Pan Fried Fish

"Pan fried fish fillets, skin-on or skinless, anything goes, but skinless will be more difficult to handle. Make sure you dust the where-the-skin-was side with flour. If skin-on, it needs to be properly scaled as the crispy skin is the nicest bit. The secret - the skin must be absolutely dry before it hits the pan, and the pan screaming hot. No need for flour if you follow that drift, but of course nicely seasoned flour coating will add to the crispness and the flavour."

Preparation Time5 min

Cooking Time6 min