We rely on sautéeing when we want to quickly cook some cut-up chicken, a pan of greens, or shrimp. But when the item you want to cook is larger — think a thick, juicy pork chop or fish fillet ...

If you prefer freshwater fish, such as carp, bream, pike-perch, or catfish ... opt for the last option. How do you fry fish? Place it in a hot pan with melted butter or cover it in breading.