People tell me all the time that they are afraid to pan cook items. Afraid that they will burn or not cook their item enough, etc. One of those items is fish fillet.
Everything doesn’t have to be fancy or complicated; a lot of times, simple is best.
So I am gonna show you how to pan cook a trout fillet with yhe skin on. I love skin on my fish, especially when the skin is crispy.
So. I have two store bought trout fillet with skin on. I seasoned both sides with seasoning salt, black pepper and garlic powder.
In a frying pan, big enough to fit both fillet and have some room, add about 3 to 4 tablespoons of olive oil and heat. You want you pan hot, but not smoking.
Now add your fish, skin side down. When you put it in, it should be sizzling. You want your skin to be crispy.
You are only gonna flip your fish once so the skin will stay crispy. When you see the edges of the fish turn white, it is a good bet that it is time to flip.
So flip your fish
You can see the pretty caramelization on the skin. Now you have to give the other side time to cook, abot 3 to 5 minutes.
I did a quick check and the meat side is starting to brown, but it is not quite cooked through, so add about 1/4 cup water to the hot pan
The water to the hot pan and oil will create steam and take the fish over the finish line of done in the middle.
The water will cook up and create a nice little fish broth as well that, in my case I added over some steamed broccoli I had leftover from the night before.
And there you have, nothing fancy but extremely tasty pan cooked trout with crispy skin.
Until next time, cook eat and enjoy!
