Sautéed Whole Fish

The main danger, the fish sticking to the pan, can be avoided by using a nonstick pan, by moving the pan back and forth on the burner for the first 2 minutes of sautéing, by leaving the scales on the fish, or by flouring the fish. (If you leave the scales on, be sure to tell your guests to peel off the skin.) You should start sautéing over very high heat, but then turn the heat down so the fish will have time to cook through without the skin burning. (Small fish, such as sardines, can be cooked the entire time on high heat.) A fish knife is handy for filleting and carving fish because it’s possible to slide the blade, which is angled, under the fillet while easily gripping the handle.