When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees. Place breaded fish into the pan in one layer. Overcrowding can lead to soggy fish. To prevent the breading from coming off during frying, try refrigerating your coated fish for 20 minutes first.
Here is a list of quick tips:
* If the fish flakes too easily, it may be overcooked.
* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.
* It is better to undercook the fish a bit than overcooking it.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
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