Crispy Fish Pasta (Printer-friendly)

Golden pan-fried fish flakes combined with al dente pasta, fresh lemon, and herbs for a vibrant Mediterranean main course.

# What You'll Need:

→ Fish

01 - 1.1 lb firm white fish fillets (cod, haddock, or sea bass), skinless
02 - 2 tablespoons all-purpose flour
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
05 - 2 tablespoons olive oil

→ Pasta

06 - 12 ounces spaghetti or linguine
07 - 1 tablespoon salt for pasta water

→ Aromatics and Herbs

08 - 2 tablespoons unsalted butter
09 - 3 cloves garlic, finely chopped
10 - Zest of 1 lemon
11 - Juice of 1 lemon
12 - 3 tablespoons fresh parsley, chopped
13 - 2 tablespoons fresh chives, chopped
14 - 1/2 teaspoon chili flakes (optional)

→ Finishing Touches

15 - 2 tablespoons extra virgin olive oil
16 - Freshly ground black pepper to taste
17 - Lemon wedges for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While pasta cooks, pat fish fillets dry with paper towels. Season both sides with salt and pepper, then lightly dredge in flour, shaking off excess flour.
03 - Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add fish fillets and cook 3-4 minutes per side until golden and crispy. Transfer to a plate and let rest for 2 minutes, then flake into large bite-sized pieces.
04 - In the same skillet, reduce heat to medium. Add butter and chopped garlic, sautéing until fragrant, about 1 minute. Stir in lemon zest and chili flakes if using.
05 - Add drained pasta to the skillet and toss to coat. Pour in lemon juice, reserved pasta water as needed, and 2 tablespoons extra virgin olive oil. Mix in parsley and chives.
06 - Gently fold in the flaked fish. Toss lightly to combine and warm through, being careful not to break up the fish pieces excessively.
07 - Transfer to serving plates immediately. Garnish with additional fresh herbs, freshly ground black pepper, and lemon wedges.

# Expert Advice:

01 -
  • The fish gets a restaurant-quality crust without any frying mess or heavy breading.
  • Everything comes together in one skillet after the pasta cooks, so cleanup is surprisingly minimal.
  • Bright lemon and fresh herbs make it taste light and vibrant, never heavy or oily.
  • You can use whatever firm white fish is freshest at your market that day.
02 -
  • Drying the fish thoroughly before flouring is the difference between crispy and soggy, don't skip this step.
  • Reserve pasta water before draining or you'll be stuck with a dry, clumpy dish instead of a silky one.
  • Don't overmix once the fish is in, you want distinct flakes, not a shredded paste.
03 -
  • Use a non-stick skillet to prevent the fish from tearing when you flip it, cast iron works too but needs more oil.
  • Zest the lemon directly over the skillet so those aromatic oils fall right into the butter.
  • Taste the pasta water before reserving it, if it's not salty enough to remind you of the sea, your dish will be bland.
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