How to pan-fry fish
Pan-fried fish is a delicious way to enjoy your catch. It's also a simple dish you can prepare in just a few minutes. The key to cooking pan-fried fish is to use the correct oil and cook it at the right temperature. Here are five tips for getting it right every time.
Prepare fish for pan frying.
You can pan-fry your fish in a nonstick pan. You will want to remove the fish from the refrigerator and allow it to come to room temperature before frying.
Remove the skin of your salmon if you're using wild salmon or other types of skinless filets that are more common. If there's not much fat on your filet, you can trim some excess fat around it with a sharp knife before cooking. Cut into pieces about an inch (2.5 cm) thick so they sear nicely in a hot skillet without overcooking inside before being browned on both sides (this is especially important for thinner cuts like flounder). Turn over carefully once each side has been seared until cooked through (about 8 minutes total).
Pan fry fish over low heat.
-Use a frying pan with a lid.
-Add a little oil to the pan and turn on your stove to low heat.
-Put fish fillets skin side down, and cook for about 4-5 minutes on each side (depending on thickness), and depending on how you want it cooked.
-Remove from pan and serve.
Pan fry fish over high heat.
When pan-frying fish, the goal is to get it to cook quickly and evenly, so the first thing you'll want to do is preheat your pan over high heat. Once your pan is hot, add enough oil (or butter) for a thin layer on the bottom of your pan. If you're using a non-stick skillet, be sure not to use too much oil or butter because it can seep through and ruin your nonstick coating.
Once your oil/butter has melted in and spread out across the bottom of the pan, turn off all other burners but one at medium heat (you may also leave this burner on low). Place fish skin side down in heated skillet; cook until golden brown—about 2 minutes per side if using 1/2 (about 1.25cm) inch thick pieces of fish or 3 minutes per side if using 1 inch (2.5 cm) thick pieces—then transfer cooked fillets onto a plate lined with a paper towel while continuing with cooking remaining fillets one at a time in the same manner.
Handle fish properly once cooked.
If you want to keep your fish warm, transfer it to a plate and place it in a warm oven. If you are not serving the fish immediately after preparing it, remove it from the skillet or pan and set it aside on a plate or baking sheet. Use two forks to gently turn the fillets over while they’re still hot—this way, they won’t fall apart when handled later. Do not overcook your fillets; otherwise, they will become tough and dry with no flavor whatsoever.
If excess oil is leftover in your skillet (or if you need more room for another round of cooking), use a paper towel dipped in vegetable oil to absorb the grease left behind by frying your fillet. To avoid over-flouring your fish before cooking: first dust lightly with flour; then dip into beaten egg whites (or just plain), adding more fresh flour if needed until evenly covered; finally, dredge through seasoned breadcrumbs (or panko crumbs) until well coated on all sides before placing into pan or skillet with hot oil.
Try these tips to pan-fry your fish to perfection.
-Preheat the pan.
-Pat the fish dry with paper towels, then season with salt and pepper.
-Place the fish in a hot pan lightly coated in oil (we recommend olive oil). Press down on each piece to ensure it's flat against the pan's surface and not curled up. Cook for about 2 minutes on each side until it turns golden brown, or longer if you're cooking thicker pieces or plan to serve them cold. The exact time will vary depending on your stovetop temperature, so keep an eye on it while cooking.
-Use tongs to remove when done: When your fish is ready to flip over onto its other side, use a spatula or two forks (one in each hand) instead of a flimsy spatula, so you don't break off any pieces of meat from underneath those delicate scales. Once flipped over onto their second side, gently press down again before removing them from the heat source once more--this will help ensure even cooking throughout each piece without burning any areas too much.
Conclusion
We hope this guide has given you the confidence to try pan-frying any fish. It’s a fun way to cook and makes for a delicious meal.
