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Sautéing or Panfrying Fish Sautéing or panfrying is excellent method to cook fillets and pan-dressed fish such as trout, tilapia and catfish. Tip: Dip the fish into seasoned flour, cornmeal, or bread crumbs just before sautéing. Heat a small amount of olive oil or butter in a skillet large enough to hold the fish. When the pan is very hot, place the fish into the skillet. Sauté for half the total time as determined by the 10-minute rule (cook 10 minutes for every one-inch thickness), turn over and complete cooking. Source: The National Fisheries Institute |
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