Tips for pan fish frying?
 

Cast iron or stainless? Butter or oil? High heat or medium? Bread crumbs mixed with egg or a dry spice mixture? Covered pan or leave open?

Cast iron, and DON'T overcook.

Plus a light dusting of cracked pepper. Butter is better.

Everything except the pan depends on the fish. I wouldn’t cook tuna the same as flounder.

I have a big cast iron skillet I use on an outdoor burner for this job.

I don't even eat fish, but this is correct.

Truth time. When I cook fresh fish I wrap it in aluminium foil, add a little pepper, squeeze in half a lemon, then a quick bake in the oven.

clever play

Acid on aluminum on food - good recipe for dementia central…

I like cast iron, oil or butter @ 350F, prep and seasoning completely depends on the catch of the day.

Inflatables is always the answer.:)

Here's my go-to for most pan seared fish.

Pat the fish dry, then dust it a bit of flour. Follow that with salt, pepper, and a bit of tarragon and/or thyme. After that I'll put the fish, skin side down, in my cast iron pan that's hot enough so the avocado oil is shimmering. I don't use butter because it burns at higher temps.

Leave the fish alone until it's cooked 75 to 80%, then flip and finish cooking on the flesh side. (If the filet is thick, I'll sear the sides for about 30 seconds just for presentation.) Remove the fish, spritz with lemon juice.

Next I reduce the temperature of the pan so I can make a quick sauce. Start by cooking some flour in a knob of butter making a roux. Add tarragon, capers, lemon juice, then stir in vermouth, scraping the fond off the bottom of the pan. After it thicken a touch, pour over fish. (You can strain the sauce for presentation if desired.)

This is an easy recipe that's very customizable. For example, sometimes I'll use a bit of half & half in the sauce.

PS, I see what you did there OP ;)

http://forums.pelicanparts.com/uploa...1740528657.jpg

Ha, that's what it could have been. Plus drinking water from the garden hose as a kid.

Tuna goes like this. And it is pretty darn amazing.

Pat fish dry.

Salt and coarse black pepper. Use more than you think you need. Pat into the fish.

I like a pre-heated (medium high) stainless skillet with 1/2 butter / 1/2 olive oil in the pan.

Cook for 2-3 minutes per side. 2 for thin steaks - say 3/4 inch. 3 minutes for 1 inch thick or so.

Pull from heat and serve immediately.


Report back if this isn't fantastic and I will refund your money.

Any bar or restaurant in Wisconsin on a Friday night...

Get an oil drum and beat in the top.
Cut some openings around the bottom and build a big fire.
Pour some oil and get it sizzling.
Beer batter the filets.
Corn Tortillas, shredded cabbage and salsa
Baja fish tacos

I've always wrapped in foil with butter, salt and pepper.
I'm lazy I guess.

I beg your pardon? I hardly know you.

When I cook fish, whether it’s tuna, salmon, or snail darter, I always pull out the Bass-O-Matic..

Cast iron, and a technique from Julia Child, both oil and butter - oil first.

Were's Vash? We need Vash to weigh in on this one!

Yeah, I did a double take, and then got it.