SAUTEING, PAN-FRYING

Sauteing and pan-frying are ideal for thinner fish fillets and very small whole-fish 1 inch thick or less and no longer than the average pan or 10-inch  skillet. Shucked oysters, shrimp, scallops and squid also lend themselves quite well to this cooking method.

To saute, first rinse fish under cold water and pat dry with paper towels. If desired, lightly flour the fish to help seal in the juices. Using a pan or heavy-duty skillet, add a combination of 1 tablespoon butter and 1 tablespoon cooking oil and heat over medium-high heat. Add fish to the pan of heated oil and butter mixture, being careful not to crowd because the fish will become soggy.

Cook about 6 to 12 minutes per inch thickness until fish is just opaque throughout. Turn fish over half way through cooking. For thicker fish or whole fish reduce heat to medium. Drain fish on paper towels, season and transfer to a heated platter.

To pan-fry, place cooking oil into a pan or heavy-duty skillet to a depth of 1/8 to 1/4 inch. The fish can be coated either with flour alone or breaded. To bread, first flour fish lightly. Then dip into an egg and milk or water mixture, then into breadcrumbs, cornmeal, crushed cereal, crackers or nuts.

Fry only as many fish at a time as you can fit in a single layer in the skillet over high heat. If you're frying a large number of fish, transfer the cooked batches to an ovenproof platter and keep them warm in a 200 degree oven for a short time. Discard any crumbs that remain in the skillet. Add additional cooking oil as needed, then heat over high heat before frying more fish. Cook fish 6 to 12 minutes per inch of thickness until fish is just opaque throughout.