#shorts #friedfish #panfriedfish #seabream

Pan frying fish can be a bit daunting but follow this method and you can't go wrong.
A decent heavy bottomed pan is essential, flimsy cheap pans conduct the heat unevenly and you often burn the edges of the skin before the whole skin had a chance to crisp up.

A low heat is also important as the longer you gently cook the skin the less chance of it sticking to the pan.

Scoring the skin lightly helps to keep it from curling up in the pan from the shock of heat.

Leave it alone for god's sake, let it cook and don't prod and mess with it.

Butter makes everything taste better but it also helps to release the skin from the pan if it's stuck, something to do with it bubbling under the fish helps to release it.

Hope you enjoy your fish

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