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Updated August 2026 · 6 min read · UK kitchen specialists
In short
For most home cooks the best pan for fish is a good hybrid or non-stick frying pan: enough heat to crisp the skin, but a surface slippery enough that a delicate fillet releases cleanly instead of tearing. A 24–28 cm pan suits fillets and small whole fish; add a lid if you like to steam or finish gently. Cast iron sears superbly but is less forgiving with flaky fish.
Fish is one of the trickiest things to cook well in a pan. Get it right and you have crisp, golden skin and moist, flaky flesh; get it wrong and the fillet sticks, tears and steams in its own liquid. The pan matters more than almost any other tool here — so this guide covers what to look for, what size to buy, and the pans we would actually pick.
What to look for in a pan for fish
The single most important factor is the cooking surface. Fish skin wants to grip a hot pan, and delicate flesh falls apart if you have to fight to free it — so the winning combination is a surface that both sears and releases. Here is how the common materials stack up:
| Surface | For fish |
|---|---|
| Hybrid (stainless + non-stick) — best all-round | Sears skin crisp yet releases delicate fillets; metal-utensil and oven safe. The easiest choice for most cooks. |
| Non-stick | Excellent release for delicate fish, easy to clean; less searing power and the coating wears over time. |
| Cast iron | Superb heat retention and searing; heavy, needs seasoning and is less forgiving with flaky fillets. |
| Stainless steel | Durable and great for a hard sear, but fish sticks readily unless the pan is properly hot and oiled. |
This is exactly why a hybrid pan has become the sensible default for fish: it gives you the sear of stainless steel with the release of non-stick, in one pan you can also put in the oven. If you want the full breakdown, see our guide to the different types of frying pans.
What size and shape of pan is best for fish?
A shallow, flat-bottomed frying pan or skillet is ideal for most fish — it gives you room to slide a fish slice underneath and space so fillets sear rather than steam. Sloped sides make turning easier; a lid helps if you like to finish gently or steam.
On size: a 20–24 cm pan is right for one or two fillets, a 26 cm pan is the everyday all-rounder for a couple of portions, and a 28 cm pan gives you room for several fillets or a small whole fish without crowding. Crowding is the enemy — a packed pan drops in temperature and the fish steams.
Our picks: the Hive Hybrid™ range for fish
Our Hive Hybrid™ pans use a raised stainless honeycomb over a non-stick base — the hybrid surface that sears fish skin crisp while still letting a delicate fillet lift away cleanly. They are oven-safe and work on induction, so you can start a fillet on the hob and finish it in the oven.
Pros
✓ Room for several fillets or a small whole fish
✓ Sears skin crisp, releases cleanly
✓ Oven and induction safe
Cons
– Larger than you need for one portion
– No lid included at this size
Best for: cooking fish for the whole table.
View the 28cm pan →
Pros
✓ The everyday size for one or two portions
✓ Same hybrid sear-and-release surface
✓ Light enough to handle one-handed
Cons
– Tight for more than two fillets
– No lid at this size
Best for: everyday fish suppers for one or two.
View the 26cm pan →
Pros
✓ Lid lets you gently steam or finish fish
✓ Keeps delicate fish moist
✓ Same everyday 26cm size
Cons
– A little more than the lidless pan
– Lid adds storage bulk
Best for: cooks who steam, braise or finish fish with a lid.
View the 26cm pan & lid →| Pan | Price | Best for |
|---|---|---|
| Hive Hybrid™ 28cm | £79.99 | Whole fish & multiple fillets |
| Hive Hybrid™ 26cm — everyday pick | £74.99 | One or two portions |
| Hive Hybrid™ 26cm & Lid | £84.99 | Steaming & finishing |
Want the whole range at once? The Hive Hybrid frying-pan collection also includes 20cm and 24cm pans and full sets.
How to stop fish sticking to the pan
Even the right pan needs the right technique. Five things that make the difference:
✓ Pat the fish dry before it hits the pan — surface moisture is what makes it stick and steam.
✓ Preheat the pan and the oil so the fish sears on contact rather than gluing itself down.
✓ Lay fillets skin-side down and press gently for a few seconds so the skin stays flat and crisps.
✓ Leave it alone — fish releases naturally when the crust forms; if it resists, it is not ready to turn.
✓ Do not crowd the pan — cook in batches so the temperature stays up.
Frequently asked questions
What is the best pan for cooking fish?
For most home cooks, a hybrid or good non-stick frying pan is best: it crisps fish skin while still releasing delicate fillets cleanly. Cast iron sears superbly but is heavier and less forgiving with flaky fish.
What size frying pan is best for fish?
A 20–24 cm pan suits one or two fillets, 26 cm is the everyday all-rounder, and 28 cm gives room for several fillets or a small whole fish. Avoid crowding — a packed pan makes fish steam instead of sear.
Is non-stick or stainless steel better for fish?
Non-stick (or a hybrid surface) is more forgiving for delicate fish because the fillet releases without tearing. Stainless steel gives a harder sear but the fish will stick unless the pan is properly preheated and oiled.
Can you cook fish in a cast iron pan?
Yes — cast iron gives excellent searing and crisp skin, and it goes from hob to oven. Just make sure it is well seasoned and properly hot, and be gentle turning flaky fillets, as they can stick more than in a hybrid or non-stick pan.
How do you stop fish sticking to the pan?
Pat the fish dry, preheat the pan and oil, lay fillets skin-side down and leave them undisturbed until a crust forms — fish releases itself when it is ready to turn. Do not crowd the pan.
Related guides
Ready to cook fish properly? Browse the Hive Hybrid frying-pan range.
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