Cody Casey
Pan-searing is a great way to cook fish, yielding a crispy, golden exterior and a tender, juicy interior. It is a simple and straightforward method that requires minimal equipment and can be used to cook a variety of fish species, from salmon and tuna to catfish, snapper, and seabass. The key to successful pan-searing is controlling the heat and moisture, ensuring the fish doesn't stick to the pan, and cooking it to the desired doneness. Additionally, the fish can be seasoned or marinated to enhance its flavour.
| Characteristics | Values |
|---|---|
| Common Names | Bream, Sunfish, Blue Bream, Sun Perch, Blue Sunfish, Sunperch, Coppernose, Copperbelly, Bluegills, Crappie, Redear Sunfish, Redbreast Sunfish, White Bass, Yellow Bass, Rock Bass, Warmouths, Longears, Spotted Sunfish, Green Sunfish |
| Size | Small enough to fit in a pan |
| Weight | A few ounces to a few pounds |
| Tools | Sharp knife (fillet knife, electric fillet knife, and/or plain blade), cutting board, fillet board |
| Filleting Steps | 1. Place the fish belly-side towards you with the head on the left 2. Cut behind the pectoral fin straight down to the backbone 3. Angle the cut towards the top of the head 4. Run the knife along one side of the backbone 5. Push the knife through the flesh near the vent, behind the rib bones 6. Cut the fillet free at the tail 7. Cut the flesh away from the rib cage 8. Remove the first boneless fillet by cutting through the skin of the stomach area 9. Turn the fish over and repeat the process for the other side of the fish 10. Slide the knife between the skin and meat to remove the skin |
| Storage | Immerse the prepared fish in water and freeze in zip-seal plastic freezer bags or vacuum-seal them to avoid freezer burn and preserve freshness |
| Parasites | Small black mites that look like grains of pepper in the fillet, destroyed by cooking |
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What You'll Learn
Choosing the right fish
Firstly, it is best to avoid fish with lots of bones, such as shad, or very small fish like sardines. Fish with thin fillets, like sole, are also not ideal as they can easily overcook. Instead, opt for fish with slightly thicker fillets, such as salmon, tuna, catfish, snapper, mahi-mahi, lingcod, seabass, or perch. These fish tend to have tasty skin that, when cooked right, crisps up nicely.
If you're looking for a fish that can take on a breading and high frying temperatures, Alaskan cod is a great choice. It's a popular option for fish and chips due to its ability to withstand the heat without drying out. Tilapia is another mild-tasting, versatile option that pairs well with various seasonings and batters.
For a more sustainable approach, consider local fish options. Depending on your region, you may find panfish like walleye, perch, whitefish, bluegill, or crappie at your local grocery store. These fish are not only delicious but also a great way to support local fisheries.
Finally, when choosing a fish for pan-searing, consider the cooking method. If you're using a deep fryer, fatty fish like salmon or Chilean sea bass work well. For pan-searing, opt for skinless, tender fillets or steaks of white fish like halibut, cod, striped bass, or swordfish.
With the right fish and the proper technique, you'll be well on your way to creating a delicious, crispy pan-seared dish.
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Preparing the fish
Firstly, select the right type of fish. While most fish varieties can be used for pan-searing, it is important to avoid fish with lots of bones, like shad, very small fish like sardines, or very thin fillets like sole or small walleye. Fish with thick or rubbery skin, such as triggerfish, sturgeon, or swordfish, may also be less suitable as they can be challenging to crisp. Instead, opt for fish like bass, perch, salmon, flounder, snapper, or rock cod, which have skin that crisps nicely.
Next, decide whether to cook your fish with or without the skin. Most fish can be eaten with the skin on, but it is a matter of personal preference. If you choose to cook with the skin on, you will need to pay extra attention to preparing the skin to ensure a crisp texture. Use a sharp knife to trim any undesired skin from the fish. Then, take a butter knife and gently scrape down the skin of the fish fillet to remove any excess moisture. This step is crucial, as moisture on the skin can hinder your efforts to achieve a crisp texture.
Once you have prepared the skin, it is time to season the fish. Sprinkle both sides of the fish fillet with salt and pepper, or your desired seasonings. If you prefer a more complex flavour profile, you can also choose to marinate the fish. However, it is important to note that fish should not be marinated for longer than 15 minutes, as the acidity of the marinade can break down the delicate structure of the fish.
After seasoning, it is time to bread the fish. This step is optional but can help prevent the fish from sticking to the pan and ensure even cooking. Start by dipping the fish fillet into a plate of all-purpose flour that has been seasoned with salt and pepper. Ensure the presentation side, which is usually the side that used to have the skin on, faces down during this step. Next, dip the fish into a bowl of well-beaten egg, ensuring an even layer of coating. Finally, coat the fish with a thick layer of panko-style breadcrumbs. If there are any bare spots, you can repeat the process to ensure a thorough coating.
With the fish prepared, you are now ready to begin cooking. Gather your cast iron or steel pan and heat it over high heat until it is very hot. While the pan is heating, add olive oil or another preferred cooking oil, and heat it until it shimmers or starts to smoke. If the oil begins to smoke, remove the pan from the heat temporarily. Place the fish fillets into the hot oil, with the skin side down if applicable. If your fish does not have skin, place it down on the side that used to have the skin on.
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Preparing the pan
To prepare the pan for pan-searing fish, you will need a cast iron or steel pan, or a heavy skillet. Do not use a non-stick pan, as these cannot be used over high heat.
Before you begin cooking, take your fish out of the refrigerator 20 minutes before you plan to cook it and sprinkle both sides with salt. If the fish is very thick, like swordfish, leave it out for 30 minutes.
When you are ready to cook, place your chosen pan over high heat. While the pan is heating up, use a butter knife to gently scrape down the skin of the fish fillet to remove any excess moisture. Be careful not to press too hard, as fish is delicate and can easily be smashed. If your fish does not have skin, you can skip this step.
Next, pat the fish fillet dry with a paper towel. Season the fish generously with salt and pepper, or your desired seasonings, on both sides. You can also choose to marinate the fish for up to 15 minutes, but no longer, as the acidity of the marinade will break down the fish.
Once the pan is hot, add oil and let it heat until it is shimmering. It is important to ensure that the oil is hot enough, as this will help to prevent the fish from sticking to the pan. If the oil starts to smoke, take the pan off the heat until it stops.
At this point, your pan is prepared and ready for the fish to be added.
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Cooking the fish
First, take your fish out of the fridge 20 minutes before cooking and sprinkle a little salt on both sides. If the fish is thick, like swordfish, leave it out for 30 minutes. If you want to marinate the fish, do so for no longer than 15 minutes.
When you are ready to start cooking, heat a cast iron or steel pan over high heat until it is very hot. Do not use a non-stick pan, as these cannot be used over high heat. While the pan is heating up, use a butter knife to scrape down the skin of the fish fillet to remove any excess moisture. If there is no skin, skip this step. Then, pat the whole fish fillet dry with a paper towel.
Next, pour oil into the centre of the hot pan and swirl to coat the pan, letting it get hot. If the oil starts to smoke, take the pan off the heat until it stops. If you are using a stainless steel pan, make sure the oil is hot enough for the fish to glide across the pan. If it is not, this is a sign that the pan needs to be seasoned better.
Place the fish fillets in the pan, skin side down. If there is no skin on the fish, lay it down on the side the skin used to be on. The moment the fillets hit the pan, jiggle it so the fish doesn’t stick. Turn the heat down to medium-high for a thin fillet, or medium for a thick fillet. You want it to sound like sizzling bacon.
Using a bacon press or a metal spatula, press down on each fillet for 30 to 60 seconds. Fish tends to arc when it’s seared, and you want the skin side to brown evenly. Don’t touch the fish. Let it cook undisturbed for at least a minute, and possibly as many as 7 to 10 minutes, depending on the type and thickness of your fish. The thicker the fillet, the longer the cooking time, and the lower the heat.
For thick cuts of fish, look at the side of the fish where it meets the pan. When the fish has a solid ring of browned goodness around the sides, turn it. A good test is to shake the pan – if the fillet moves, you can flip it. Use a metal spatula to do this. Be prepared to scrape the skin off the bottom, as it may be stuck. If you have done this properly, it will not be stuck entirely, but a few spots might be. This is a critical step. It is vital that if the fish is really stuck to the pan, you let it keep cooking. Be patient – it will release when the sear is perfect. Once you have the fish dislodged, turn it with the help of your free hand, stabilising the fillet on the uncooked side.
If your fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling. Lower the heat to medium and let the fish sizzle until it is golden and caramelised around the edges, which should take about 2 to 3 minutes.
Now, carefully flip the fillets and add butter and thyme to the pan. Tilt the pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until the fish is golden all over and cooked through, which should take 45 to 90 seconds more, depending on the thickness of your fish.
Finally, serve immediately with chopped parsley and lemon wedges.
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Serving the fish
The cooking time for pan-seared fish is very short, so the smell shouldn't be overpowering. The fish is ready to be served immediately after cooking. You can serve it with chopped parsley and lemon wedges.
A good pairing for fish fillets is a glass of good, dry white wine. Chablis is a beautiful, delicious choice, with wines that lean toward steely and firm rather than opulent. Other white Burgundies, such as less expensive bottles from the Mâconnais, and firmer, less flamboyant Chardonnays from the West Coast, will also work well. Good Italian whites like Fianos from Campania or Carricantes from Mount Etna in Sicily are also good options, as are Sancerres and other Loire Sauvignon Blancs.
If you have any leftover seared fish, you can store it for up to three days in an airtight container in the fridge. Reheat it in the microwave in 30-second increments until warmed through.
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Frequently asked questions
Pan-searing works well with most fish species, including salmon, tuna, catfish, snapper, mahi-mahi, lingcod, and seabass. However, fish with lots of bones, like shad, very small fish like sardines, or thin fillets like sole, are not ideal for this cooking method.
Take the fish out 20 minutes before cooking and sprinkle both sides with salt. If the fish is thick, like swordfish, let it rest for 30 minutes. Use a butter knife to scrape down the skin and remove moisture, then pat the fish dry with a paper towel.
It is recommended to use a cast-iron or steel pan for pan-searing fish. Non-stick pans are not suitable for high heat cooking.
To prevent sticking, bread the fish with a standard flour-egg-breadcrumb coating on one side. This insulates the fish and prevents it from drying out or becoming tough. Additionally, ensure that your pan is hot enough before adding the fish, and use a thin layer of oil to prevent sticking.
For fish fillets, cook the skin side first for about 2 to 3 minutes until golden and caramelized. Then, flip the fillets, add butter and thyme, and baste the fish with the melted butter. Continue basting until golden all over and cooked through, which should take an additional 45 to 90 seconds, depending on the thickness of the fish.
