If the fish is coated in flour or breadcrumbs, cook until the coating is a golden-brown. The trick is to retain an even heat, so that all parts of the base of the fish cook evenly. Place a fillet on the flour, pat it down, turn it, and pat it on the other side to thoroughly coat the fillet with a thin layer of flour. The entry of the fish will drop the temperature of the pan a little. Cook the fish for about 90 seconds and turn, taking care. For an extremely lightly coated fish, you can go directly to Step 7 to Cook the Fish Fillets. Adjust gently, but only for a few seconds. Cook the same on … Carefully lift the fish out of the pan with the spatula. Shake off any excess flour. 5. A piece of fish needs to be heated to 145º or higher to be safe for consumption. The best way to tell if a piece of fish is thoroughly cooked is to check the temperature with a meat thermometer.
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