Pan-Frying

Use this method if you’re whipping dinner up in a hurry, prepping fish for tacos, or if you want to get the skin of your fish nice and crispy. 

Pan-frying fish is one of the most versatile ways to cook fish at home. It’s a method that works well with almost all types of fish, and if you have the right tools, is easy to master. The key to pan-frying fish is to use a heavy-bottomed frying pan—heavier pans have better thermal conductivity, meaning that they’ll keep a more consistent temperature as you add cooking oil and then your fish. Thinner-bottomed pans will drop in heat as you add room-temperature or cold ingredients like cooking oil and fish, which can lead to you dialing the heat up or down to get it back to the sweet spot. 

We also always recommend using a frying pan with a durable nonstick coating and a heavy, clad stainless steel or hard anodized aluminum construction, to ensure the delicate flesh of your favorite fish gets perfectly seared as it fries. 

How to Pan-Fry Fish 

The method for pan-frying fish is very similar to that of cooking fish on a grill pan. The key to remember is to always pat your fish dry and to leave it undisturbed for enough time to allow it to naturally release from the pan before flipping!

1. Pat your fish dry on all sides to ensure the skin can get deliciously crispy. 

2. Place your heavy-bottomed frying pan on the stove over medium-high heat and add enough high-smoke point oil like avocado oil to evenly coat the cooking surface. 

3. While the pan is preheating, season the fish with salt, pepper, and any of your other favorite rubs, blackenings, or spices. 

4. Once the pan is at temperature, place fish onto the cooking surface with the skin side up and allow it to cook undisturbed for 2 to 3 minutes. 

5. Using a wide spatula or turner, carefully flip the fish and continue cooking for another 2 to 3 minutes. If you’re having trouble flipping the fish, it likely hasn’t had enough time to cook yet, so leave it undisturbed for 30 seconds to a minute before trying again. 

6. Fish is ready to serve once it has reached an internal temperature of 145°F. 

Deep Frying

Use this method if you want to master fried-fish tacos, fish and chips, or popcorn shrimp at home. 

There’s nothing like a bite of perfectly fried fish that’s crispy and golden on the outside, and delicate on the inside! This is one of the techniques for cooking fish that can take a little bit more trial and error to master, but with the right tools and a bit of practice, will become one of your favorites. 

If you’re looking to deep fry fish at home (like you’d want to do if you were making Southern-style fried fish or beer-battered fish), the key is to use a heavy-bottomed pan with high walls, like a Dutch oven, a wok, or even Circulon’s ScratchDefense Infinity Pan. This will ensure that the frying oil heats evenly and will help prevent dangerous splattering once the fish hits the oil. If you’re looking to shallow fry a filet of fish, a heavy-bottomed skillet or sauté pan should do the trick. 

How to Deep Fry Fish 

Out of all the techniques we’ll cover in this article, deep frying may be the most intimidating for home cooks. But don’t fear—doing it at home is surprisingly easy and is a reliable way to prepare deliciously crispy, evenly cooked fish. 

1. Start by filling a heavy-bottomed pan with at least three inches of a neutral cooking oil like canola, vegetable, peanut, or avocado. Place on the stove over medium heat and allow it to come to 375°F.

2. Meanwhile, pat your fish dry and, if needed, cut into more evenly sized fillets. 

3. Dredge your fish in a light layer of flour, turning to coat all sides. Shake off any excess before dipping each fillet into the batter (this step is key to ensuring the batter sticks to the fish!). 

4. Double-check that your oil is to temperature, then carefully place a small batch into the pan. Allow to cook for 1 to 2 minutes, depending on the thickness of your fish, before carefully flipping. 

5. Remove fish from the oil and place on a paper towel-lined dish or tray to absorb any excess oil. Pro tip: If you’re frying a lot of fish at once, preheat your oven to 300°F, and use it as a warming drawer to keep the fish warm and crispy as you cook each batch.

6. If you’re cooking a larger portion of fish, test the temperature of the oil in between each batch to ensure it is at 375°F before you begin cooking. 

7. After cooking, ensure the cooking oil has cooled completely before attempting to clean the pan or pot you used. 

Oven Cooking

Use this method if you’re cooking thicker fillets or a whole fish, or if you’re looking for a more hands-off weeknight recipe. 

Baking is one of the most beginner-friendly ways to cook fish. It’s also a technique that can be used across a wide range of recipes—that means that the pan you’ll want to reach for ultimately depends on what you’re trying to make. 

• For simple, flaky fish, a roasting pan or even a foil-lined baking sheet will do the trick. If you’re worried about drying out your fish, cover it in a layer of tin foil to help trap in some moisture. 

• If you want to steam your fish by using the French en papillote technique (in which individual fillets of fish are wrapped in packets of parchment paper with herbs and lemon), a roasting pan or baking sheet will also work. 

• Reach for a covered baker or oven-safe covered sauté pan to bake perfectly moist fish or if you’re cooking your fish in a sauce. 

How to Bake Fish

Because it doesn’t require flipping, baking is one of the easiest methods of cooking fish. The key here is to avoid drying the fish out by cooking at low temperatures and covering it when needed to trap in moisture. 

1. Begin by preheating your oven. The temperature to use will depend on the type of fish you’re cooking, as well as the recipe you’re following, but in general, fish cooks best between 350°F and 400°F.

2. While the oven is preheating, thoroughly pat the fish dry with paper towels before seasoning with salt, pepper, and your favorite spices. 

3. If using a roasting pan or baking sheet, line it in foil or parchment paper before placing the fish on the pan the skin-side down. Note: If using foil, you may want to coat the pan in a very light layer of oil or butter to prevent the fish from sticking. Oil/butter shouldn’t be needed if you’re using parchment paper.

4. Before placing your fish in the oven, measure it at its thickest point to determine cooking time. A good rule of thumb to follow is to cook your fish for 6-12 minutes per inch of thickness. 

5. Place your fish in the oven on a middle rack, and let cook undisturbed until it is opaque and flaky. 

Steaming

Use this method if you love asian-style fish, want to preserve the natural flavor of your fish, or are looking for a truly beginner-friendly method. 

One of the trickiest parts of cooking fish is ensuring that it doesn’t dry out while coming up to temperature—which is why steaming fish is a great beginner-friendly cooking technique. Because the fish cooks while suspended above water, you don’t have to worry so much about it drying out, even if you overcook it just a little bit. 

To steam fish, you’ll need a relatively deep sauce pan, sauté pan, or wok, as well as a steel steaming insert or traditional bamboo steaming basket. 

How to Steam Fish

Steaming fish is quick, easy, and super simple. Here’s how to master the technique:

1. While this step is technically optional, we always recommend giving your fish a little time to marinate before steaming to boost its flavor. If you choose to marinate your fish, get it going at least 30 minutes before you plan to start cooking. 

2. Fill your pan with a few inches of water and bring to a gentle boil. If you’d like, you can add aromatics to your water such as ginger, lemon peel, or peppercorns to further flavor the fish as it steams. Pro Tip: For even more flavor, you can also swap the water out entirely—some recipes call for broth, stock, or even sake to be used in place of water during steaming!

3. Place the fish in an even layer in the steamer basket, skin side down. Do your best to ensure they don’t overlap — if they do, you may need to cook in a few batches.

4. Cover and allow the fish to steam undisturbed for 5 to 10 minutes, depending on the thickness of the fillet. 

5. Carefully remove the fish from the steamer basket and check for doneness—remember, you’re looking for it to be fully opaque or have an internal temperature of 145°F.

6. Drizzle with sauce or top with garnishes and serve! 

Braising or Poaching

Use this method if you’re craving super flavorful, saucy fish or are looking for an even healthier way to cook fish. 

While the two cooking methods are different (which we’ll get into in just a minute), braising and poaching fish both involve cooking fish in a broth or liquid to achieve deep flavor without losing any of that precious moisture. Because you’ll need space for your braising/poaching liquid, your fish, and any spices or aromatics you’ll be using, a deep, heavy-bottomed pan with a lid, such as a sauté pan or Dutch oven is ideal for this cooking method. 

Braising vs Poaching

There are a few key differences between poaching and braising. Poaching—which is the more common method of the two for cooking fish—involves submerging fish in a flavored liquid such as broth, olive oil, wine, or coconut milk and leaving it covered and undisturbed while it cooks. Braising, however, involves both dry and moist heat. The braising process begins by using high heat to sear the outside of the fish before turning down the heat, adding a small amount of liquid, and covering to finish the cooking process. 

Braising is typically used when cooking tougher cuts of meat—and the same is true when cooking fish. Opt for braising when more firm-fleshed fish like monkfish, Atlantic salmon, or octopus, and go for poaching when working with more delicate types of fish like cod or halibut. 

How to Poach Fish

Poaching fish is all about building layers of flavor. Here’s how to do it!

1. Begin by creating your poaching liquid. Depending on the recipe you’re following, this may involve sautéing aromatics such as fennel, garlic, lemongrass, onion, celery, citrus zest, and more before adding in your broth, oil, wine, or coconut milk. 

2. Bring your poaching liquid to a gentle boil, then turn down the heat and simmer to develop the flavor of the liquid. 

3. Once simmering, add your fish and cook for 3 to 10 minutes, depending on the type of fish and thickness of the fillet. 

4. To serve, remove the fish from the liquid using a slotted spatula.

Cook Fish with Confidence

There you have it! We hope this guide helps you understand the most common cooking techniques for fish, the tools you’ll need to nail each method, and ultimately gives you the confidence to try your hand at preparing your favorite fish recipe at home. 

For more tips, recipes, and to shop some of the best pans on the market, visit circulon.com.