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Pan Frying or Sauté

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Instructions

  • Dry the outside of the 2 fish fillets using a towel. If you are using whole fish, you will need to remove bones and scales.
  • Season the fish with fresh minced herbs before pan-frying them. You can use your favorite seasonings together with salt and ground pepper to taste.
  • Bread the fish with flour to give them a crispy texture. Make the bread by mixing ¼ cup of flour and 1 tablespoon of hot paprika. When you apply that coating, the fish will brown evenly.
  • Avoid overcoating as the thick crusts will not only fall while frying but also hinder the fish from cooking evenly.
  • Preheat the pan for about 2 minutes, or until you start seeing visible heat waves. This works to prevent the flour coat from sticking to the bottom of the pan. Alternatively, you can use a nonstick pan for frying.
  • Pour 1 ½ of oil in the frying pan and heat it. Carefully, add canola or vegetable oil and tilt the pan to coat the entire bottom of the skillet.
  • Use medium heat to fry every side of the fish for 2 minutes. Use tongs to cook each side or two minutes, and the outside of the fish will become crispy. The bread will turn into a golden-brown crust.
  • Thicker fish take up to 4 minutes to cook. If your fish has skin, then you should fry the skin side first.
  • Rest the fish onto a heat-resistant plate and cover with a paper towel. Don’t exceed staying the towel over the fish for more than 1 minute, as your fish will become soggy.
  • After allowing the fish up to 2 minutes to lose heat, serve it plain or top them with garnishes.
    Minced parsley and lemon juice are good garnishes to enhance the flavour.