Ingredients
Scale
For the Fish Dry Rub:
- 2 Tbsp. Paprika
- 1 Tbsp. Garlic powder
- 1 Tbsp. Onion powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon Smoked Paprika (for a hint of smokiness)
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Cayenne pepper (adjust for spiciness)
For the White Fish:
- 4 white fish fillets (about 6-8 ounces each), such as flounder, sole, or catfish
- 2 Tbsp. Olive oil
- 2 Tbsp. Unsalted Butter
- Lemon wedges, for garnish
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the Fish Dry Rub: In a small bowl, combine all the dry rub ingredients. Mix well.
- Season the Fish: Pat the fish fillets dry with paper towels. Sprinkle the dry rub evenly over both sides of each fillet, pressing it gently to adhere. Make sure the fish is well-coated with the seasoning.
- Heat the Pan: In a large skillet, heat the olive oil and butter over medium-high heat until the butter is foamy but not burned.
- Pan-Fry the Fish: Carefully place the seasoned fish fillets in the hot skillet. Cook for about 3-4 minutes on each side, or until the fish is opaque and easily flakes with a fork. The cooking time may vary depending on the thickness of your fillets.
- Serve: Transfer the pan-fried white fish to serving plates. Garnish with lemon wedges and fresh parsley if desired. Serve hot, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 6-8 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 fillet
- Calories: 220-280
- Fat: 8-12 gr
- Carbohydrates: 0 mg
- Protein: 36-48 gr
