Q: I have been trying to incorporate more fish into my diet, and I think it's a great option for quick weeknight dinners. However, the last few times I tried to pan-fry a fish fillet, it completely fell apart and got stuck to my frying pan.
What is the best type of pan and method for frying fish? How much oil is necessary? Should I use nonstick? I seem to get a better sear with stainless steel...when the fish comes off that is.
Sent by Katie
Editor: Readers, what techniques and pans do you use when frying fish so that it doesn't stick?
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