Fish

Pan fry med-high 3-4 min/side (often breaded).

Traditionally pan-fried — breading gets crispiest with direct oil contact. Oven-baked catfish lacks the signature crunch...

Bake 400°F, 12-15 min.

Delicate fish that breaks easily in a pan. Oven’s gentle heat cooks it through without the need to flip. Most forgiving ...

Pan sear med-high 4 min/side.

Thick, meaty fish that takes a sear beautifully. Firm enough to handle without breaking.

Pan sear med-high 3-4 min/side.

Firm flesh sears beautifully without falling apart. Direct heat creates better crust than oven.

Pan sear skin-down med-high 4 min, flip 2-3 min.

Crispy skin is salmon’s best feature — only direct pan contact can achieve it. Maillard reaction creates golden, crunchy...

Pan sear skin-down med-high 4 min, flip 2 min.

Crispy skin is the highlight of sea bass. Only direct pan contact achieves that glass-like crunch.

Pan sear med-high 3-4 min/side.

Both methods work well, but stovetop has an edge for skin-on preparation. Direct heat crisps the skin.

Cast iron high heat 3-4 min/side.

Steak-like fish — treat it like beef. Dense, meaty texture sears perfectly with direct high heat.

Pan sear med-high 3 min/side.

Very thin fillet — needs quick sear. Would overcook in oven before developing any browning.

Bake whole 400°F, 15-20 min.

Whole fish cooks most evenly in oven’s surrounding heat. No need to flip a delicate whole fish.

Cast iron screaming hot 1-2 min/side.

Needs blazing heat for seared-rare. The goal is a hard sear on the outside with raw center — only a ripping hot pan can ...