How to pan-fry fish - FOX 35 News Orlando

How to pan-fry fish

Updated:
© Andrew Ingalls / Bonnier © Andrew Ingalls / Bonnier
  • Past stories from SaveurMore>>

  • Fridge raid

    Fridge raid

    Raiding the fridge for leftovers is a late night tradition.
    Raiding the fridge for leftovers is a late night tradition.
  • Juicy Fruit: Mexico's prickly pear cactus fruits

    Juicy Fruit: Mexico's prickly pear cactus fruits

    In late summer in Mexico, prickly pear cactus fruits, or tunas, are everywhere—a refreshing snack eaten out of hand and a popular ingredient in candies, drinks, jams, and more.
    In late summer in Mexico, prickly pear cactus fruits, or tunas, are everywhere—a refreshing snack eaten out of hand and a popular ingredient in candies, drinks, jams, and more.
  • Bad weather? Make a stovetop smoker

    Bad weather? Make a stovetop smoker

    The rich flavors of smoked meat are closer than you think: all you need is a pot, foil, and a steamer insert to make a stovetop smoker.
    The rich flavors of smoked meat are closer than you think: all you need is a pot, foil, and a steamer insert to make a stovetop smoker.

By




One of the simplest and most rewarding ways to prepare fish is to pan-fry a skin-on fillet. The method yields browned, crispy skin on the outside and flaky, moist meat inside, all in a matter of minutes. That is, if you do it properly. Here are a few ways to help make sure you do:


1. Choose the right fish for frying — red snapper, salmon, and sea bass are preferred by restaurant chefs because of their thin, quick-cooking, flavorful skin; avoid tough-skinned species such as tuna and swordfish.


2. Make sure to dry fillets completely using paper towels before cooking.


3. Slice a few shallow incisions along the edges if the skin is particularly thin, which will help prevent curling.


4. Season fillets with salt and pepper just before you cook them — if you salt too early, the salt will draw moisture out of the flesh, making the skin soggy and leaving you with a tough, dry fillet.


5. Use a pan that distributes heat evenly — cast-iron, stainless-steel, and heavy nonstick models work best—and bring it up to temperature, over medium-high heat, before adding a thin slick of oil.


6. Add the fillets to the pan skin side down. If using a cast-iron or stainless-steel pan, the skin may stick at first, as proteins bond with the metal surface, but as the fillet cooks and its proteins set, it will release on its own.


7. Gently agitate the pan to help keep the skin from burning as it crisps
. After a few minutes, turn the fish over so that the flesh side is in contact with the pan, to finish cooking through, about 1 minute. Serve with lemon wedges or one of our favorite French sauces, such as tomato-coriander broth, beurre blanc, or ravigoté.

 


© 2014 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

35 Skyline Drive
Lake Mary, FL 32746

Phone: (407) 644-3535
News Tips: (866) 55-FOX35

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices