Fillet Fishing

How to Fillet a Fish?

How is it possible to pan-fry a fish fillet without breaking the meat up? I did it once with a thin slice of fish but I can’t do it any more. Any suggestions?

I cook fish all the time, both by grilling and pan frying. Only helpful advice I can think of is to not let it cook too long on side #1 (1/4 way through), turn gently with a good spatula (slotted if you have one or a “fish turner” normally used for fish – cannot recall the name of it at the moment), and then continue cooking until done. Trick is to only turn it once, and do not over cook it. Once it starts to flake easily, it’s done. Also, cut any fillet in two where it appears much thinner … those two pieces will not cook for the same length of time, i.e., if you are judging the thickest part, the thinner part will be way over cooked at that point.

Fish is not difficult to cook, but does cook fast. You will find success with practice, so do not stop trying!

***** EDITING *****

Did not think to mention type of pan or oil. The answerer below is on the money! Always use a non-stick pan, but I prefer to use butter or olive oil for frying. If using a high temperature, watch that the butter does not burn. Normally I fry on medium to medium-high, depending upon whether the fillet has skin on one side or not (we like that crisped up, hence a higher temperature).
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How to Fillet Fish : Fillet a Fish