Connect with H&H

How To Panfry Fish

How To Panfry Fish - House & Home

Simple steps from food writer Abi Fawcett.

Best fish to use: Thick piece pollack fillet, skin on, scaled, about 8 oz., farmed cod fillet, salmon fillet, haddock fillet, hake fillet.

Step 1: Put the fish on a board, season and drizzle over a little oil.

Step 2: Heat a nonstick frying pan over medium heat. Put the fish in the pan, skin side down and fry for about 2-3 minutes, or until the fillets are opaque at the edges.

Step 3: Gently turn the fish over and fry for a further 1-2 minutes, or until firm to touch.

Step 4: Serve the pan-fried fish with a squeeze of lemon.

Tip: Your fish will fall apart if overcooked and the skin will burn if cooked on too high a temperature.

See more recipes from Abi Fawcett.

Reprinted with permission from Abi Fawcett's Seafood Basics (2012 Firefly Books).


Abi Fawcett


Deirdre Rooney

Comment Guidelines

We welcome your feedback on H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Flag as inappropriate.” Thank you.