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And moisture is actually the reason that both the fleshand skin stick to the pans or grills they are cooked in.When you cook fish or any protein (steak, chicken, pork),and you want a hard sear with crisp skin or good browning, it'sessential to dry off as much of the surface moisture aspossible.
Also question is, how do you keep fish from sticking to the pan when frying?
He says the keys to keeping it from sticking are:
- heat a heavy pan to a high heat (use an oil with a very highsmoke point - he used canola but added a bit of butter)
- dredge lightly with a bit of flour (shake off excess)
- jiggle the pan around a lot for the first 10 seconds or soafter adding the fish, skin-side down!
Beside this, do you fry fish skin side down first?
Put the fish in skin side first and aftera minute or so turn down the heat a little so that theskin doesn't burn. Keep watching the heat and turning itup or down as needed to keep the fish sizzlinggently. When the skin is crisp it will release easily fromthe pan, so don't try to move the fillets too soon.
This way, with the grate or grill pan nice and hot, thefish gets a quick sear but cooks at a lower temperature. Forfillets, grill over medium heat at 325-350°F for 5 minutes per1/2 inch of thickness, or until the thickest part is just about toflake. For steaks, cook at the same temperature for 5-7minutes per side.