This is the right way to pan fry fish without breaking it

Pan frying fish is a quick, delicious way to prepare seafood, but it can be tricky to keep the fillets intact. The secret lies in careful preparation and cooking technique to achieve a crispy crust and juicy inside without breaking the delicate flesh.

Using firm fish varieties that hold together well during cooking is crucial. Examples include kingfish (surmai), pomfret, rohu, katla, tilapia, catfish, cod, or haddock. Avoid overly delicate or thin fish like sole or hilsa for pan frying, as they tend to break apart easily. Cut the fish into even-sized fillets or steaks about 1 to 1.5 inches thick for even cooking and sturdiness.

Moisture is the enemy of crispy, intact fish. Pat the fish dry thoroughly with paper towels before cooking. For frozen fish, make sure it is fully thawed and dried. Leaving fish uncovered in the fridge for 20-30 minutes can also help air-dry excess moisture. Salt the fish just before cooking to avoid drawing out excess water and making it slippery.

Contrary to popular belief, the pan does not have to be non-stick, but it must be heavy and thick-bottomed, such as a cast iron skillet or a good heavy non-stick pan. Heat the pan first without oil until it is hot but not smoking. Then add oil and swirl the pan to coat evenly. A hot pan and oil ensure the fish starts sizzling immediately, which helps form a crust and prevents sticking.

Lightly dusting the fish with flour, semolina, or a seasoned flour mixture gives a protective layer that crisps up beautifully and helps prevent sticking. Press the coating firmly on the fish but shake off any excess to avoid burning or falling off during cooking. Use enough oil to coat the pan evenly, typically vegetable or canola oil works well.