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Catfish steak in a frying pan

Pan-Fried Wolffish Steak

Delicious, ultra-tender fish for any table! Wolffish (often sold as ocean catfish) is a wonderfully tasty, tender fish that's perfect for pan-frying. Even so, it needs to be cooked right — and the best move is a tasty breading. Here's how to do it!

Julia M.

Recipe author

Composition / ingredients

Servings:

Wolffish steak

400

Egg

Flour

Breadcrumbs

Salt

Dried spices

Vegetable oil (for frying)

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 11 g

Fats 31 % 10 g

Carbohydrates 34 % 11 g

178 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

How do you make pan-fried wolffish steak? Take the frozen steaks out of the freezer ahead of time and let them thaw on their own.
Step 2:

Rinse the thawed steaks well, lay them on paper towels, and blot away the excess moisture. Sprinkle them lightly with lemon juice.
Step 3:

For the breading, mix the flour with salt and fish seasoning.
Step 4:

Also set out shallow dishes of breadcrumbs and beaten egg.
Step 5:

Dredge each steak first in flour, then dip it in the egg, and finally coat it in breadcrumbs.
Step 6:

Pour a little vegetable oil into a hot skillet and add the breaded steaks. Fry them for a couple of minutes over high heat, until a golden, crispy crust forms.
Step 7:

Flip them and brown the other side the same way.
Step 8:

Then lower the heat and let them cook another 5–7 minutes in the pan. Serve hot. Enjoy!

If you're not sure how to cook wolffish, I recommend pan-frying — it's both easy and very quick. Fresh, chilled fish is always best. If you have a whole fish, clean it first and cut it into serving-size steaks. Fresh-caught fish isn't available where I live, so I make do with frozen. You can also cook this fish in an egg batter. For more aromatic results, marinate it before frying in any suitable marinade based on mustard, soy sauce, or lemon juice. Beyond frying, you can bake the fish in the oven with vegetables like potatoes, tomatoes, broccoli, bell peppers, corn, and more. Breaded wolffish steak comes out with a delicious, crisp crust and a tender, juicy middle. Serve it on its own or with a side like mashed potatoes. It's best eaten fresh — straight from the pan, so to speak.
The right pan matters — a poorly chosen skillet can ruin even the best recipe. For tips on picking the perfect pan for different dishes, see here.
Every oil is only good up to a certain temperature — its smoke point, past which it starts to burn and forms harmful compounds. For how to gauge frying temperature and pick the best oil for the job (and which to avoid), see here.
Keep in mind that properly thawing your ingredients has a big effect on the quality and flavor of the finished dish. For how to avoid mistakes and pick the best method, read the article on thawing.