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  • James Knight-Pacheco

5 TIPS FOR PAN FRYING FISH


Hello everyone,


So one of the questions I am often asked is, how do you pan fry fish ?


The truth is, it is quite simple, as long as you follow some basic principles, this is what I am going to give you today.

One of my pet hates, is people feel that whenever they are actually pan frying anything, they feel that they must aggressively shake the pan because all TV chefs do it.

The blame goes to all TV chefs, - yes that's right, even though I am a chef, the celebrity gang are the ones who have given the public the misconception of this. - THANKS A LOT! :)


Anyway, rant over, let's get on with the recipe and the method.


Wether you are pan frying fish with skin on or off, make sure to have a non-stick pan, however if you don't happen to have a non-stick pan, you can place a square cut pice of baking paper, this basically does the same thing - tip 1 done.


Next tip, contrary to popular belief, do not use olive oil, as it has a strong flavour and one heated to above 120 degrees C, it begins to burn.

Whereas if you use something like neutral oil - vegetable or corn, they are designed to have a much higher flashpoint, this is what us chefs use.


Tip 3 - once the fish is cooked, add a couple of drops of fresh lemon juice, you will be surprised what a big difference this can make, be careful to not go crazy and use a whole lemon, when I say a couple of drops, it is literally a couple of drops.


Tip 4 - if the fish has a skin, make sure the fish has been scaled, lightly scored with a sharp knife, this will allow the fish cook evenly. If the fish has no skin, you can season plain flour, place the fish in the flour, then fry, this will the fish a lovely light coating.


Tip 5 - most of the cooking is done on one side of the fish, so essentially 3 quarters of the fish is cooked on one side, once the fish is golden brown, this is the time to turn it over, add aromatics, butter, olive oil, then leave to rest - very important !


Recipe


INGREDIENT

SEABASS FILLET-180G

CORN OIL - 20G

SEA SALT TO TASTE

BUTTER-UNSALTED 40G

OIL-EXTRA VIRGIN 10ML

ROSEMARY-FRESH-1 SPRIG

THYME - 1 SPRIG

GARLIC- FRESH 1 SLICE

LEMOM JUICE-FRESH- TO DEGLAZE


METHOD

Place a non-stick pan on a medium heat, add the corn oil and allow to heat up.

Season the fish on both sides with salt.

Once the oil is hot, place the Seabass skin side down onto the pan, and do not shake the pan!

Leave to fry and crispen up gently.

Once the fillet is 3 quarters cooked, add in the butter, then the olive oil, flip the fish over-place in the aromatics and lemon juice-take off the heat-let the fish rest in the pan for a couple of minutes-serve!


This is the best way and most effective way, so go ahead and have a go, let me know the results.


See you next time.

JKP








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