Pan Fried Fish is a culinary masterpiece, boasting a delectable crispy golden crust that encases the tender, succulent flesh within. The best part? It’s an incredibly swift dinner option, as cooking fish fillets on the stove requires less than 5 minutes!
Curious about the secret to preventing fish from sticking to the pan? Worry not; it’s a breeze. All you need is a heavy-based skillet (non-stick isn’t necessary), and ensure it’s heated before adding oil. However, the most crucial step is to exercise patience and refrain from moving the fish until it naturally releases from the pan! By following these simple tips, you can achieve perfectly cooked, non-sticky pan-fried fish every time.
Crispy Pan Fried Fish
Absolutely, cooking fish on the stove is indeed a fantastic way to prepare fish, especially when using top-quality fish fillets or freshly caught ones! The result is a delightful combination of a crispy and golden exterior, whether you choose to keep the skin on or not. Personally, I adore the shatteringly crispy skin, much like the one you get with Crispy Skin Salmon. The juiciness of the fish inside is equally impressive, making pan-fried fish an incredibly satisfying and quick meal option. It’s so good that one might wonder why it isn’t a nightly staple on the dinner menu.
However, to achieve that perfect pan-fried fish, a few essential tips come into play. Without them, you might end up with a disappointingly soggy fish fillet or, worse yet, lose all that golden crispy goodness to the pan. To avoid such mishaps, I’m thrilled to share my tried-and-tested tips that will help you nail pan-fried fish flawlessly, every single time. With these tricks up your sleeve, you can enjoy perfectly cooked, non-sticky, and delicious pan-fried fish at any time!
How to cook fish fillets in a pan – perfectly!
- Opt for a heavy-based skillet: While a non-stick pan isn’t necessary, make sure to use a heavy pan. Its weight and even heat distribution will help in achieving that perfect crispy crust.
- Preheat the pan before adding oil: Before adding oil to the pan, ensure that it’s thoroughly heated. This step helps create the ideal cooking surface for the fish and prevents sticking.
- Practice patience if it sticks a bit: If the fish sticks to the pan slightly, don’t be tempted to move it around. Instead, exercise patience and wait until it naturally releases from the pan. This patience will be rewarded with a beautiful crispy surface.
- Pat the fish dry before cooking: Before cooking, gently pat the fish dry with paper towels. Removing excess moisture will aid in achieving a crispy crust.
- Shake off excess flour very well: If you’re using flour to coat the fish, be sure to shake off any excess flour thoroughly. This ensures that the flour adheres evenly and prevents clumping during cooking.
By following these tips, you’ll be well on your way to mastering the art of pan-fried fish and enjoying a delectable and beautifully prepared meal!
How to cook fish on the stove – perfectly every time!
Opt for a heavy-duty skillet: It’s essential to use a sturdy skillet, and it doesn’t necessarily have to be non-stick. Thin, cheap non-stick pans can cause uneven browning of the fish due to closer and harsher contact with the stove. Instead, choose a heavy-duty skillet like a cast iron skillet or a high-quality, heavy non-stick fry pan, such as the ScanPan (shown in the video). The even and efficient heat distribution of these pans helps achieve a beautifully golden and crispy crust.
- Preheat the pan before adding oil: A clever technique to prevent fish from sticking to the pan is to heat the pan first before adding the oil. This simple step ensures that the oil is at the right temperature, avoiding common issues like sticking or overcooking the fish.
- Be patient until it naturally releases: At the start of cooking, most fish fillets tend to stick to the pan slightly. However, with patience, they will naturally release once the surface is cooked and golden. Give the fish a gentle nudge, and if it doesn’t move easily, it’s an indication that it’s not ready yet. Wait for another 15 seconds or so before trying again.
- Pat the fish dry: To achieve a crispier surface, it’s crucial to pat the fish dry before cooking. This step is particularly important when working with thawed frozen fish.
- Shake off excess flour: For a perfect crispy crust, coat the fish thoroughly in flour, but ensure to shake off any excess flour vigorously. Using too much flour can cause the crispy crust to fall off during cooking.
By following these handy tips, you’ll elevate your pan-fried fish to new heights, enjoying a perfectly cooked, evenly golden, and irresistibly crispy delight!
If you’re a fan of big, bold flavors, you must give this Cajun Blackened Fish a try! This dish features fish fillets generously seasoned with a delightful blend of Cajun spices, creating an explosion of flavors. Once seasoned, the fish is pan-fried to absolute perfection, resulting in a tantalizing dish that’s sure to leave your taste buds craving more!
Sauces for fish
With its perfectly seasoned crispy skin and succulent, juicy flesh inside, a squeeze of fresh lemon is all you need to enjoy this mouthwatering Cajun Blackened Fish. However, for sauce enthusiasts like me, there’s a selection of delightful options to accompany your fish:
- Lemon Butter Sauce for fish – A truly exceptional sauce, restaurant-worthy, with just 2 ingredients. The key is to brown the butter, adding a rich and nutty flavor.
- Creamy Dill Sauce – Traditionally associated with salmon, but equally delectable with other fish varieties.
- Cocktail Sauce, Marie Rose Sauce, or Tartare Sauce – Find the recipe in the Prawn Dipping Sauces post, ideal for enhancing the flavors of your fish.
- Lemon Cream Sauce (see recipe notes) – A luscious cream sauce with a bright lemony twist.
- Simple Lemon Butter Sauce* – Cooked with the pictured Asparagus, Peas, and Beans, as shown in the image, it is an exceptionally tasty option.
While Crispy Pan Fried Fish offers an explosion of flavors and textures, it’s essential to enjoy it immediately after cooking. Once the fish cools down, its surface tends to lose its crispiness. So, savor this delicious dish fresh off the stove for the ultimate gastronomic experience!