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In article >,
says...
>
> When I saute fish fillets in my stainless (not non-stick pan), they
> stick badly. Last time I made sure the pan was good and hot, and I used
> plenty of oil - they still had to be scraped off the pan.
>
> What's the trick for sauteing fillets so that they don't stick?
>
> Thanks

Generally speaking I dip my fillets in egg and roll them in breadcrumbs
before putting them in the pan - that sure helps.

I have a 'scanpan' which is non-stick without teflon and that behaves
very well in terms of non-sticking, I also have a 'Fissler' stainless
and that one is not so good. What works best for me is to leave things
in the stainless pan alone until they 'lift' by themselves, i.e. once
they are cooked and nicely browned. Fish, pancakes, chips .... all the
same principle: patience and no premature stirring.

Tuna or marlin or salmon won't give me problems in either pan, but
flakey sal****er fish that doesn't hold together well needs either
crumbs or a non-stick pan i.m.o.

-Peter

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