#LIGHTLY FRIED FISH FILLETS SKIN#
“Fry fish on the bone and with the skin left on. A trick for round fishĪ trick when you’re frying a whole round fish: Put a slice of raw potato under the tail and the thin part won’t be over-fried. Get to know your hob and your pans and fry in plenty of fat. Too high a temperature means the fish will burn and stick but if the temperature is too low, it will boil in its own liquid. Fish contains more water and often less fat than meat and therefore it can easily fail to brown at all – or it burns and sticks to the pan.
Sprinkle with salt and pepper, coat lightly with vegetable cooking spray, and saut in a hot nonstick skillet over medium-high heat 2 to 3 minutes or until fish begins to flake and is opaque throughout. Cut your favorite fillets (we used tilapia, a mild, firm fish) into 2-inch pieces. When starting to flake, the fish will break open, revealing an opaque color throughout.ĭuring these hot summer months, fish makes a fabulous topping for a main-dish salad. To check for doneness, slip a small knife under the fish, and gently lift. When done, fish will start to flake and, like a boneless chicken breast, will turn in color from translucent to opaque. In fact, many of the same cooking methods used for chicken-broiling, grilling, pan-frying, and poaching-work equally well with fish.Ī general rule is to cook fish for 7 to 10 minutes per inch of thickness (3 to 5 minutes per 1/2 inch). Bold-flavored fish, such as swordfish and tuna, are often interchangeable.įresh fish is not only healthy and delicious, it's as quick and easy to cook as a boneless chicken breast and almost as versatile. If a recipe calls for a mild-flavored fish such as cod, you can easily substitute orange roughy or snapper. Fish fillets and steaks should look moist and firm, with no discoloration or dryness around the edges. It should be stored on ice in the display counter and should be well drained. Truly fresh fish smells only faintly of the sea. Rather than shopping for a specific type of fish, see what looks the freshest. Cook in a hot, nonstick skillet over medium heat 3 to 4 minutes on each side or until fish begins to flake and is opaque throughout. Dredge fillets in cornmeal mixture coat lightly with vegetable cooking spray. Stir together 1/3 cup yellow cornmeal and 1 tablespoon paprika in a shallow dish. Light and Crispy Pan-fried Catfish : Sprinkle 4 (6-ounce) catfish fillets evenly with salt and pepper to taste (or use a spicy seasoning blend, such as Creole or Caribbean jerk).
We used catfish fillets, but any mild-flavored fish will work equally well. The natural sugars found in paprika caramelize with the yellow cornmeal, producing a beautiful brown color. Lightly coating the fillets, rather than the skillet, with vegetable cooking spray allows the oil to evenly cover the surface of the fish. Here's a great way to duplicate the light and crispy taste of fried fish without the fat.
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