{"id":588,"date":"2010-01-26T20:53:10","date_gmt":"2010-01-26T10:53:10","guid":{"rendered":"http:\/\/brigidtreloar.com.au\/blog\/?p=588"},"modified":"2021-02-08T22:51:24","modified_gmt":"2021-02-08T12:51:24","slug":"pan-frying-fish-fillets","status":"publish","type":"post","link":"https:\/\/brigidtreloar.com.au\/blog\/2010\/01\/26\/pan-frying-fish-fillets\/","title":{"rendered":"Pan frying fish fillets but how can you tell if the fish is fresh?"},"content":{"rendered":"<p id=\"top\" \/>Much of the information below has been provided by Sydney Seafood School at Sydney Fish Market. For lots of extra information &amp; easy recipes go to <a href=\"http:\/\/www.sydneyfishmarket.com.au\">http:\/\/www.sydneyfishmarket.com.au<\/a>.<\/p>\n<p><span style=\"font-size: medium;\"><span style=\"font-size: large;\"><span style=\"color: #0000ff;\"><strong>Pan frying fish fillets<\/strong><\/span><\/span> should be one of the quickest and easiest ways to cook fish fillets. <\/span><\/p>\n<p>&nbsp;<\/p>\n<div id=\"attachment_701\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280046.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-701\" class=\"size-medium wp-image-701\" title=\"King Salmon cooked fillets\" src=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280046-300x228.jpg\" alt=\"\" width=\"300\" height=\"228\" srcset=\"https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280046-300x228.jpg 300w, https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280046.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-701\" class=\"wp-caption-text\">King Salmon cooked fillets<\/p><\/div>\n<p><span style=\"font-size: medium;\">Firstly, start with fresh fish, but <span style=\"font-size: large;\"><span style=\"color: #008000;\"><em><strong>How can you tell if the fish is fresh?<\/strong><\/em><\/span><\/span> <\/span><\/p>\n<div id=\"attachment_699\" style=\"width: 297px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280037.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-699\" class=\"size-medium wp-image-699\" title=\"King Salmon fillets\" src=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280037-287x300.jpg\" alt=\"\" width=\"287\" height=\"300\" srcset=\"https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280037-287x300.jpg 287w, https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280037.jpg 766w\" sizes=\"(max-width: 287px) 100vw, 287px\" \/><\/a><p id=\"caption-attachment-699\" class=\"wp-caption-text\">King Salmon fillets<\/p><\/div>\n<p>&nbsp;<\/p>\n<ul>\n<li><span style=\"font-size: medium;\">The flesh should be firm with a good sheen or lustre, should not look dried around the edges or be oozing any excess liquid and should have a good fresh sea smell, not smell &#8216;fishy&#8217;.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: medium;\">Put the fish into a chiller bag or get the shop to pack ice in the parcel, especially important in hot weather (an hour out of the fridge can take a day&#8217;s shelf life off your seafood).<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: medium;\">\u00a0<\/span><\/p>\n<p><span style=\"color: #008000;\"><span style=\"color: #0000ff;\"><span style=\"font-size: large;\"><strong><em>Preparation<\/em><\/strong><\/span><\/span><br \/>\n<\/span><\/p>\n<ul>\n<li>Remove fillets from the fridge 10-15 minutes before cooking to allow them to come to room temperature.<\/li>\n<\/ul>\n<ul>\n<li>Pat fish fillets dry with paper towel.<\/li>\n<\/ul>\n<p><strong><span style=\"color: #008000;\"><span style=\"font-size: large;\"><em>Cooking<\/em> <em>Tips<\/em><\/span><\/span><\/strong><\/p>\n<div id=\"attachment_700\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280040.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-700\" class=\"size-medium wp-image-700\" title=\"King Salmon fillets cooking skin side down\" src=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280040-300x209.jpg\" alt=\"\" width=\"300\" height=\"209\" srcset=\"https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280040-300x209.jpg 300w, https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280040.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-700\" class=\"wp-caption-text\">King Salmon fillets cooking skin side down<\/p><\/div>\n<ul>\n<li>Cook fillets with the skin on. Even if you don&#8217;t want to eat the skin it helps hold the fillet together and provides a protective layer between the flesh and the pan.<\/li>\n<\/ul>\n<ul>\n<li>As the fish skin cooks it can curl and lift off the pan so there are 2 suggestions to stop this happening:<\/li>\n<\/ul>\n<ol>\n<li>Make 2 or 3 diagonal slashes across the skin before cooking.<\/li>\n<li>Place fish skin side down in the pan and gently press the fillets with an egg slice until the fish starts to cook, about 1 minute.<\/li>\n<\/ol>\n<ul>\n<li>Cook fillets in a single layer in a clean, heavy based frypan.<\/li>\n<\/ul>\n<ul>\n<li>Cook the fillets skin side down first. Cook for about 70% of the cooking time then turn and cook briefly on the other side.<\/li>\n<\/ul>\n<ul>\n<li>Sprinkle sea salt onto the skin side for added flavour and crispness.<\/li>\n<\/ul>\n<ul>\n<li>There are 2 suggested methods for panfrying, to lightly brush the food with oil or brush the pan with oil.<\/li>\n<\/ul>\n<ol>\n<li>Preheat the frypan on moderate to moderately high (depending on the thickness of the fillets). Brush the fish with oil to stop excess smoke when cooking and pan fry OR<\/li>\n<li>Preheat the frypan on moderate to moderately high (depending on the thickness of the fillets).\u00a0 Add oil to the pan and heat for 1-2 minutes before adding the fish. A common mistake is not to allow the oil sufficient time to heat before adding the fish or if extra oil is added when cooking multiple batches.<\/li>\n<\/ol>\n<ul>\n<li>Remeber, the thicker the fish fillet the lower the temperature should be so it does not overcook on the outside before it has cooked through to the centre.<\/li>\n<\/ul>\n<ul>\n<li>Always use an egg slice to turn the fish not tongs which can break the delicate flesh. Slide the slice under the fish fillet with tongs on top to gently hold the fillet on the slice.<\/li>\n<\/ul>\n<p><strong><span style=\"color: #008000;\"><span style=\"font-size: large;\"><em>How do I make the fish skin crispy?<\/em><\/span><\/span><\/strong><\/p>\n<div id=\"attachment_702\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280044.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-702\" class=\"size-medium wp-image-702\" title=\"King Salmon crispy skin fillets\" src=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280044-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280044-300x225.jpg 300w, https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/01\/P1280044-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-702\" class=\"wp-caption-text\">King Salmon crispy skin fillets<\/p><\/div>\n<ul>\n<li>Cook the fillets skin side down first. Cook for about 70% of the cooking time then turn and cook briefly on the other side. Alternatively, the fiish fillet could be cooked briefly flesh side first then turned and cooked remaining time skin side down so it crisps well.<\/li>\n<\/ul>\n<ul>\n<li>Sprinkle sea salt onto the skin side before cooking for added flavour and crispness.<\/li>\n<\/ul>\n<ul>\n<li>Some fish skins will crisp more than others, especially if the fish has a higher oil content such as Atlantic Salmon, King Salmon or Ocean Trout.<\/li>\n<\/ul>\n<p><span style=\"color: #0000ff;\"><span style=\"font-size: large;\"><strong><em>How long do I cook fish fillets for?<\/em><\/strong><\/span><\/span><\/p>\n<p>Insert the tip of a knife into the thickest part of the flesh to the middle of the fillet. If the flesh &#8216;flakes&#8217; or separates easily and has turned from transparent to opaque the fish should be cooked.<\/p>\n<p>A common mistake when cooking seafood is cooking time.\u00a0 Cooking time is dependent on how thick the fillet is and remember the fish will go on cooking after it is taken off the heat. So remove the fish just before it is fully cooked so the residual heat will finish it off perfectly.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pan frying fish fillets is one of the quickest, easiest ways to cook seafood.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[91,12],"tags":[90,137,89,34],"class_list":["post-588","post","type-post","status-publish","format-standard","hentry","category-cooking-tips-hints","category-seafood","tag-pan-frying","tag-seafood","tag-seafood-cooking","tag-seafood-preparation"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/588","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=588"}],"version-history":[{"count":11,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/588\/revisions"}],"predecessor-version":[{"id":1184,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/588\/revisions\/1184"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=588"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=588"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=588"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}