Pan Fried Fish

The classic method for pan frying fish that produces soft, tender flesh and a delicious, crispy skin.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves: Depends on initial quantity

Make sure the fish does not have any scales left on the skin or any bones in the flesh. If it has not been descaled, scrape off the scales in the opposite direction to which they point with a sturdy, serrated knife (scraping the fish inside a plastic bag helps to prevent the scales flying around the kitchen). If there are bones left in the flesh, pull them out with a pair of tweezers or electricians pliers (be sure to clean them first).
Cut the fish into portions and make a few slices into the skin (but not through the flesh) across the fish with a sharp knife.
Heat the oil and butter in a frying pan.
Season the fish with salt & pepper and, when the butter has stopped sizzling, place the fish, skin side down, into the pan.
Cook for 4 minutes, then remove the pan from the heat and turn the fish over.
Leave the fish in the pan for one more minute (the residual heat will continue to cook the fish).
Serve. Here we have served it with sautéed spinach and crushed potatoes

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