When pan frying fish do you have to turn it over or will it cook all the way through it you leave it flat?!
What's the best way to pan fry fish?
Answers: Last night I pan fried a couple of pieces of tilapia. I marinated it, seasoned it, and put a little olive oil in the skillet and then let them brown a little on one side. I thought about putting a lid on top of it to let the steam cook the fish, but I just turned it every so often. It turned out just fine, but one of the pieces broke in half because as it got doner it became more delicate. I have also wanted to pan fry catfish but feel that it would do the same thing.
What's the best way to pan fry fish?
Yes, when frying you need to turn the pieces over at least once. When the fish flakes easily with a fork, it is done.
Here are several ways to cook fish:
http://www.cooks.com/rec/search?q=fryed+...
You must turn it but only the once.
You can let the fish cook all the way thru from the bottom without turning it, and using a lid will help that process. This is particularly effective with salmon where you want a nice crispy and caramelized bottom crust and a tender barely cooked top. But in general, when pan frying fish you should only turn it once. Perhaps you are turning it more often because the heat is set too high?
Spray some "Pam" in the bottom of a non-stick pan. Fry medium to medium high heat about 5 minutes on each side--dont over cook. While its cooking squeeze a lemon on it, then some pepper on both sides. Turn only once.
you just have to turn it once you dont have to keep turning it.
Before you add fish to pan, heat the oil till its hot.
Do whatever you do to the fish, marninade, season ect.
Coat the fish lightly with flour, this will stop it sticking to the pan.
After a few minutes carefully turn it over with a large fish slice, it should only be turned over once during cooking so timing is everything.
This stops it falling apart!!!
Hope this helps!!
REMEMBER- TURN IT ONCE!!
Pan fried fish is an awesome way of cooking fish, add a little olive oil to your pan, heat till nearly smoking and place the skin side down in the pan first, then season the non cooked side with sea salt and ground pepper, add a little nob of butter, this will add flavour to your fish fillet, after about 5 mins carefully flip your fish fillet over and cook for a further 5 mins, leaning the pan to one side so that the juices pool and spoon this over your fish fillet, this is called foaming, a french way of crisping, and adding flavour and colour to your fish, carefully remove your fish, will be cooked but still should be firm.
Good luck