Perfectly Pan-Fried Tarakihi — Quick, Light & Delicious
Tarakihi is one of New Zealand’s most loved fish varieties thanks to its mild flavour, soft flakes and versatility. Whether you’re cooking for the family or preparing a quick lunch, pan-frying tarakihi is one of the easiest and tastiest ways to enjoy it.
The key to perfect pan-fried tarakihi is heat control and timing. Because tarakihi fillets are thin and delicate, they cook quickly and don’t need long in the pan — making them ideal for simple weeknight meals.
So, How Long Should You Pan Fry Tarakihi?
Most tarakihi fillets take just 2–3 minutes per side in a medium-hot pan.
You’ll know it’s cooked when the flesh turns opaque, flakes easily with a fork and has a light golden crust. Overcooking can make the fillet dry, so keep a close eye on it.
General Timing Guide:
- Thin fillets: 2 minutes per side
- Medium fillets: 3 minutes per side
- Thicker cuts or skin-on fillets: 4 minutes on skin side, 2 minutes on flesh side
For best results, always start cooking with the skin side down if your fillets have skin — this crisps it up beautifully and adds flavour.
Step-by-Step: How to Pan Fry Tarakihi
1. Prepare the Fillets
Pat the tarakihi dry using a paper towel. This helps you get a crispy finish and prevents the fillet from steaming.
2. Season Simply
A sprinkle of salt, pepper and a squeeze of lemon is perfect. Tarakihi has a delicate flavour, so simple seasoning works best.
3. Heat Your Frying Pan
Preheat your pan over medium-high heat and add a splash of oil or butter. The pan should be hot enough to sizzle gently when the fish touches the surface.
4. Cook the Tarakihi
Place the fillets in the pan and let them cook without moving them. Flip once the edges turn opaque and lightly golden.
5. Rest & Serve
Let the fish rest for one minute after removing it from the heat. Serve immediately with salads, roast vegetables, rice or chips.
Tips for Better Pan-Fried Tarakihi
- Use a non-stick or stainless steel pan for even browning.
- Avoid overcrowding the pan, so the fillets cook evenly.
- Don’t flip too early — wait until the edges turn white.
- Use butter for flavour but add it towards the end to prevent burning.
- Finish with lemon for a bright, fresh taste.
Our Top Frying Pans for Cooking Tarakihi
Choosing a quality frying pan can make a big difference in how evenly and gently your tarakihi cooks. At The Living Styles NZ, we offer premium pans trusted by home cooks and chefs alike:
- Scanpan – Excellent non-stick performance & even heat control.
- Pyrolux – High value, durable pans perfect for everyday cooking.
- Valira – Lightweight pans ideal for quick fish dishes.
- Chasseur – Cast-iron heat retention for perfect searing.
- Flonal – Reliable non-stick pans with a smooth cooking surface.
View our full range of quality frying pans here: Shop Frying Pans at The Living Styles NZ
