Pan frying
This method consists in coating a fillet or steak with flour and
frying in a mixture of butter and oil.
• For best results, pat fish dry to remove excess moisture.
• If the fillet or steak is more than 5 centimetres (2 inches) thick, we recommend thinning it out a little to ensure even cooking.
• Coat with flour and season.
• Heat a mixture of oil and butter in a frying pan.
• Drop fish into the pan.
• Cook to golden on one side, then turn over to cook the other side.
• In general, 4 to 5 minutes are sufficient.
• For best results, pat fish dry to remove excess moisture.
• If the fillet or steak is more than 5 centimetres (2 inches) thick, we recommend thinning it out a little to ensure even cooking.
• Coat with flour and season.
• Heat a mixture of oil and butter in a frying pan.
• Drop fish into the pan.
• Cook to golden on one side, then turn over to cook the other side.
• In general, 4 to 5 minutes are sufficient.