Pan-fried fish

Pan-fried fish

By
From
A la Grecque
Serves
1
Photographer
Mark Roper

Pan-frying is a suitable method for cooking most fish, but remember that the cooking time and temperature will depend on the size and thickness of the fillet. King George whiting fillets, for instance, will cook much more quickly than blue eye.

Ingredients

Quantity Ingredient
1 x 240g fish fillet
salt
2 tablespoons corn or olive oil
freshly ground black pepper

Method

  1. Season the fish lightly with salt. Heat the oil in a heavy-based frying pan until just smoking. Carefully place the fish in the pan, skin side down – the oil will sizzle. Fry on a high heat for 1–2 minutes so the skin crisps and colours golden brown. Lower the heat to medium–high and fry for 4 minutes. Turn the fish carefully and fry for a further 4–5 minutes. You only need to turn the fish once. Don’t fiddle with it or you won’t achieve a crisp, golden crust. To see if the fish is cooked, insert the point of a sharp knife into the thickest part of the fish; the flesh should be white and not translucent. Season to taste and serve piping hot from the pan.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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