![]() The striped bass fishery, once endangered, has fully recovered and is now flourishing. Add a handful of toasted nuts for flavor and texture. Add tomato sauce to the hot pan and stir in all the brown bits left on the pan for added flavor, or deglaze the hot pan with wine or lemon juice and finish with a swirl of butter or extra-virgin olive oil and a handful of herbs. A quick pan sauce can be made aft er you have removed the fish and poured off the cooking fat. Also, don’t crowd the fish or it will sweat and give off liquid, ruining any chances of browning and crisping. ![]() Remember that the pan must be quite hot before the fish is added this will keep it from sticking. Cook the fillets on their skin for the majority of the time, about 5 to 7 minutes, depending on their thickness, then turn them and cook on the flesh side for just another minute or two, or until done. This will hold the fillets fl at and ensure even crisping of the skin. To keep the skin next to the hot pan (which is necessary to crisp it), weigh the fillets down with a foil-wrapped skillet that is slightly smaller than the one used for the cooking. The skin will shrink while it cooks, pulling the fish up from the bottom of the pan. Put the fish into the pan skin side down. When cooking fish with skin, add more fat to the pan, about 1/8 inch deep. Remove the fish from the pan when it is just slightly underdone, as it will continue cooking in the residual heat. Cook for another 3 minutes and test for doneness. Carefully add the fish and cook over medium-high heat for 3 minutes (4 to 5 minutes for whole fish) and then turn. For skinless fillets, heat a heavy sauté or frying pan until quite hot add just enough oil, clarified butter, or a mix of oil and whole butter to cover the bottom of the pan. Season the fish with salt and pepper and other seasonings such as chopped fresh herbs or crushed spices as desired. Pan-frying is best for thinner fillets and steaks, or for whole fish that are no more than 1 inch thick.
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