Season your filets with salt and pepper and scant cayenne and pan fry in olive oil over medium high heat till golden, turn over and do it again. A general rule of thumb for cooking fish is 7 minutes per inch of thickness of the filet in order to get it completely cooked and safe, which is imperative with freshwater white fish. Do the math. A bluegill filet will cook much quicker than a fat bass , for example. With a larger filet, reduce the heat by half after you flip it over. It needs more time to get done without burning.
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