"Sheldon" > wrote in message
oups.com...
>
> Louis Cohen wrote:
>> 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?
>
> The trick is to *fry*, NOT saute... saute means to cut small and toss
> about, essentially the french term for stir frying.
>
> I assume you're talking filets. Typically pan fried fish filets will
> have the skin on (holds things together), and/or will be breaded... one
> of the best ways is to fry fish filets is with skin on and dusted with
> seasoned flour only, no breading. I think breaded fish cooks better
> in deep fat, where temperature is more easily controlled so breading
> absorbs less fat, or baked. Fish steaks (ie. salmon, sword fish, cod,
> shark, etc.) are typically cooked with skin on too and naturally are
> not fileted, those are best grilled/broiled, or baked, no
> flour/breading.
>
> http://www.oldetimecooking.com/Definitions/saute.htm
>
> Sheldon

Yep - what he said.

I also think people try and turn fish (not only fish) a little too soon which
leads to the sticking problem.


Dimitri