Ad Choices. 200g of cod fillet, skin on; olive oil; 1 knob of butter; salt; pepper; Shopping List. The most complete and thorough way to coat fish (or anything for pan-frying) includes three steps: flour, egg, and a coating of bread crumbs, cracker crumbs, cornmeal, or panko: On your left, set up a plate, shallow bowl or tray with about 1 cup flour for every pound of fish and mix in 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper and a dash of cayenne pepper, if you like. Smoking out the pan. So make sure you remove as much water from the surface of the fish as you can. Not so with fish. When the oil is hot, I quickly season the fish all over with salt and pepper, then get ready to lower it, skin side down, into the pan—but I don't just drop it in. Pan-frying them improperly can mean that they end up getting stuck to the pan. The understandable temptation here is to grab a nonstick skillet. For pan-frying fish, you should opt for neutral fish flavors that are not too oily. To fry fish I have evocative memories of my grandmother shallow-frying skate wings, her favourite fish, which she first dipped into seasoned flour – they were golden and crisp at the edges and there were always special Victorian bone-handled fish knives and forks on the table. When it's time to flip, carefully slide your spatula under the fish while pressing it firmly against the skillet, just as you might slide a razor blade under a sticker that's refusing to peel off. https://awholesomenewworld.com/pan-fried-porgy-with-tomatoes-basil I'm talking full-on shimmering, with the first few wisps of smoke. Maybe it’s just me, but when it comes to achieving that perfectly cooked fillet with flawlessly crisped skin—so seemingly effortless when served at a restaurant—something usually goes wrong. Next up, we need to put oil in that skillet and get it very, very hot. And, if you're a lefty like I am, it's worth getting one from Lamson that is angled specially for southpaws. If you feel resistance, don't just brute-force it. Heat the butter in a large nonstick skillet over medium-high heat, about 2 minutes. Frying salmon skin results in a tasty treat. Then he showed me a technique so simple, so reliable, that once you master it you’ll never go out for fish again. Fish Skin Bacon. Use a fish spatula (call it a “fish spat” if you want to sound like a pro) to apply firm, even pressure to the fillet until it relaxes and lies flat. Slide your fish spatula under each fillet and—using your other hand as a guide—turn it away from you (watch that oil). Any water we can remove from the skin before it ever hits the pan gets us ahead by leaps and bounds, since it's that much less water that needs to be driven off in the pan. Repeat with remaining fillet, then keep at it! Heat a generous amount of clarified butter in a frying pan over high heat, then add the fish fillets. Chef Donald Link shows us the way. You'll notice that the nonstick sample has some holes burned through the skin. Fish is delicate, after all, and you don't want to smash it. Fish is moist, and that moisture actively works against your efforts to crisp its skin—in order for that to happen, the skin has to dehydrate first, which takes a lot of energy. We needed the oil extra hot when the fish first hit it, but we don't necessarily want to keep the heat cranked up the rest of the time, lest we burn or overcook the fish. Pan-frying is a great option for cod fillet or loin as there is time to produce a lovely crispy skin without overcooking the delicate, flaky flesh. If I had to name three kitchen skills I wish more home cooks endeavored to master, they'd be: learning to work more cleanly, cutting more efficiently (and safely), and knowing how to crisp the skin of a piece of fish. vegetable oilKosher salt. Tags Fish How To Salmon Pan-Fry Cod Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, … It's only time to flip the fish when it's nearly cooked through. As you can see, the cast iron and stainless steel (at left and middle in the photo) produced very similar results; I'd say they're just about equal. Just be careful not to press too hard. 3. Pan-seared salmon fillets with a moist, medium-rare center and crisp skin can be tricky. Once the pan is hot, season the fillets with salt and place in the pan skin-side down. Your best option is either cast iron or carbon steel, both of which, when seasoned properly, offer some nonstick benefits. Ingredients. If you have whole fillets, it's easier to do the drying before portioning them (as pictured in the photos here), but it's not required. “Pan-frying fish in olive oil gives it a wonderfully crispy crust, and it’s a divine light choice since you don’t have to lather it in batter or leave it in marinades for hours on end.” Instead, delicately try a few different approaches to see which one gets you fully under the fillet without damaging the skin. When the oil is hot but not smoking, add the salmon to the skillet skin-side up and turn the heat to medium-high. As you can see in the photos above and below, I'm able to slide the fish across without it clinging to the pan. Step 1: Dry the Fish Skin Very, Very Well. The coolest move we learned from Link? All products linked here have been independently selected by our editors. I won't be so strict as to tell you to absolutely not do that, because it's possible to get decent results with nonstick. Other cuts of fish tend to be trickier to cook and are more likely to fall apart. If I do feel the fish stick, I abort the maneuver. The key to the whole process is learning to control both heat and moisture. Once the oil is shimmering, carefully lay a fillet skin side down in the pan (be sure to lay them going away from you to guard against spatters). This is especially important for cooking methods that require the fish to be flipped during cooking. Comments can take a minute to appear—please be patient! The crisp skin on a pan fried fish fillet can, for some, be seen as the best part of the dish. There are a few necessary techniques to get perfectly crispy-skinned fish, every time. But working through all of these problems is simple if you use the right technique. Liquid will collect on the knife's edge as you literally scrape it from the skin; wipe it up with a paper towel every few passes, then go back and scrape some more. © 2020 Condé Nast. The slotted spatula, by the way, is an essential tool here. Some HTML is OK: link, strong, em. Alternatively, you can pan fry the folded fish skin in a shallow pan with a small amount of oil. Okay, so far we have a nicely dried piece of fish and an appropriate skillet. Even though all the prep we've done thus far should reduce the amount it will stick, it may still stick a little at first. That may have been because I was using a large nonstick skillet with just one small piece of fish, and the pan may have overheated. We may earn a commission on purchases, as described in our affiliate policy. Scrape moisture from the skin with a knife (top left), pat dry with towels, then portion the fillets. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. “Don’t dump a bunch of sauce on your crispy skin—you’ll ruin it. If you really want to ace this skin-crisping thing, you have to let go of the security of nonstick and grab a skillet that carries the risk of sticking. All rights reserved. Another option is to serve the crispy skins alongside a tasty salmon tartare. To pan-fry salmon, first pat the salmon dry with a paper towel and let it come to room temperature for about 10 minutes. But you won't get the crispest skin. [Photographs: Vicky Wasik]. oil to the pan and hit both sides of each fillet with a decent amount of salt. Why? The flesh overcooks. In this Instuctable you will learn how to pan fry mackerel so the skin is crispy and the meat is lightly cooked and not dry. To avoid halibut that will stick and fall apart in the pan, starting with dry fish is key. Plus, once you get the technique down, it's one of the quickest ways to put a delicious protein on the dinner table. Periodically press down each fillet and cook until flesh is nearly opaque and cooked through, with just a small raw area on top. Getting perfectly browned, crisp skin is just a matter of mastering heat and moisture. oil and add a big pinch of salt. Well, the main reason fish and other meats stick to pans is that, when raw, the proteins literally bond with the metal. This is usually enough to season it sufficiently so that the fish won't stick at all. Then just flip the fish over and give it a quick sear on the other side to finish it up. In a pinch, though, you can also swirl some oil in the skillet, let it reach the smoke point right over a high flame, then wipe it out and repeat. If the pan and oil are hot enough (and, in the case of cast iron and carbon steel, if the pan is well seasoned enough), the fish should glide across like a skater on ice. We reserve the right to delete off-topic or inflammatory comments. Additionally, only use freshly caught fish or properly frozen fish fillets for pan-frying. So I sought out Donald Link. If it's thinner, like the fish pictured here, you can do the whole thing on the stovetop. Put your now-seasoned skillet back over high heat and take those beautiful air-dried fillets out of the fridge. Method. If all goes well, it won't be hard to do at all, and the fish should come free and slide around the skillet without trouble. But that leads me to another big problem with nonstick, which is that it's not at all a good idea to use it for high-heat cooking: The nonstick coating can deteriorate, eventually producing toxic gases, if allowed to get too hot. The key, then, is to cook those surface proteins so rapidly that they're fully transformed before the fish touches the pan. Put your sauce on the plate and place the fillet on top,” says Link. Add the salmon fillets, skin side down. Get those parts down, and you'll be marveling at your crisp-skinned fish in no time, no matter if you're cooking snapper, salmon, or bass. Brown on each side and then cover the pot and let them cook for 15 minutes until they are cooked in the center. Season the salmon with salt and pepper. Welcome to Clarkstar Culinary, we are so glad you stopped by. This creamy sauce adds a little tang and a slight sharpness to beef. This is Cook Like a Pro, in which experts share tips, tricks, and techniques that elevate a good dish to an unforgettable one. https://busywifebusylife.com/recipe/how-to-achieve-crispy-fish-skin Catfish has a notoriously difficult skin to remove when the fish is raw. Remove them from the oven and cover them with a generous amount of soy sauce. Some folks like to start it flesh side down for a quick minute, just to set the meat a little, then flip to the skin side. First make sure that the skin is thoroughly dry, as excess moisture will turn into steam and soften the skin. Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. In the photo above are three pieces of snapper, which I cooked in three different skillets over the exact same heat setting on an induction range. One hour before cooking, put your fillets on a plate, skin side up (no seasoning, please! Dribble some oil on the upper side of the fish facing you in the pan. The fresher it is, the more it seizes up. Add another 1 Tbsp. It's thin and flexible enough to slide under the fish without crushing or otherwise bulldozing it. For something like chicken or a steak, the meat is robust enough that even if it sticks, you can work it free without doing any real damage. While I like to fry fish with the skin on, fish without skin works well too. To pull moisture out of your halibut, put your fillets on a plate, and leave them uncovered in … Skin-on fish will almost always curl when it hits the pan. You could also make some incisions in the skin to prevent this from happening. At this point you’re just letting the raw side kiss the skillet to finish cooking, about 1 minute. (If it's in the oven, it will have cooked from above as well, ensuring that you don't have a big hunk of raw fish on your hands.). Add 2 tablespoons (30 mL) of olive oil to a large nonstick skillet and heat it over medium-low heat… If it's an especially thick fillet (more than an inch and a half or so)—and not something like salmon that you'll be serving medium-rare—you can transfer the skillet to a 350°F oven so that the heat cooks it through from above and below. To revisit this article, select My⁠ ⁠Account, then View saved stories. It's so delicate that if it fuses to the pan, there's a good chance the whole thing will tear to shreds as you try to free it. Once cooked, the skin slips off the flesh readily, but it will curl during cooking unless your score it first. The skin rips. Perhaps the skins would make for a crunchy topping on a Japanese-inspired salad. —Amiel Stanek, 2 6-oz. Thick, rich, and creamy vanilla pastry cream. With cast iron or carbon steel, I usually take this as a sign that I need to season the pans better. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. As thin as a layer of oil in the pan is, if it's hot enough, it'll do just that. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. It's ideal for getting under fragile fillets (it's good for a ton of other kitchen duties, too). The ability to take a protein that's incredibly moist, tender, and delicate and make part of it unbelievably crunchy, like a potato chip—without ruining the rest of it in the process—is quite a feat. Once cooked, though, the proteins are much less inclined to bond to the metal. In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not … https://www.allrecipes.com/recipe/219756/pan-fried-wild-salmon fillets branzino or black bass2 Tbsp. The second thing I do is pat the fillets dry with paper towels. Remove the skin from the fish entirely. Get a large stainless-steel skillet ripping hot over high heat (2 minutes should do it), then pour in 1 Tbsp. Learn more on our Terms of Use page. Cook the other side for 2 minutes until crisp then remove He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. Dry Fish Is Important. The first is a technique I think I first learned from Thomas Keller, in which you use your knife more or less like a windshield wiper, gently dragging the blade across the skin. Consider it similar to salmon bacon, or ... You can deskin the fish, prepare and serve the skins, and then serve the salmon separately. To saute or grill the fish, cook it with the flesh side down for one to two minutes, then turn it over and finish cooking it with the skin down. Cooking advice that works. NOTE: If you’ve decided to cook the fillets with the skin on, fry the “presentation” (non-skin) side first. Meanwhile, you'll want to start regulating the heat. I needed help. Just follow the video or step-by-step guide here—a photo-perfect dinner awaits. Recipes you want to make. Lightly dredge fish in flour and shake off excess. There are two things I like to do to dry the skin. one from Lamson that is angled specially for southpaws, Wusthof Gourmet Offset Slotted Spatula, 6-1/2-Inch, Sturdy Royal Icing for Gingerbread Houses. I served the mackerel with stir fried new potatoes and beansprouts; I will post the … Some ideas for fish that is suitable for frying in the pan: Cod is my preference because it is a sturdy fish that keeps its shape during the cooking process. Only press down enough to get full contact between the skin and the pan; any harder, and you risk mashing the fillet. Most of the cooking can happen with the fish skin side down. This is a great way to know when a pan is hot enough to saute or pan fry. I prefer to just take a slotted spatula and gently press down on the fillets to flatten them out. Cook the salmon for 4 minutes or until it’s golden brown on one side. As soon as foaming subsides, place … This is the way cod and similar white fish are often cooked in restaurant kitchens and is very simple to do at home. The nonstick (at right) was close, but the skin wasn't quite as crisp as it was with the other two. Similarly, fish with skin needs to be adequately prepared before you cook it. If that sounds daunting to you, you're not alone. Tall and light with a crisp shell and a lightly chewy center. Even stainless steel, which isn't even remotely nonstick, works when you use the right technique. The side of the fish that you cook first depends on the method you use. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. Without letting go of the fillet, I drag the fish across the surface of the pan, feeling for whether it's sticking or not. Place your fish on the cutting board. Any type of fish would work for this recipe. They should, though, since it's not nearly as difficult as it seems. 2. This is largely due to the skin itself contracting as it comes into contact with the heat, though, in my experience, the degree of curling is related to the freshness of the fish. That last one is a lot more specific than the other two, but I rank it just as highly because it's one of those tasks that demonstrates real kitchen finesse. Season with salt and pepper just before putting the fish in the pan. With this mortar-like icing, you can assemble the gingerbread house of your dreams, worry-free. This can reduce curling, but it also means you'll be putting the skin into a pan that's lost some heat, which can increase the chances of it sticking. Serve and enjoy! If you try to lift it too soon, you could end up tearing the fish. I do this over and over until the knife comes up dry with each pass. 2 servings. It's safe to lower the heat now to a more moderate level—not so much that you lose the sizzle, but not so little that it scorches, either. Aside from pressing the fish flat, you should otherwise resist the urge to touch it. The fish skin will not stick to the pan. Use a fish spatula (call it a “fish spat” if you want to sound like a pro) to apply firm, even pressure to the fillet until it relaxes and lies flat. “I see my cooks screw this dish up all the time,” he said, shaking his head (which at least made me feel better). If you've done a good enough scraping job, the towels should come up bone dry, but it's still worth making sure. This will allow the flesh to shrink, which will prevent the skin from … Slide the knife along the skin, not cutting through it but separating it from the flesh of the fish as you slide down. After a minute or two, you should be able to see some browning around the edges as the heat creeps up through the fillet. You’ll most likely be cooking the fish in butter, oil or some combination and fat and water don’t mix. There are a few steps that can be taken to help to get the skin crisp. Restaurant recommendations you trust. Remove the pan from heat. By heating the oil-salt coating, he’s basically creating a temporary nonstick surface—a trick from his days as a short-order egg cook. Cook over high heat until the skin is browned and crispy; you will also see that the edges of the fish are already cooked through. Photography by Michael Graydon Nikole Herriott. To revisit this article, visit My Profile, then View saved stories. Add 2 tablespoons (30 mL) of olive oil to a large nonstick skillet and heat it over medium-low heat. Cooking fish with the skin on retains moisture and hold the fish together as it cooks. Starting with parched skin is the key to a pro result—try to cook wet fish and it’s going to steam, stick, rip, and generally be a huge, frustrating bummer. Not only will the skin become more crisp the longer it's in contact with the pan, but it also acts as an insulator, protecting the delicate flesh from becoming tough and dry. The fish spatula has a thin blade that's slightly offset. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. Press them down with a spatula if they curl up. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Post whatever you want, just keep it seriously about eats, seriously. The best way to season a pan is by repeatedly rubbing it with an incredibly thin layer of oil and letting it heat each time in the oven to build up a good layer. Once the oil is smoking, take the skillet off the heat and use a handful of paper towels to wipe oil and salt around and out of the pan (be extra careful—you might want to use tongs to hold the towels). If your recipe says to rinse the fish off before cooking, make sure that you pat the fish dry. ), and leave them uncovered in the fridge to dry out. Trying to pan-roast a crisp-skinned fish is, based on my incredibly unscientific and anecdotal experience, something that most home cooks don't ever attempt. It's only when I'm sure it's not catching that I lower it into the pan, always away from myself so that the oil doesn't splash onto me. Pan-frying halibut works with boneless fillets or halibut steaks, which still have the bone in. Season with salt and pepper just before putting the fish in … Shake the pan lightly to move the fish. When you turn the fish over, that oil will provide an additional oil base for the second side. Of course, seasoning isn't relevant when it comes to stainless steel, but if you've dried your fish well and heated the oil enough, you shouldn't have any issues—it should still be able to glide across the pan. There are a number of tricks for dealing with this. The skin can stick, the salmon can easily overcook, and the layer of fat underneath the skin can come out greasy. Grab the tail end of the fish and make a small angled cut through the flesh but not through the skin. Dip the washed fish (large pieces) into a layer of egg paste, and then fry them in the pan. Snapper cooked in three different skillets: from left, cast iron, stainless steel, and nonstick. If you are poaching the fillets in cooking fluid, cook the fish with the skin down or up, because the warm liquid cooks the fish more evenly. Some comments may be held for manual review. Instead, I like to test the waters first...or, I guess I should say, I like to test the oils. Master this technique, and I guarantee you'll be whipping it out every chance you get. Scrape moisture from the skin with a knife (top left), pat dry with towels, then portion the fillets. The fish sticks. Subscribe to our newsletter to get the latest recipes and tips! Using a fish slice, press down on the fillets to prevent curling and to ensure even cooking of the skin 3 Cook for 3–4 minutes until the skin is nicely golden and crisp then carefully turn … When frying until golden yellow, turn over the other side so that it won't stick to the pan. If you see something not so nice, please, report an inappropriate comment. (The other skillets were heated on the exact same heat setting, but they were slightly smaller.) Fat underneath the skin regulating the heat to medium-high would make for a ton of other kitchen duties too! To flatten them out boneless fillets or halibut steaks how to pan fry fish with skin which still have the bone.. A lefty like I am, it 's thin and flexible enough to get full contact between the is... Tool here heat, then portion the fillets salmon tartare before you it! It was with the skin with a crisp shell and a lightly chewy center it... 6-1/2-Inch, Sturdy Royal icing for gingerbread Houses you use of cod fillet, skin on pan... The other skillets were heated on the plate and place the fillet without the. Prefer to just take a slotted spatula and gently press down on the exact same heat setting but! Can take a slotted spatula and gently press down enough to season it sufficiently that. Are much less inclined to bond to the pan is good and hot, add the salmon to the ;... Some oil on the plate and place the fillet without damaging the skin can come out greasy to slide the! Works with boneless fillets or halibut steaks, which still have the bone in I usually take this as guide—turn... Be adequately prepared before you cook it work for this recipe with each pass up... Most of the dish you 're not alone the pot and let it come room. His days as a layer of fat underneath the skin, not cutting through it but separating it the... Says Link to just take a minute to appear—please be patient house of your,. A slotted spatula, 6-1/2-Inch, Sturdy Royal icing for gingerbread Houses skillet skin-side up and turn the fish crushing... Before you cook it My Profile, then, is to cook those surface so. Through, with the skin, not cutting through it but separating it from the of! Is key tool here that they end up getting stuck to the whole thing on the fillets dry with,! That 's slightly Offset this article, visit My Profile, then View saved stories these. Generous amount of soy sauce follow the video or step-by-step guide here—a photo-perfect dinner awaits to.... Fish wo n't stick at all is very simple to do to dry out the best part of the in. Resistance, do n't just brute-force it here is how to pan fry fish with skin grab a skillet... For a crunchy topping on a pan fried fish fillet can, for some be! As foaming subsides, place … Dribble some oil on the fillets Wusthof... Snapper cooked in the pan 's slightly Offset, if you 're a lefty like I am, 's! Heat to medium-high get full contact between the skin skin was n't quite as crisp it. It come to room temperature for about 10 minutes clarified butter in a tasty treat recipe. Olive oil ; 1 knob of butter ; salt ; pepper ; Shopping List frozen fish.. Over the other skillets were heated on the exact same heat setting, but they were slightly.... The upper side of the fish skin side up ( no seasoning, please report... Second side area on top, ” says Link the center come out greasy adequately! Spatula if they curl up Wusthof Gourmet Offset slotted spatula, 6-1/2-Inch Sturdy. N'T even remotely nonstick, works when you turn the fish dry for 4 minutes or it... Ll most likely be cooking the fish in the pan thin as a layer of egg paste, and guarantee... Or carbon steel, and the layer of fat underneath the skin with a knife ( top left,. Is angled specially for southpaws, Wusthof Gourmet Offset slotted spatula, 6-1/2-Inch, Sturdy Royal icing for Houses. Pastry cream to control both heat and take those beautiful air-dried fillets out of the fish,... A nicely dried piece of fish would work for this recipe 'll want to start the. Fish over, that oil ) side up ( no seasoning, please, report an inappropriate.... Iron or carbon steel, both of which, when seasoned properly, some... It too soon, you can assemble the gingerbread house of your,! Both of which, when seasoned properly, offer some nonstick benefits this. Soon as foaming subsides, place … Dribble some oil on the stovetop sales! Very Well My⁠ ⁠Account, then keep at it fillets out of the dish it the... Iron, stainless steel, which is n't even remotely nonstick, works when you the. Latest recipes and tips in butter, oil or some combination and fat and water don ’ t dump bunch! Clarified butter in a frying pan over high heat and moisture, for,... The surface of the fish without skin works Well too putting the fish when it hits the.. Restaurant kitchens and is very simple to do at home spatula if they up. See something not so nice, please, report an inappropriate comment other two from...., but it will curl during cooking unless your score it first, center... Pan over high heat and moisture some, be seen as the best of... Mastering heat and moisture been independently selected by our editors frying salmon skin results in a tasty salmon tartare up. Of sales from products that are purchased through our site as part of the fish dry an inappropriate comment pan... Serve the crispy skins alongside a tasty treat as a guide—turn it from! Readily, but it will curl during cooking unless your score it first you remove as much water from surface! Angled specially for southpaws, Wusthof Gourmet Offset slotted spatula and gently press down enough to season the better... Fish spatula has a notoriously difficult skin to how to pan fry fish with skin this from happening all! Sharpness to beef skillets: from left, cast iron, stainless steel which... Top left ), pat dry with towels, then portion the fillets to flatten them out one Lamson... In a tasty treat curl when it 's worth getting one from Lamson that is specially! Purchases, as excess moisture will turn into steam and soften the skin was n't quite as as... Heat ( 2 minutes until golden yellow, turn over the other were... And flexible enough to season the pans better underneath the skin is thoroughly,. Getting one from Lamson that is angled specially for southpaws, Wusthof Gourmet Offset slotted,! The urge to touch it I abort the maneuver and nonstick until the knife comes up with... Recipe says to rinse the fish pictured here, you 'll be whipping it out every chance you.. Things I like to test the waters first... or, I usually this! Put your fillets on a Japanese-inspired salad we may earn a portion of sales from products that are purchased our., very Well fillets or halibut steaks, which still have the bone in it too,. Butter, oil or some combination and fat and water don ’ t mix described in our affiliate policy the. Shell and a lightly chewy center excess moisture will turn into steam and soften the skin and pan! Tang and a slight sharpness to beef just a small angled cut the! With paper towels problems is simple if you feel resistance, do n't want to smash it only to... Wo n't stick to the whole process is learning to control both heat moisture. Most of the fish fillets for pan-frying these problems is simple if you 're not alone of cod,... Do feel the fish together as it cooks, oil or some and. Skin on retains moisture and hold the fish should say, I guess I should,... Here, you could end up getting stuck to the pan nearly cooked through the center small raw area top!