your solution?

1. Don't fry whole fillets. Zip and cut each fillet into about 4 pieces. They will cook faster and more evenly. Leave the whole fillets for restaurant chefs.

2. Use a fish spatula.

3. Leave the skin on. And cook with skin side down. Don't move the fillet until it is done searing and releases from the pan.

4. Don't overcook and/or overhandle while cooking.

5. Be sure your fillets are dry before frying. Otherwise, fish will steam and any coating or batter will not stay on the fillet.

Any or all these pointers may help you cook fish like a pro!

What is your cooking method?

If you are using a marinade, it may be too salty. The salt breaks down protein and acts like a tenderizer which can cause your fillets to fall apart.

Concur with above. I cook LT and eyes many different ways and don't have that problem.
Are fish sticking to your pan?

More a problem with panfish:crappie and sunfish. I wonder if over cooking can make them fall apart?

Pinetree: "More a problem with panfish:crappie and sunfish. I wonder if over cooking can make them fall apart?"

Absolutely! Fish are flaky when they are cooked. If they are falling apart, they are already done. In oil at 375°, a thin panfish filet will be done in about 3 minutes per side. Skin on will help also.

bobbernumber3: "

Pinetree: "More a problem with panfish:crappie and sunfish. I wonder if over cooking can make them fall apart?"

Absolutely! Fish are flaky when they are cooked. If they are falling apart, they are already done. In oil at 375°, a thin panfish filet will be done in about 3 minutes per side. Skin on will help also."

That is what I done last night cooking crappies,I over cooked it more than 15 plus minutes at 375-425 degrees. Tasted great but kind of like a pile of flakes.
You think about it the oil is cooking and working thru each little flake of the fish sooner or later it did what it did.

I guess maybe better go out fishing tomorrow and try my cooking lessons again.

Hey Pinetree -

I'm sitting here is FL, socially distanced, reading Skillet Cooking for Camp and Kitchen. And thinking of Q trips to come. I got to the chapter on fish and read that "... fish cook rather fast, about 10 minutes per inch of thickness..." Hmm, my bluegills are maybe 1/2" thick, so yeah, 5 minutes seems about right. Which made me think of your earlier post.

What success have you had with your fillet cooking? Any gains? Insight?

bobbernumber3: "Hey Pinetree -


I'm sitting here is FL, socially distanced, reading Skillet Cooking for Camp and Kitchen. And thinking of Q trips to come. I got to the chapter on fish and read that "... fish cook rather fast, about 10 minutes per inch of thickness..." Hmm, my bluegills are maybe 1/2" thick, so yeah, 5 minutes seems about right. Which made me think of your earlier post.


What success have you had with your fillet cooking? Any gains? Insight?"

I cut down the cooking time and flipped only once. Seemed to help quite a bit. I do like to getanice crisp coating still.

Maybe have to go ice fishing today for crappies so i can experiment a little more today. We still have like 25 inches of ice in Brainerd.