes all the difference. While flour absorbs oil, cornstarch blocks oil absorption leaving just a crisp and light coating on the fish.
4 cod fillets (or haddock)
1/4 cup cornstarch
1 tsp smoked paprika
1 tsp celery seed
salt and pepper to taste
vegetable oil
Pat the fillets dry with paper towels. Mix the cornstarch with paprika, celery seed, salt and pepper, then dredge each fillet to coat both sides.
Heat about 1/4 - 1/2" of vegetable oil in a frying pan. When a small piece of bread is dropped in and it sizzles the oil is ready. Fry the fillets 1 minute per side, depending on thickness maybe a little longer, until browned. And that's it!
Serve with lemon wedges.
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