"Janet Bostwick" > wrote in message
...
> >
> Hi Charles,
> 1/2 to 5/8 inch. The pieces are small and thin. (Similar to an inland
lake
> perch filet.) Sometimes, if the rest of the meal isn't coming along as
fast
> as the fish, I will turn the fish over and turn off the heat under the
pan.
> I use a heavy pan, not cast iron, but similar. The residual heat is
enough
> to cook the second side of the fish.
> Janet

Thank you again! This is very useful. I think what I have been seeing at the
supermarket is thinner than that. I think I had better check the tilapia
stock in one of the fish markets here.

I used to eat quite a bit of freshwater perch! I had quite forgotten about
it. I'd like to try it again!

Charlie