You probably know how to panfry a fish fillet, but have you perfected the craft? Here are 6 steps that should be part of any fish fillet recipe.
1. Pat dry before cooking – you don’t want excess liquid in your pan when cooking your filet. Lightly pat the fish with a paper towel after you’ve defrosted.
2. Season! – this is an obvious step that many of us neglect. It’s all about what, how much and when. Season both sides of your fillet before placing it in the pan.
3. Skin-side down – if you’re cooking a fillet with skin on, you want to place the skin-side down first to create that perfectly crispy layer.
4. Heat – You want to heat your pan before adding the oil. You also want to make sure your pan is hot enough before adding the fish – start off right and set yourself up for delicious success.
5. Use a heavy pan – it’s not so much about the nonstick, but rather the weight of your pan. A heavy pan heats your fish more evenly and gently.
6. Don’t move the fillet – if your fish is sticking to the bottom of the pan as you place it down, don’t move it. Let the heat do the work and release the fillet naturally.
