Keeping Pan-Frying Simple

Why: Fish has got enough personality to speak for itself and at the end of the day, any fish can simply be pan-fried. Grab a pan and you’re in business.

Best for: A few small fish or fillets.

I use: A good non-stick frying pan is the number one necessity. If you’re cooking for four people, use two.

Prep: Always lightly dust any skinned fish with flour to keep it non-stick too.

Cook: Pan-fry the fish gently over a medium heat, allowing only the slightest colour. If you allow it to go a deep brown, the flesh can become very dry and leathery. I only ever begin pan-frying in oil because butter colours too quickly. When the fish has a golden edge, add a knob of butter.