How do you get your fish not to stick to the pan or break apart?!
How do you get your fish not to stick to the pan or break apart?
I find it so hard to get the perfect temperature for the first fish that goes into the pot? Do you turn the temprature to high, med or low...or do you change from high to low when you add the fish? Also, I dry the fish before putting it in, why does it fall apart? could someone give me a step by step ans. would really appreciate it..
Answers:
I had this exact problem.
1) get a non stick pan<~~~~ nothing is better!
2) Place some oil with garlic in the bottom of the pan, I warm it up on medium, then place my fish in the pan.
3) I cook it about 6 minutes on each side..Depends on how thick the fish is...what type.... The more you turn it over, the more likely it will fall apart.
The secret is a hot pan. Same goes for chicken - if the chicken sticks to the pan it's usually because it is not hot enough.
If grilling fish, leave it hot the whole time.
Also a good quality oil helps. Olive oil for Mediterranean dishes or peanut oil for Asian style.
It is very difficult for me to fry fishes too. So here's what I do,
I take the fish that I am about to fry, and place it very slowly on oil which is between high and medium heat. I try not to turn it more than once but after every 30 secs or so, I give it a nudge with a wooden spoon to make sure its not sticking at the bottom. Fish does not take long to fry so after I think its done on one side, I turn it, and try to be careful.
Also, before frying I put the fish on paper towel to make sure that there isn’t any water as thet makes the oil jump.
Also, here’s another thing I learnts from my mom. After you put the fish in the heated oil, turn the heat down to a medium or low-medium, so it gets crispy on the outside and also gets well cooked in the inside. You can also try breading the fish if you don’t want it to break. And the amount of oil is important too. The amount of oil should be half of the thickness of the fish.
Heat a little bit of oil in the pan, with a Tablespoon of butter (the butter gives the fish a nice brown color and flavor). I lightly coat the fish in flour, shaking to remove excess flour...place in the pan, and THIS IS KEY- Shake the pan back and forth gently(about 10-15 seconds) to allow the oils to get under the fish so there will be no sticking. When you flip the fish over (only need to flip once) be sure to shake the pan again so that side won't stick. You'll know when the fish is done because the fish starts flaking apart, separating from each other. I learned that trick watching the FoodNetwork channel. It seriously works!!! =)
Use a hot non stick pan
Use some oil or butter
Do not keep flipping the fish.
Let it cook on 1 side then flip and cook the other side (only 1 flip)
You will know the fish is cooked cuz it will turn an opaque white colour and be flaky yet firm.
First make sure that the pan is hot before adding the oil. Then after adding the oil, make sure that it is hot (tiny bubbles will appear) before putting in the fish. Slide, do not drop, the fish. If it helps, put some cornstarch on both sides of the fish. This will make it even crispier.
a non stick pan is key, spray when cold with non stick spray, heat over low-medium heat, cook fish for 6-8 minutes (each side) or till fish is opaque (no longer translucent)
temperature adjustment helps and i use organic Pam to keep things from sticking when i cook.
Hi! Use medium heat and heat pan, just as it starts to smoke, pour in oil. Use a wooden skewer/chopstick to check if oil is heated enough.If bubbles form around the skewer/chopstick,that means the temperature is just right.
Another tip that my mum taught me is to rub a little salt on the skin of the fish. This will prevent the skin from sticking on the pan.
Good Luck!