Pan Fried Fish is a thing of beauty, with its beautiful crispy golden crust and juicy flesh inside.
Its a super quick dinner because cooking fish fillets on the stove takes less than 5 minutes!
Wondering how to stop fish sticking to the pan?
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So today Imsharing my tips to nail pan fried fish perfectly, every single time.
How to cook fish fillets in a pan perfectly!
I go through each of these points in a bit more detail below.
How to cook fish on the stove perfectly every time!
Some crispy patches, some not so crispy ones.
But itnaturally releases once the surface is cooked and golden.
Pat fish dry dry fish = crispier surface.
Especially important for thawed frozen fish.
But I am a sauce person, so I never turn down a sauce even for fish!
Here are my favourite Sauces for Fish:
Lemon Butter Saucefor fish this is an absolute ripper.
The one catch with Crispy Pan Fried Fish is that it doesnt stay crispy for that long.
Once the fish cools, the surface loses crispiness.
So eat it fresh off the stove!
Tip: Its so soft and creamy, it is practically a sauce in itself.
Fresh Lemon Potato SaladorGreek Lemon Roasted Potatoes
Zucchini Fennel Ribbon Salad For something different!
Updated for housekeeping matters in March 2019, no change to recipe.
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