Tips For Sautéing and Pan Frying Fish

• Always be sure to use a fat that can withstand the heat at which the fish will be cooked - vegetable oils, clarified butter, or a mixture of half oil and half butter all work well.
• After rinsing the fish, dry well to reduce splattering. You may want to use a splatter screen or inverted colander placed over the pan.
• The thinner or smaller your piece of fish, the higher the heat at which you can sauté or pan fry it.
• Cook fish that has been breaded at a lower temperature to avoid overbrowning or burning the coating.