How to Fry Whole Fish - Whole Easy Simple Seabass

How to Fry Whole Fish - Whole Easy Simple Sea bass - There's nothing like pan-fried fish – slightly crusty outside and perfectly flaky inside, it's a mouth-watering meal. Whether picking them up from the market or cooking up your very own catch, learning how to fry fish is a great skill for any cook. The toughest thing about frying fish is timing so you don’t overcook this delicate, delectable food. Fish fries up fast, so having all of the food you’re serving with it ready in advance is a smart move. With so many kinds of fish available, what makes the best fish to fry? That honor goes to the lean fish of the river and sea: trout, striped bass, snapper, tilapia, perch, Dover sole and cod. Generally, if the flesh is white, that’s a good indicator that it makes a good fish for the pan. Well, in order to keep the fish from burning, you’ll need a good coating of oil or butter in the pan. These types of lean fish benefit from those extra fats, but oilier fish such as salmon, tuna or Chilean sea bass can get pretty greasy and unappealing when pan-fried. Those fish are better on the grill or in the broiler. Heat the pan until the oil slides around easily in the pan. You can also splatter a few drops of water in the pan -- if the water sizzles and pops, it’s ready for your fish. Place the fish flesh side down in the pan. You want to cook the “presentation” side of the fish first. For most fillets, this generally means you want to show the diner the non-skin side. Of course, a lot of fillets in today’s market come with the skin off, in which case it wouldn’t matter which side you cook first. Once your fish is in the pan, slide a spatula gently underneath it to prevent it from sticking. Cook the fish for three to four minutes on one side and then gently flip it over. Fish generally cooks at about 10 minutes per inch of thickness, but most whitefish fillets won’t be quite this thick. Use a wide spatula and turn it carefully to prevent breaking the fish. Cook for another three to four minutes or until the flesh turns pearly white and flakes easily with a fork.
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