Crispy Fish Pasta (Print Version)

Golden crispy fish meets al dente pasta with bright lemon, garlic, and fresh herbs for a satisfying Mediterranean meal.

# What You'll Need:

→ Fish

01 - 1.1 lb firm white fish fillets (cod, haddock, or 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

→ Finishing Touches

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

# Cooking Steps:

01 - Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
02 - Pat fish fillets dry and season with salt and pepper. 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 bite-sized pieces.
04 - Reduce heat to medium. Add butter and garlic, sautéing 1 minute until fragrant. Stir in lemon zest and chili flakes.
05 - Add drained pasta to skillet, tossing to coat. Pour in lemon juice, reserved pasta water as needed, and extra virgin olive oil. Mix in parsley and chives.
06 - Gently fold flaked fish into pasta. Toss lightly to combine and warm through without breaking up fish.
07 - Serve immediately with extra herbs, black pepper, and lemon wedges.

# Expert Advice:

01 -
  • The crispy fish stays perfectly flaky while the pasta soaks up all those buttery, lemony juices in the most wonderful way
  • Its ready in under 40 minutes but tastes like something from a tiny restaurant overlooking the water
  • The balance of rich, tart, and herbal notes means every bite feels exciting and complete
02 -
  • Patting the fish completely dry before flouring it is the difference between a crispy, golden crust and a soggy, pale coating that sticks to the pan
  • Reserving that pasta water is non-negotiable because the starch in it helps the lemon and butter emulsify into a sauce that actually coats the pasta instead of pooling at the bottom
  • Do not overwork the fish when folding it in at the end, those big, visible flakes are what make each bite feel special
03 -
  • Room temperature fish cooks more evenly and will not seize up when it hits the hot pan, so take it out of the fridge 20 minutes before you start cooking
  • Use a microplane or fine grater for the lemon zest because the fluffy, fine shreds incorporate better into the sauce than thick strips
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