Oniony Skillet Fish Fillets
What You'll Need:
cup vegetable oil
3 medium-sized onions, thinly sliced
1 pound fresh or frozen white-fleshed fish fillets, such as cod, haddock, or whiting, thawed if frozen, cut into 4-inch pieces
cup all-purpose flour
2 eggs, beaten
What To Do:
- Preheat the oven to 200 degrees F.
- In a large skillet, heat the oil over medium-high heat. Add the onions and sauté for 18 to 20 minutes, or until browned. Using a slotted spoon, remove the onions to an oven-proof platter, cover, and place in the oven to keep warm.
- Place the flour in a shallow dish; place the beaten eggs in another shallow dish.
- Coat the fish evenly on both sides with the flour; coat with the egg, then coat again with the flour.
- Rewarm the oil remaining in the skillet over medium heat and sauté the fish, a few pieces at a time, for 4 to 6 minutes, until golden brown on both sides, turning halfway through the cooking. (The time may vary depending upon the thickness of the fillets.)
- Place the cooked fillets on a paper towel-lined baking sheet to drain; transfer the fish to a serving platter and top with the browned onions just before serving.