How To Panfry Fish

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).

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