How to cook grouper in a pan
How is grouper supposed to be cooked?
Do you leave the skin on grouper?
First, you probably want it skinless. The skin on many fish, and grouper in specific, shrinks a lot when cooking, and can make the fillet curl violently. It is crispy and tasty, however, so if you want to keep the skin on, score it carefully with a very sharp knife.
How healthy is grouper?
Can you overcook grouper?
What does grouper fish taste like?
Should you take skin off fish before cooking?
So when you’re cooking salmon, keep that skin on: It provides a safety layer between your fish’s flesh and a hot pan or grill. Start with the skin-side down, and let it crisp up. It’s much easier to slide a fish spatula under the salmon’s skin than under its delicate flesh. The only exceptions?
How do you know when grouper is cooked?
Does grouper taste like cod?
Is red or Black Grouper better?
How long should I cook fish?
Is grouper a good fish?
WHat is the 10 minute rule for cooking fish?
What fish is best for pan frying?
How do I season my fish?
How do you flip fish in a pan?
How do you pan fry fish without sticking?
Is it better to fry fish in butter or oil?
Why do you Coat fish in flour before frying?
How long does it take to fry fish in a pan?
Lay the two fillets into the skillets, and pan-fry on each side until golden, or about three minutes per side. Use a pair of tongs ($12; Amazon) to safely flip the fish over. Remove with tongs and drain on a plate lined with a layer of paper towels.