Pan fried fish

[Gruney]

To flour or not to flour. I'm trying very hard to perfect pan fried fish fillets - some recipes say to dust with seasoned four - some leave it naked. I'm wondering if it's a question of whether the fillet is skinned or not? I'm provoked to ask because last night a lovely skinned cod loin disintegrated when I got the fish slice underneath it - yet again.

[Earthmaiden]

It's so easy for this to happen!

I think keeping skin on, patting dry and lightly flouring and not overcooking all help. Plus a well oiled pan and not too hot. I give the flesh side a quick blast first then turn it for longer cooking on the skin side (I think you're supposed to do it the other way round but prefer the firm skin to support it when I lift it out). A lot of people are horrified by skin - best to remove it at the end of cooking if your diners are like that.

Also, a long fish slice so that it is all supported when you lift it from the pan. https://www.hartsofstur.com/sabatier-pr ... bfk20.html

[Stokey Sue]

I basically agree with Earthmaiden. I don’t normally flour but I think that’s more laziness than principle, and I’m mainly cooking thin skin on fillets eg bream or bass and I prefer the texture of the skin without. It is much easier to cook with skin on

Anthony Worrall Thompson always says cook the “presentation side” (which will be on top on the plate) first, as EM says too, so you are cooking it before there are scrappy bits on the bottom of the pan and it stays smooth

I also agree gentle heat and don’t overcook, fish like meat will go on cooking a bit while resting - the time taken to plate with veg and trimmings is enough for fish

[WWordsworth]

My lovely grandmother, who was a fishmonger, always reckoned that beautiful fresh fish should be dipped in flour and fried in butter.

And served with brown bread and butter

[Suffs]

i agree with your grandmother WW.

I might not flour halibut (if I could afford it nowadays) but otherwise I flour. I also don’t fry white fish fillets if they’ve been skinned. I bake them ‘en papillotte’ or steam them … they are far too fragile to fry.

[Gruney]

Thanks everyone.

[Lokelani]

I've found the only thing that works for me is patience and not turning it until it is ready to release. I test an edge very tentatively to see if any of it is still stuck and leave it longer if it is.

I tried flour, more oil, a better non stick pan, but now I don't bother with any of that. I just put it in any old pan really hot at first with a tiny bit of oil and turn it down to medium after a bit. I rarely have even skinless cod or haddock come apart any more.

I suppose I try to buy thicker pieces of fish and don't mind if it overcooks slightly. I probably would still have problems with something thin like plaice.

[mona91]

To flour or not to flour. I'm trying very hard to perfect pan fried fish fillets - some recipes say to dust with seasoned four - some leave it naked. I'm wondering if it's a question of whether the fillet is skinned or not? I'm provoked to ask because last night a lovely skinned cod loin disintegrated when I got the fish slice underneath it - yet again.

Ah, the age-old flour debate! I'm with you on the quest for perfect pan-fried fish fillets. In my experience, dusting with seasoned flour can help create a crispy crust, especially for delicate fish like cod. But, you're right, it might depend on whether the fillet is skinned or not.

For skinned fillets, the flour can help the fish hold its shape and prevent it from breaking apart. However, if the fillet is too delicate, the flour can also make it more prone to disintegration.

For your lovely skinned cod loin, you might try a lighter coating, like a dusting of cornstarch or panko breadcrumbs, to help it hold together. Alternatively, you could try cooking it at a slightly lower heat or using a non-stick pan to reduce the risk of breaking.

[Gruney]

Thank you mona. It doesn't help when the videos you watch, sail through without a hitch.