Sauteed Thin Fish Fillets
By America's Test KitchenPublished on September 13, 2011
Time
20 minutes
Yield
Serves 4
Ingredients
Before You Begin
For these thin, flat fillets, such as sole or flounder, you can fold the thin tail end under. This step will enable you to fit all four fillets in one large skillet rather than having to heat up two.
Instructions
- Heat one large or two medium skillets over medium heat until drop of water beads up and evaporates, 2 to 3 minutes. Increase heat to medium-high; add butter and/or oil to pan (or 1 tablespoon to each pan). Season fish with salt and pepper to taste. When foaming subsides (if using butter) or oil starts to shimmer, add fillets, skin side up, to the pan or pans. Cook until golden brown, 2 to 3 minutes, occasionally shaking pan gently to keep fillets from sticking. Turn fish with spatula. If fillet is very thin, turn heat off immediately, allowing residual heat from pan to finish cooking fish. If fish is a little thicker, continue to cook over medium-high heat for 1 minute, then turn off heat and allow residual heat to finish cooking it. Serve immediately, (see related recipes for suggested pan sauces).
Time
20 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We chose sautéing for our fish fillets recipe because it added a delicate, crispy texture and flavor we couldn’t get with other techniques. For all fillets, we found that cooking them first on the smooth, rounded side—not the skin side—was best. The trick in our fish fillets recipe was to brown the fillets undisturbed on the first side, in the fat and with assertive heat, until the edges and a thin border on each fillet turned opaque, resisting the temptation to check doneness constantly. All that activity can cool down the food, meaning the fish won't brown and will be more likely to stick to the pan.
Before You Begin
For these thin, flat fillets, such as sole or flounder, you can fold the thin tail end under. This step will enable you to fit all four fillets in one large skillet rather than having to heat up two.
Instructions
- Heat one large or two medium skillets over medium heat until drop of water beads up and evaporates, 2 to 3 minutes. Increase heat to medium-high; add butter and/or oil to pan (or 1 tablespoon to each pan). Season fish with salt and pepper to taste. When foaming subsides (if using butter) or oil starts to shimmer, add fillets, skin side up, to the pan or pans. Cook until golden brown, 2 to 3 minutes, occasionally shaking pan gently to keep fillets from sticking. Turn fish with spatula. If fillet is very thin, turn heat off immediately, allowing residual heat from pan to finish cooking fish. If fish is a little thicker, continue to cook over medium-high heat for 1 minute, then turn off heat and allow residual heat to finish cooking it. Serve immediately, (see related recipes for suggested pan sauces).
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