Crispy Fish Pasta (Print)

Golden pan-fried fish flakes combined with pasta, fresh lemon, and aromatic herbs for a bright satisfying meal.

# Ingredients:

→ Fish

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

→ Pasta

06 - 12 oz spaghetti or linguine
07 - 1 tbsp salt (for pasta water)

→ Aromatics & Herbs

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

→ Finishing Touches

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

# Directions:

01 - Boil pasta in salted water until al dente; reserve 1/2 cup pasta water before draining.
02 - Pat fish dry, season with salt and pepper, then dredge lightly in flour, shaking off excess.
03 - Heat olive oil in a large non-stick skillet over medium-high heat. Cook fish 3–4 minutes per side until golden and crispy. Rest 2 minutes, then flake into large pieces.
04 - Reduce skillet heat to medium; add butter and garlic, cooking until fragrant (~1 minute). Stir in lemon zest and chili flakes if using.
05 - Add drained pasta to skillet, tossing to coat. Stir in lemon juice, reserved pasta water as needed, and extra virgin olive oil. Mix in parsley and chives.
06 - Gently fold in flaked fish, tossing lightly to warm without breaking the flakes.
07 - Plate immediately, garnishing with extra herbs, black pepper, and lemon wedges.

# Expert Tips:

01 -
  • Fish cooked until crispy on the outside yet tender inside—no complicated techniques required.
  • The whole dish comes together in one skillet, so you're not juggling multiple pans or feeling overwhelmed.
  • Lemon and fresh herbs make it feel light and summery even on grey days.
02 -
  • Dry the fish thoroughly before cooking—any moisture will cause the flour to clump and steam instead of crisp.
  • Don't stir the fish once it hits the hot pan; let it sit for those first few minutes so the bottom can turn golden and crispy.
  • The reserved pasta water is magic; its starch emulsifies the oil and butter into a silky sauce, so add it gradually and taste as you go.
03 -
  • Toast your lemon zest in the warm butter for just a few seconds before adding anything else; it softens and releases even more fragrance into the pan.
  • If you're cooking for guests, prep all your ingredients and get your pasta water boiling before they arrive—the whole dish comes together so quickly that you'll barely need to step away from the table to talk.
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