Tuesday, April 11, 2006

Frying Fish

P’s grandmother was an expert in frying breaded fish. The fish remained intact and the crust was nice and crisp. His mother, who was a wonderful cook, failed dismally where frying fish was concerned, much to her distress.
For P, on the other hand, it is about the only thing he can cook, and he loves to make a great show of preparing his trout. They are wonderful!
I now have finally uncovered the secret of frying fish successfully, when I read a recipe by Jamie Oliver.
Make sure you heat your frying pan thoroughly. I use cast iron pans, which are heavy but stable and they can stand a lot of heat. Then add the oil. When it is “rippling”, the pan is hot enough. The fish will stay whole, and the crust will be crisp. Don’t fry longer than just a few minutes on either side. Thus the flesh will remain moist.

No comments: