When blackening fish, sticking can be a common issue. To help prevent the fish from sticking to the pan, here are a few tips:
Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet provides a naturally non-stick surface. Before cooking, make sure your cast iron skillet is properly seasoned by coating it with a thin layer of oil and heating it until it becomes hot.
Preheat the skillet properly: Ensure that the skillet is preheated over medium-high to high heat for a few minutes before adding the fish. A hot skillet helps to create a sear on the fish, making it less likely to stick.
Oil the fish, not the pan: Rather than oiling the skillet, brush or rub a light layer of oil directly onto the fish. This allows for better control of the amount of oil used and helps to prevent excess oil from pooling in the pan, which can lead to sticking.
Dry the fish: Pat the fish dry with a paper towel before seasoning it and adding it to the pan. Moisture on the surface of the fish can cause it to stick, so ensuring it's dry will help prevent sticking.
Don't move the fish too early: Once you've placed the fish in the pan, allow it to cook undisturbed for a couple of minutes before attempting to flip it. This helps develop a crust and release the fish from the pan naturally.
Use a metal spatula: When it's time to flip the fish, use a thin, metal spatula to gently lift and turn it. A flexible spatula with a thin edge will help prevent the fish from breaking apart and sticking.
Remember, even with these precautions, some sticking may still occur. If you encounter sticking, gently loosen the fish from the pan using the spatula and proceed with the cooking process.