  |
|
|
|
Almost any fish is good sautéed, whether left whole (if small) or in the form of steaks or fillets. Firm-fleshed fish, such as salmon, monkfish and sole are most suitable for this cooking method. The use of a pan with a non-stick surface is best for this preparation. It minimizes the amount of oil required, helping to preserve the nutritional benefits of the natural, low-fat content of the fish. To prepare a pan-fried fish, the fish may be coated first with seasoned flour, cornmeal (southern-style), oatmeal (Scottish-style) or other suitable ingredient. This will seal the fish and achieve the proper crusting needed. The coated fish is then fried in fat. The fat used also has an effect on the end product in both flavor and browning. Clarified butter is excellent for flavor and browning, but only when a medium temperature sauté can be used. A mixture of oil and clarified butter will give some of the same properties of flavor and browning, yet allow a higher frying temperature. Many ethnic cuisines require the use of specific oils in their recipes, such as olive oil or lard. A variation of pan frying is the use of a heavy ridged pan. The fish cooks on the ridges, above the fat and acquires a brown, grilled lattice pattern. One classic method for sautéing fish is called a la meuniere. In this preparation the product is dredged in flour and sautéed in clarified butter. It is then plated and sprinkled with lemon juice and chopped parsley. Freshly prepared hot brown butter is immediately poured over it. When the hot butter contacts the lemon juice it creates a froth. The fish is then served immediately.
|
|
|
|
