How to pan fry fish and avoid sticking
To make sure that the skin isn’t left in the pan, stuck to it forever, make a couple of incisions in the fillet’s skin and thoroughly dry the skin side. While the fish is waiting for frying, keep it on a plate skin side up to make sure it’s dry all the time. The pan must be very hot and lightly oiled. Put the fish in skin side down and press down with a spatula. It needs to cook almost through on the skin side, when it turns quite opaque along the edges, turn it over and give it only a couple of minutes to finish off.