This golden, flaky, Lemon Pepper Fish packs a punch of flavor that your whole family will love! This is a delicious dinner packed with plenty of zest and spice that pairs well with so many sides. Serve with potatoes, rice, orzo, or salad, to make a complete, healthy dinner.
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Dredged in the seasonings and then fried in coconut oil, this Lemon Pepper Fish is a great tasting, healthier alternative to other fish dishes of the fried variety. This recipe calls for haddock but you could use other options such as cod if you prefer. What you cannot do without, however, is the ever-important blend of zesty lemon and sharp black pepper.
You’ll be surprised how simple it is to make Lemon Pepper Fish. If you are intimidated by cooking with oil, you can easily bake the haddock fillets after dredging them. Either way, you’ll have a great savory taste that will have everyone coming back for third helpings. If need be, do not be afraid to make a large batch, this holds well in the freezer, and can even be stored in the fridge up to five days after making.
Ingredients to Make Lemon Pepper Fish:
- haddock fillets
- lemon pepper seasoning
- coconut oil
How to Make Lemon Pepper Fish:
In a large skillet, heat coconut oil on medium heat. While heating, mix together the flour and lemon pepper in a shallow dish. Dredge each fish in the mixture until completely covered.
Once the coconut oil is melted and hot, add 2-3 fish (depending on how many will fit in your pan) and cook for 3-4 minutes. Slowly turn the fish over with tongs, careful not to splash hot oil, and cook for another 3-4 minutes. Be sure the internal temperature reaches 145 degrees F, then transfer to a serving dish. Garnish with lemon wedges and serve hot.
Notes & Tips
- Store in an airtight container in the refrigerator for up to five days. You can reheat in a covered baking dish in the oven at 350 for 20 minutes.
- Freeze leftovers in an airtight freezer ziplock bag for up to two months. Thaw in the refrigerator a day before then follow the reheating instructions above.
- I used fresh, boneless skin on haddock but you can use bone in or skinless if preferred. You can also use frozen, just be sure to thaw before cooking.
- You can use more or less lemon pepper seasoning depending on how seasoned you prefer it. You can also squeeze fresh lemon over top before serving for more lemon flavor without the pepper.
- You can try frying in different oils, however coconut oil is a healthier option than most and you cannot taste coconut at all.
Absolutely! I’ve made this recipe with flounder, tilapia and cod!
Nope! After dredging the fish in the flour mixture you can throw it on a sheet pan and bake it at 375 for 20 minutes instead!
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Lemon Pepper FishPrint Recipe
- 1 ½ cups coconut oil
- 1 cup flour
- ½ cup lemon pepper seasoning
- 32 ounces haddock
- In a large skillet, heat coconut oil on medium heat.
- While heating, mix together the flour and lemon pepper in a shallow dish. Dredge each fish in the mixture until completely covered.
- Once the coconut oil is melted and hot add 2-3 fish (depending on how many will fit in your pan) and cook for 3-4 minutes. Slowly turn the fish over with tongs, careful not to splash hot oil, and cook for another 3-4 minutes.
- Be sure the internal temperature reaches 145 degrees F, then transfer to a serving dish. Garnish with lemon wedges and serve hot.
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