pan-fried fish
Seared catch, stovetop
Pan-fried fish is fish cooked in a shallow layer of hot fat or oil in a skillet or frying pan, typically until the exterior becomes golden and crispy while the interior remains moist.
The method differs from deep-frying, which submerges the fish entirely, and from sautéing, which uses less fat and higher heat.
Pan-frying works well with fillets, whole small fish, or fish that has been breaded or battered.
The pan-fried fish came out perfectly crispy.
- searedBurned on the surface
- crispyBrittle and snapping
- crispy skinBrowned, crunchy outer layer
- goldenBright yellow, or precious
- skilletShallow pan for frying
cast iron · fillet · butter · olive oil · oil · sizzling · flaky · tender · lemon · lemon wedge · skin · trout · sole · bass · fresh catch · spatula · crust · browned
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