Light and Easy Pan-Fried Fish Fillets

Serves 4

There is nothing terribly unusual about this fish recipe, which is very easy, quick and light. Actually, one night I was planning to make my regular pan-fried fish, which is in the similar and related recipes. I had prepared the tartar sauce, also in the similar and related recipes, and some coleslaw. When it came time to coat the fish, I discovered that we were out of eggs. How did that happen? We were having a terrible storm and I did not want to send anyone to the store. So, I decided I would try something new and it was terrific. The whole family was impressed and no one missed the breadcrumb crust, not to mention the extra oil for frying. This recipe can be made in any amount needed.

Ingredients

• 2 to 3 tablespoons olive oil
• 4 firm, white-fleshed fish fillets, about 6 ounces each
• All-purpose flour
• Salt and pepper to taste
• Fresh lemon juice
• Chopped fresh parsley
• Sweet paprika
• Lemon wedges for garnish

Heat the olive oil in a large skillet, preferably nonstick, over medium-high heat. Meanwhile, season the fillets with salt and pepper. Lightly coat each with flour. When pan is hot, add fillets and fry until lightly browned on each side and fish flakes easily with a fork, about 4 minutes per side, depending on thickness. Place on platter; sprinkle with lemon juice, parsley and paprika. Serve immediately with lemon wedges and, if desired, tartar sauce.