Frying fish in a casserole dish can lead to sticking to the pan, which is due to the fact that the fat and moisture in the fish tends to stick to the bottom of the pan when it comes into contact with the bottom of the pan at high temperatures. The direct contact between the fish and the bottom of the pan during the heating process, together with the evaporation of moisture at high temperatures, may lead to sticking between the food and the bottom of the pan.

To reduce the occurrence of sticking, you can minimize moisture and fat by preheating the casserole, controlling the temperature and time properly, using the right amount of oil and proper cookware, and processing the fish in advance. These measures help reduce the likelihood of fish sticking to the pan when frying in a casserole.