Pan fried fish makes a quick and delicious meal, check out our new Pan Fried Trout with Summer Vegetables video for some inspiration. However, don't be intimidated by the frying process which can seem like a confusing task. Just follow these simple steps to properly pan fry whole fish or fish fillets. Remember, this is a general guide, not a specific recipe, so use however much of any ingredient is called for in your recipe.

Getting started:

Choose the right ingredients! Use small whole fish or thin fish fillets and high quality oil. Plain old olive oil (not virgin or extra-virgin) and vegetable oil are good choices, but feel free to experiment with almond oil or corn oil for different effects. At the very least, you will need a large, heavy pan, fish, flour, and oil. If your fish is frozen, thaw it out first.

Preparing to fry:

Coat your fillets or dust your whole fish in flour to keep it from sticking to the pan. Use about 1 cup flour for each pound of fish. If you want to bread the fish, coat it in whisked eggs after the flour and then add your breading. Use 2 eggs per pound. Heat up your pan over high heat or however your recipe dictates. Once your pan is hot enough, lower the heat slightly and thoroughly coat the pan in oil.

Pan frying:

Add your fish to the pan, being sure to leave space between fish or fillets if you are frying more than one. Cook the fish until it is browned on one side. This can take a varying amount of time, depending on the fish. Remember to jiggle the pan to prevent the fish from sticking. Flip the fish over and cook until that side is also browned. The fish should be flaky and opaque in the center. Finally, remove the fish from the pan and serve with the sauce of your choice. Just remember to serve quickly so it stays hot! -Katie Heartney