Fillets such as sole will often be very thin at one end. Fold this end under so fish is of an even thickness. When pan-frying thin fillets, use medium-high heat. This will give the...
Fillets such as sole will often be very thin at one end. Fold this end under so fish is of an even thickness. When pan-frying thin fillets, use medium-high heat. This will give the fish a golden finish while keeping the flesh moist.
If fish needs to be turned during cooking, try to limit it to just once. As it cooks, the fish will become more fragile and will tend to fall apart.
When done, the fish should feel firm and look opaque when pierced with a small paring knife, but it should still be moist. If you lift a side of a small fillet or steak with a spatula and it begins to flake, it is ready to be taken off the heat. For larger pieces, an instant-read thermometer can be inserted into the thickest part and will read 140 degrees when cooked through. If the fish is cooked right, the skin will slip off easily.
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Use needle-nose pliers or tweezers to pull out tiny bones before serving.
Sources: “The Great American Seafood Cookbook” by Susan Herrmann Loomis; “Pike Place Public Market Seafood Cookbook” by Braiden Rex-Johnson; “Fish & Shellfish” by James Peterson