Sautéed Fish

Whole fish, fish fillets, and fish steaks can all be sautéed in hot fat. The main risk, other than overcooking, is the fish sticking to the pan, so that it tears when you try to turn it or remove it. Nonstick pans are always good for sautéing fish, although some fish, especially with the skin on, can even stick to them. To prevent sticking, heat the fat until it just begins to smoke before you put the fish in the pan. The heat can then be turned down according to the thickness of the fish. Fish fillets and steaks can also be floured and cooked over medium heat, but again, use a nonstick pan.