How to Pan-Fry Lingcod

1. Heat a skillet over medium-high heat. Meanwhile, pat fish dry with a tea towel or paper towel, then season with salt and pepper.

2. Add just enough oil to cover bottom of skillet, then allow to heat up. Once oil begins to shimmer (hot enough to sizzle) carefully place fish onto skillet, lowering the fillet away from your body to reduce risk of getting splattered. Reduce heat to medium to prevent overcooking.

3. Sear undisturbed until fish releases easily with the help of the fish spatula, about 3 to 4 minutes. Flip carefully, then allow to cook until internal temperature of fish reaches 130F at its thickest part for medium doneness, about 3 or 4 minutes depending on thickness of fish.

4. Enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.