Description
Transform your kitchen into an authentic Italian trattoria with this time-tested fried branzino recipe that combines traditional techniques with modern precision.
This classic pan-fried branzino recipe delivers golden-crispy skin and tender, flaky flesh in just 20 minutes. The preparation method honors traditional Italian cooking while incorporating chef-tested techniques for consistent results.
Ingredients
Scale
- 2 whole branzino, scaled and gutted
- 2 tablespoons extra virgin olive oil
- 4–5 sprigs fresh thyme
- 2 garlic cloves, crushed
- 1 lemon, sliced
- Salt and freshly ground pepper
- For the marinade:
- Cumin
- Coriander
- Turmeric
- Smoked paprika
Instructions
- First, scale and rinse the branzino thoroughly. Pat dry with paper towels.
- Score the fish by making three diagonal cuts on each side, about 3 inches apart.
- Create a marinade paste by combining cumin, coriander, turmeric, smoked paprika, garlic, oil, and lemon juice.
- Following the scoring, brush the marinade inside the cavity and over the skin.
- Heat oil in a cast-iron pan to 350°F. Test temperature by inserting a wooden spoon handle – it should bubble gently.
- Cook for 5 minutes on each side until the surface becomes crisp and brown.
Notes
– Ensure the oil is hot but not smoking when adding the fish
– Turn the fish using two spatulas to maintain the crispy crust
– Check doneness by separating the skin near the backbone – the flesh should be opaque
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Frying
- Cuisine: Italian