Crispy Fish Pasta (Printable Version)

Golden pan-fried fish flakes combined with al dente pasta, bright lemon, and fresh herbs in a Mediterranean-inspired dish.

# 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

# How-To Steps:

01 - Cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
02 - Pat fish fillets completely dry. Season with salt and pepper, then dredge lightly in flour, shaking off any 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. Melt butter and sauté garlic until fragrant, about 1 minute. Add 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 in flaked fish, tossing lightly to warm through without breaking pieces. Serve garnished with additional herbs, black pepper, and lemon wedges.

# Tips for Success:

01 -
  • The contrast between the crispy golden fish flakes and silky pasta strands creates a textural experience that frozen fish sticks could never deliver.
  • Its that rare weeknight recipe that feels special enough for guests but doesnt require you to spend half the day in the kitchen or break the bank.
02 -
  • The skillet needs to be genuinely hot before the fish goes in—I learned after several disappointing attempts that the sizzle when the fish hits the pan is your indicator of success or failure.
  • Overcooking pasta is the silent recipe-killer here—its better to drain it a touch earlier than you think because it continues cooking when tossed with the hot sauce ingredients.
03 -
  • If you make this with freshly caught fish (as I was lucky enough to do on a coastal vacation), reduce the cooking time by about a minute per side—truly fresh fish cooks faster and needs gentler handling.
  • The pasta water should taste unpleasantly salty when raw, but that saltiness balances perfectly once its concentrated in the final sauce—under-salting the water is the most common mistake that leads to bland pasta dishes.
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