Method

– Fillet / Prepare your fish for the plate.

– Pour flour onto a dinner plate.

– Roll your fillets in the flour, covering the entire area of each fillet. Place on another plate or tray, waiting to go into the pan.

– Prepare your sides, drinks etc.

– Get your pan ready for frying by pouring a few tablespoons of vegetable oil into it, preferably one with a fairly high smoke point that works well with high heat cooking. These oils include safflower, sunflower and grapeseed oil (although if you only have canola or olive oil, they will work also, they may smoke a bit though). Pour in enough oil or butter so that the pan is completely coated, but not so much that the fish floats in it.

– Heat the pan until the oil slides around easily in the pan. You can also splatter a few drops of water in the pan — if the water sizzles and pops, it’s ready for your fish.

– Cook the “presentation” side of the fish first. For most fillets, this generally means you want to show the diner the non-skin side. If no skin, it does’nt matter which side you cook first. Once your fish is in the pan, slide a spatula gently underneath it to prevent it from sticking.

– Cook the fish for three to four minutes on one side and then gently flip it over. Use a wide spatula and turn it carefully to prevent breaking the fish. Cook for another three to four minutes or until the flesh turns pearly white and flakes easily with a fork.

– Carefully lift the fish out of the pan with the spatula. Plate and serve it immediately with your sides. All there is to it!