I bought some frozen trout filets, pre-seasoned. As instructed on the box, I left one in the fridge yesterday to thaw overnight. Today -- also as instructed on the box -- I put the stove on medium-high (7) and heated up the frying pan, and then put the fish in.
This was a horrible mistake.
I was smart enough to use canola oil instead of olive oil (which the box suggested), since olive oil will burn easily at that temperature. I probably should have realized the temperature was too high regardless. The oil exploded when the fish went in the pan, giving me a nasty burn on the finger. The fish also began burning immediately, which I didn't notice as I tended to my finger.
The skin turned to charcoal, but fortunately I salvaged the rest of it and it was, fortunately, delicious. (It tasted like bacon. Is that normal?) But I would like to avoid all the burning and smoke-filled kitchen and all that. How should I properly fry my trout? I could turn the heat stupid low, but then I'd be worried about not cooking it well enough.
Teach a man to (cook a) fish!