Jeni Wright, Eric Treuille, Le Cordon Bleu

Shallow Pan-frying

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Use equal parts butter and vegetable oil for successful pan-frying. Season and coat the fish first and ensure the butter is foaming before adding fish.

  1. Place the fish, skin-side down, in foaming butter and oil. Fry for 5 minutes then turn the fish over.

  2. Fry the fillets for another 3-5 minutes, until golden brown. Insert a Fork into the thickest part of the flesh - it should feel firm and be opaque throughout.