Comments on: How To Prevent Fish From Sticking To Pan

By: Sola

Sola — Tue, 06 Dec 2011 20:09:59 +0000

I just used this technique and I’ve NEVER had a cleaner fish-cooking experience in my life. My pan looks immaculate; and compared to the usual 20 minutes that I need to spend scraping hardened fish particles off my pan, this is no less than a pre-Christmas miracle. Thanks so much!

You are very welcome and a Merry Christmas to you. - RG

By: Galina

Galina — Sun, 28 Aug 2011 18:28:19 +0000

Whether the pan and the oil/butter/margarine are hot or not, dusting thoroughly dry fish with cornstarch will prevent it from sticking to the pan, and will form a light, golden crust on it.

By: Jules

Jules — Mon, 18 Jul 2011 14:37:29 +0000

My fish always flakes when I make it! Great post definitely a Bookmark - Jules

By: Jerry

Jerry — Mon, 27 Jun 2011 22:41:58 +0000

I’m an avid fisherman and only keep the fish I will eat. I’ve found that filleting a 1 to 5 lb fish with the scales/skin still on and grilling scale side down with a quick flip after seasoning to “sear” the up or meat side works great. Just eat the tender, seasoned fish out of the skin like a oyster out of a shell.

Hmmm Jerry, sounds delightful. - RG

By: Carl G

Carl G — Wed, 15 Dec 2010 10:59:43 +0000

I have seen somewhere on the web- on the science of protein not sticking, that as you heat the SS pan you want to finger flick droplets of water into it and you will see the various stages of readiness- going just beyond the water evaporating quickly, at the next stage the droplets roll and dance around in the pan- that is the point that the food will not stick- just brush in some oil and slide the fish in, lowering heat as not to burn.

Great points Carl. You may have seen this idea at my How Hot Should You Heat Your Pan When Sauteing? Thanks for bringing it up here. - RG