International recipe: crisp-coated fish

Total Time
30 min
15 min
15 min
This easy 30-minute fish-and-potatoes dish hails from the WW Australia site. When cooking fish on the stovetop, you can use nonstick, cast-iron, or stainless steel. Nonstick makes the cooking process super easy since you don’t have to worry as much about the fish sticking to the pan, but with a cast-iron or stainless steel skillets, the fish will get a bit crispier, and as long as you use enough oil, the fish won’t stick and fall apart. Heat the oil in the pan—you know it’s hot enough when water droplets sizzle in the pan. Let the fish cook undisturbed in the pan until it’s time to flip. It’s ready when the fish flakes when tested with a fork.


Uncooked potato(es)

1 pound(s), baby, peeled and halved

Cajun seasoning

1 Tbsp

All-purpose flour

2 Tbsp

Uncooked whitefish fillet(s)

1½ pound(s), four 6-ounce pieces

Olive oil

1 tsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


½ medium, cut into four wedges


  1. Place potatoes in a pan of boiling water. Cook until potatoes are tender, about 12 to 15 minutes.
  2. Meanwhile, combine Cajun seasoning and flour. Coat fish with flour and shake off any excess.
  3. Heat oil in a large pan. Add fish to pan and cook until browned on both sides and tender, flipping once. Season fish to taste with salt and pepper and serve with potatoes and lemon wedges. Yields 1 fish fillet and about 1/4 pound of potatoes per serving.