RECIPE: Sauteed or pan-fried fish

Pan-fried fish

One of the simplest and most rewarding ways to prepare fish is to pan-fry a skin-on fillet. The method yields browned, crispy skin on the outside and flaky, moist meat inside, all in a matter of minutes. That is, if you do it properly. Here are a few ways to help make sure you do:

METHOD
1. Scale if necessary, and clean,

2. A large fish or several small pan fish: tilapia or Nile perch, brook trout etc.
3. Cut the large fish into steaks or darned before rolling them or the smaller fish in:
4. Seasoned flour or cornmeal or bound breading.
5. Melt in a skillet to the depth of 1/8 inch:

6. Clarified butter combined with cooking oil.

When the fat is hot, place the fish in the pan and reduce the heat slightly and cook until done, from 3 to 5 minutes depending on the thicknesses of the fish.
It is best served with fresh vegetables or steamed rice.