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Home Cooking

How to pan fry thicker fish fillets without oven?

josemartinlopez | Jun 25, 202005:53 AM     12

I've been patronizing a seller of pretty fresh barramundi fish fillets, cut into 6-7 inch, 200-250 gram fillets. The issue is the product is great, but the fillets can be uneven due to the shape of the fish. I might get a nice and even rectangular strip, or I might get a thicker fillet (1.5 inches thick) or a triangular cut closer to the tail.

Any advice on pan frying a thicker fillet? I've been using a preheated stainless steel pan, but found that either the skin or top of the fillet burns if one side is left for more than 3 minutes. If I start with the pan coming from lower heat, the skin sticks. I've ended up flipping every 2-3 minutes, including flipping the fillet on its sides if the cut allows, to avoid burning any part of the fillet.

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