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Flavor of The Month: Huli Huli Chicken! Free With $75+
Flavor of The Month: Huli Huli Chicken! Free With $75+

Test Kitchen Approved

Crispy Pan-Fried Fish & Asparagus

Crispy Pan-Fried Fish & Asparagus

Crispy Pan-Fried Fish & Asparagus

Recipe By Savory Spice Test Kitchen


4 servings

Prep Time

10 Minutes

Cooking Time

20 Minutes

Recipe By Savory Spice Test Kitchen

This is the perfect, light summer meal. Seared asparagus is tossed with one of our customer-favorite seasonings and serves as a bed for an easy pan-fried fish, made crispy with gluten-free cornmeal and slightly smoky with our favorite paprika. The same pan-fried method works great with chicken or pork cutlets and tofu, too, for a non-seafood version. Try Crispy Pan-Fried Fish & Asparagus recipe today and let us know what you think! 

Recipe Notes

Seafood-free: Replace fish fillets with thin chicken or pork cutlets.

Vegetarian/Vegan: Replace fish fillets with a block of extra-firm tofu sliced into 4 slices (about 1/2-inch thick each) and pat slices dry wtih paper towel before sprinkling with paprika and dredging in cornmeal.

Gluten-free: No substitutions needed.


For asparagus:

1 Tbsp. olive oil

1 lbs. asparagus spears

¼ cups sliced almonds

½ lemon

For fish:

2 (8 oz.) or 4 (4 oz.) mild white fish fillets (e.g. cod, rockfish, halibut)

2 Tbsp. butter, divided

2 Tbsp. olive oil, divided

1 cups cornmeal

½ lemon

2 Tbsp. chopped fresh parsley

2 Tbsp. sliced almonds

Cooked rice or grains of choice for serving (optional)

Savory Spice ingredients in this recipe

  • Capitol Hill Seasoning

    Capitol Hill Seasoning is a Savory Spice classic seasoning & longtime best-selling spice mix with our customers. This all-in-one seasoning ble...

    View full details
  • Smoked Spanish Sweet Paprika

    Our Smoked Sweet Paprika is made with sweet, Spanish red peppers dried over an oak fire to impart delicious, smoky flavor. This popular Spanish smo...

    View full details


For asparagus: Trim ends from asparagus. If spears are thick, slice in half lengthwise. Heat oil over medium-high heat in a large skillet. Add asparagus and cook until just tender, 2 to 4 min. depending on thickness. Add almonds and Capitol Hill and cook for 1 more min., stirring constantly so the nuts and seasoning don’t burn. Remove from heat and immediately transfer to a platter, scraping out all of the almonds and seasoning from the skillet. Squeeze juice from lemon half over asparagus.

For fish: If using 2 (8 oz.) fish fillets, cut them in half to yield 4 fillets. Sprinkle each fillet generously with about 1 tsp. paprika, dividing it between both sides. In same skillet used for asparagus, heat 1 Tbsp. each butter and oil over medium-high heat. Place cornmeal in a pie tin or wide bowl. Dredge both sides of each seasoned fish fillet in cornmeal. Shake off any excess cornmeal and add fillets, 2 at a time, to skillet to fry for about 2 to 4 min. per side depending on thickness of fillets. Repeat for remaining 2 fillets, adding 1 more Tbsp. each butter and oil between batches. Lay fried fish fillets on asparagus and squeeze juice from lemon half over top. Serve immediately garnished with parsley and almonds. Delicious served with cooked rice or grains of choice on the side.