Twice now I've tried pan frying fillets of white fish (Swai and Flouder) in olive oil and butter. Both times the fish has disintegrated into unsightly mush. Is there some technique I'm missing? How can I pan fry without the fish falling apart?
Fish – How to prevent fish disintegrating in frying pan
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Best Answer
When we pan fry white fish, we use a non-stick but do not marinade nor bread it.
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