Lemon Pepper Fish
This lemon pepper fish is a simple, pan-fried dinner made with tender haddock coated in lemon pepper seasoning and cooked until golden and flaky.
Ingredients
- 1 cup coconut oil
- ½ cup flour
- ¼ cup lemon pepper seasoning
- 1 pound haddock
Instructions
- Heat the coconut oil in a large skillet over medium heat until fully melted and shimmering.
- While the oil heats, combine the flour and lemon pepper seasoning in a shallow dish. Dredge each piece of haddock in the mixture, coating both sides evenly and gently shaking off any excess.
- Working in batches, carefully place the fish into the hot oil without overcrowding the pan. Cook for 3–4 minutes, until the underside is golden and the fish releases easily from the skillet.
- Flip the fish carefully and cook for another 3–4 minutes, until golden and cooked through. The fish should flake easily with a fork and reach an internal temperature of 145°F.
- Transfer the cooked fish to a serving plate and repeat with the remaining pieces. Garnish with lemon wedges and serve hot.
Nutrition
Notes
- Use evenly sized fish fillets: Similar thickness helps the fish cook at the same rate and prevents overcooking.
- Make sure the oil is hot: The coconut oil should be fully melted and shimmering before adding the fish to prevent sticking.
- Don’t overcrowd the pan: Cook the fish in batches so each piece browns properly.
- Flip gently: Use tongs or a thin spatula and turn the fish slowly to avoid splashing hot oil.
- Check for doneness: The fish should flake easily with a fork and reach an internal temperature of 145°F.
- Serving Suggestions: We love serving this fish with Arugula Fig Salad and Twice Baked Potatoes.
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