At the market this morning, sand dabs (a delicate white-fleshed fish, for those of you far from the Pacific) looked good, so I decided to make them -- my first time. I pan-fried them in a good amount of butter in a stainless pan. The skin stuck, tore off lots of the flesh when I turned them, and generally made a bit mess.
Is the right lesson that it is essential to use non-stick cookware when pan-frying delicate fish? Or could I have had the wrong amount of fat in the pan or the wrong temperature? Thanks.