Master Recipe
Sautéed Thin Fish Fillets
serves four
NOTE: Thin fish fillets measure between 1/4 inch and
1/2 inch
thick and include flounder, sole, and catfish. Longer fillets can
cook unevenly. Folding over the thin end of the fillet not only
facilitates even cooking but also enables you to fit all the
fillets in the pan at one time.
11/2 pounds thin fish fillets, skinned (see figure 18), rinsed, and dried with paper towels (about 5 to 7 fillets, depending on thickness)
Salt and ground black pepper3/4 cup all-purpose flour
2 tablespoons vegetable oil
INSTRUCTIONS:
1. Heat oven to 200 degrees. Place plate in oven for keeping cooked fillets warm while you make sauce.
2. Sprinkle fillets with salt and pepper to taste. Measure flour onto a plate or pie tin. Working with one fillet at a time, dredge with flour and shake to remove excess. Fold thin tail over meaty portion of fillet (see figure 19).
3. Heat heavy-bottomed, 12-inch skillet over high heat until very hot, about 4 minutes. Add oil, lay fillets in pan, and sauté, shaking pan occasionally to keep fillets from sticking (see figure 20), until golden brown, 2 to 3 minutes. Turn fish with spatula. If fillets are very thin (about 1/4 inch), turn heat off immediately, allowing residual heat from pan to finish cooking fish. If fish is a little thicker (about 1/2 inch), continue to cook over medium-high heat for 1 more minute. Remove pan from heat and transfer fillets to warm oven while making sauce.
VARIATION:
Sautéed Thick Fish Fillets
Thick fish fillets measure between 3/4 inch and 1 inch thick and include fish like striped bass, red snapper, grouper, and haddock. There's no need to fold over the ends of the fillets here; they are not very thin.
Follow Master Recipe for Sautéed Thin Fish Fillets, cooking 11/2 pounds thick fillets (4 to 6 pieces, depending on thickness) on first side until golden brown, 3 to 4 minutes. Cook on second side for 2 to 3 minutes more.