This is the kind of fish I associate with easy summer evenings—nothing fancy, just good fillets, a hot pan, and that first crackly bite. Pan-fried fish in cornflour turns out especially tasty thanks to its golden, crunchy coating and tender flesh inside. With a short ingredient list, you can pull it together quickly at home, which makes it perfect for a relaxed family dinner or a casual get-together with friends.
For cornflour frying, you’ll get the best results with fish that has a firm, juicy fillet and not too many tiny bones. It holds its shape, cooks evenly, and crisps up beautifully.
Best choices:
- hake — delicate fillet, stays moist, cooks evenly;
- pollock — budget-friendly and easy to cook;
- pike-perch (zander) — firm flesh, great for neat portion pieces;
- cod — mild, and it holds onto the coating well;
- carp or silver carp (steaks) — juicy and great for pan-frying at home.
Less ideal for this method:
- fish with very thin fillets (they can dry out);
- small fish with lots of bones;
- very oily fish — the coating may not cling as well.
For the best crunch, cut the fish into medium pieces and pat it really dry before coating—this is what helps the crust turn out even and crisp.
Pan-Fried Fish in Cornflour
Ingredients
- 800 г Fish (for example, cod or pike-perch/zander) Use any fish you like—firm fillets work best.
- 200 г Cornflour Key for that crisp, golden crust.
- 1 ч.л. Salt Adjust to taste.
- 0.5 ч.л. Black pepper Swap in other spices if you like.
- 250 мл Oil (for frying) Use a neutral vegetable oil.
Method
- Clean the fish, rinse, and cut into portion-sized pieces. Season both sides with salt and black pepper.
- In a large bowl, mix the cornflour with the salt and black pepper.
- Heat a frying pan with oil over medium heat.
- Coat the fish pieces in the cornflour mixture on both sides.
- Fry in the hot oil until golden and crisp, about 5–7 minutes per side (depending on thickness).
Transfer the cooked fish to paper towels to absorb excess oil. Serve with vegetables or your favourite side dish.
Notes
Private Notes
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To make sure the finished dish tastes clean and fresh (no “fishy” after-smell), it’s worth paying attention not only to the recipe, but to the quality of the fish itself. The freshness of the fillet, its colour, how firm the flesh feels, and how much excess moisture it has will all affect flavour and texture once it hits the pan. If you want a quick checklist for shopping, it’s explained in detail in this guide to choosing fresh, good-quality fish.
Frequently Asked Questions
Do I need to marinate the fish before frying?
No—this recipe only needs salt and pepper right before coating. If you like, add a little lemon juice, but marinating isn’t necessary.
Why use cornflour for the coating?
Cornflour gives a crispier, more golden crust than plain wheat flour, and it doesn’t overpower the fish.
How do I stop the coating from going soggy while frying?
Pat the fish dry with paper towels before coating, and only add it to a properly hot pan with oil.
Can I fry the fish without egg?
Yes. You don’t need egg here—cornflour clings well to the fish on its own, without extra binders.
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