Frying fish can be tricky, but with the right technique and a few tips from Marcus Wareing, you can learn how to fry perfectly crispy and delicious fish every time. Whether you're cooking a whole fish or fillets, follow these pan frying fish tips for the best way to fry fish every time:
Step 1: Heat your frying pan
The first step to frying fish is to pre-heat your frying pan.
We recommend using the SteelShield Frying Pan for the best results. The stainless steel body offers unrivalled heat control and steel peaks protect your non-stick: allowing you to cook a perfectly crispy fish without fear of it sticking.
Get your pan on, get it nice and warm.
Marcus Wareing
Heat the pan over medium-high heat and add a small amount of oil to the pan. Let the oil heat up before adding the fish.
Top tip: Before cooking the fish, use paper towels to pat it dry. This will help to remove any excess moisture and ensure that the fish cooks evenly.
It's important not to overcrowd the pan when frying fish. Cook one or two fillets at a time to ensure that they cook evenly and don't release too much moisture. Overcrowding the pan can cause the temperature to drop and can result in the fish becoming soggy rather than crispy.
Step 2: Score the skin of your fish
Scoring the skin of your fish is an important step to ensure that the skin becomes crispy and doesn't curl during cooking. Use a sharp knife to make shallow cuts in the skin of the fish, being careful not to cut through to the flesh.
Scoring the skin stops it from curling when it goes into the pan.
Marcus Wareing
Step 3: Cook your fish
Place the fish skin-side down in the hot pan and let it cook for 3-4 minutes, until the skin is crispy and golden brown.
Marcus Wareing advises not to move the fish around too much while it's cooking, as this can cause it to break apart.
Just gently move your pan, don't shake it too much. Wherever that fish moves in that pan, the heat is even all over.
If the pan is getting just a little bit too hot, just lift it off the heat.
Marcus Wareing
Top tip: Do not season the fish while its cooking in the pan. Only season the flesh of the fish right before you turn it.
You can cook the fish almost all the way through on the skin side. Once you're ready to flip, season the flesh of the fish with salt and then flip it to finish cooking.
To ensure that the fish is cooked to the right temperature, use a thermometer to check the internal temperature. The ideal temperature for cooked fish is 145°F (63°C). This will ensure that the fish is cooked through and safe to eat.
Once the fish is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the fish and will ensure that it's moist and flavorful.
Serve with new potatoes and hollandaise sauce
Once the fish is cooked, remove it from the pan and serve it with some new potatoes and hollandaise sauce. This classic combination is perfect for a special dinner or a dinner party.
In summary, frying fish to perfection requires a hot pan, scoring the skin, seasoning the fish right before turning, and serving it with delicious sides. With the help of Marcus Wareing's tips, you're sure to impress your guests with perfectly crispy and delicious fish every time. Whether you're cooking for a special occasion or a weeknight dinner, these tips will help you to elevate your fried fish game.
Top tip: perfectly crispy fish starts with a good quality frying pan. Circulon's SteelShield frying pan combines the unrivalled heat control of stainless steel with the ease of non-stick. Engineered for fearless cooks.
