could someone enlighten me on how to cook fish in a pan? Actually the only way I've cooked it before was in the oven, which wasn't that good.
Your better off cooking it in the oven. Even better would be any moist-heat cooking method. Fish cooks extremely fast and many people over cook it. Here is an excerpt from my cooking textbook I still have from when I went to school for it. I'm bored and maybe this will help. It also depends on if its a Fat fish or a lean fish.
"Special Problems In Cooking Fish
Doneness and "Flaking"
When fish is cooked, the flesh breaks apart into its natural separations. This is callled "flaking." Most books, somewhat misleadingly, say that fish is done when it flakes easily. Unfortunately, some cooks interpret this as meaning "nearly falling apart." Because fish continues to cook in its retained heat even when removed from the fire, it is often dreadfully overcooked by the time it reaches the customer. Fish is very delicate and is easily overcooked.
Observe these tests for doneness:
1. The fish just separates into flakes; that is, it is beginning to flake but does not yet fall apart easily.
2. If bone is present, the flesh separates from the bone, and the bone is no longer pink.
3. The flesh has turned from translucent to opaque
(usually white, depending on the kind of fish)
Cooking Fat Fish and Lean Fish
The fat content of fish ranges from 0.5 to 20%
Lean fish are those that are low in fat. Examples: Flounder, sole, cod, red snapper, bass, perch,halibut, pike.
Fat fish are those which are high in fat. Examples: Salmon, tuna, trout, butterfish, mackerel.
Cooking Lean Fish
Since lean fish had almost no fat, it can easily become very dry, especially if overcooked. It is often served with sauces to enhance the moistness and give richness.
Moist-heat methods. Lean fish is especially well suited to poaching. This method preserves moistness.
Dry-heat methods. Lean fish, if it is broiled or baked, should be basted generously with butter or oil. Take special care not to overcook, or the fish will be dry.
Dry-heat methods with fat. Lean fish may be fried of sauteed. The fish gains palatability from the added fat.
Cooking Fat Fish
The fat in these fish enables them to tolerate more heat without becoming dry.
Moist-heat methods. Fat fish, like lean fish, can be cooked by moist heat. Poached salmon and trout are very popular.
Dry-heat methods. Fat fish are well suited to broiling and baking. The dry heat helps eliminated some excessive oiliness.
Dry-heat methods with fat. Large fat fish, like salmon, or stronger-flavored fish, like bluefish or mackerel, are rarely cooked in fat. Smaller ones, like trout, are often pan-fried. Take care to avoid excessive greasiness. Drain the fish well before serving.
Ok heres an answer to your other question about pan frying.
Guidelines for Sauteing and Pan-Frying Fish and Shellfish
1. Lean Fish are especially well suited to sauteing, because the cooking method supplies fat that the fish lack. Fat fish may also be sauteed, as long as you take care not to get the fish too greasy.
2. Sauteed fish is usually given a coating of flour, breading, or other starchy product before sauteing. This forms a crust that browns attractively, enhances the flavor, and helps hold the fish together and prevent sticking.
3. Fish may be soaked in milk briefly before dredging in flour. The helps the flour form a better crust.
4. Clarified butter or oil are the preferred fats for sauteing and pan-frying. Whole butter is likely to burn, unless the fish items are very small.
5. Use a minimum of fat. About 1/8 inch(3mm), or enough to cover the bottom of the pan is enough.
6. Small items, such as shrimp or scallops, are sauteed over high heat. Larger items, such as whole fish, require lower heat to cook evenly.
7. Very large fish may be browned in fat, then finished in the oven, uncovered.
8. Brown the most attractive side-the presentation side-first. For fillets, this is the flesh side or the side against the bone, not the skin side.
9. Handle fish carefully during and after cooking to avoid breaking the fish or the crisp crust.
10. Saute or fry to order and serve immediately."
Uh, end quote!. Ok I put quotes around all of it and its just an excerpt so it should be ok.
