How to fry the perfect breaded fish fillet

Frying the perfect fish fillet requires not only the right ingredients, but also the right equipment and the right technique. Many people find that the fish either becomes dry, the breading falls off, or it sticks to the pan. That's why it's important to know the basic steps and choose a frying pan that's designed for the task.

At Qookware we recommend ourChefGrade stainless steel frying pans– a professional choice for those who want precision, heat distribution and crispy results every time. The stainless steel frying pans respond quickly to heat and are ideal for fish, meat and vegetables. When you preheat the pan correctly and use plenty of fat, you achieve a natural non-stick effect without any kind of coating.

When frying fish fillets – such as plaice, flounder or cod – it’s a good idea to coat them with flour, egg and breadcrumbs (preferably panko for extra crispiness). The right coating protects the fish during frying and gives it that characteristic golden surface. With a ChefGrade pan, you can achieve just the right balance between crispiness and juiciness that makes a fish fillet perfect.

Whether you're making classic Danish food with fish fillet, potatoes and remoulade, or a light lunch with lemon and salad, it's important to be able to trust your cookware. Qookware's ChefGrade stainless steel frying pans are made for everyday use in both private and professional kitchens - and with the right care, they will last for many years.

Want to learn more about how to use stainless steel properly? Then read ourguide to cooking with stainless steel frying pansYou can also find morerecipes with fish, or see our complete selection of ourStainless Steel Pots and Pans.