Hmm,I just have a ordinary S/steel fry pan.
For frying fish without it sticking to the pan I find it works by heating up the fry pan until quite hot before adding oil the letting the oil heat up to when it's just starting to smoke the put the fish in.
I do the same when frying eggs.
Oh best pots and pans have a thick base, takes longer to heat but they hold the heat a lot better
