Pan-fried fish is one of my favourite foods, but I'm still not good at making it (while my Grandmother can do it in the dark). I over-cook, undercook, make it fall apart etc. I always use my cast iron, but I'm not sure what temperature to be frying at. My stove seems a little wonky, so 'medium' and 'high' aren't always helpful. Is there an ideal pan temperature for frying fish? Thanks.

 

If you can actually figure out how to "temp" your pan, then 350.....otherwise medium-low to medium is your best bet. You want it warm enough to imediately start browning your fish so it doesn't stick, but at the same time cool enough to leave it on one side of the fish so it can cook half way through without burning the side that it's on.