How to Pan Fry Fish Without Sticking
One of the things that always kept me from eating more fish is that I never really figured out how to pan fry fish without it sticking to the pan and then crumbling into bits and pieces as I lift them from the pan. Recently my friend taught me this trick and it works on both salmon and red snapper. After you pour oil into the pan, sprinkle lots of salt into the oil. The salt will keep the fish from sticking to the pan. This technique has opened up a lot of culinary doors for me. The fish won’t get too salty because most of it stays in the oil. Apparently this is a common Chinese cooking technique. Despite my love/hate relationship with my heritage, Chinese culinary culture is still highly rated in my book.
Noted. I’ll try it next time. I promise.
Said by Eisenstein August 21st, 2007 at about 9:51 PM
Where do you get Mangrove Snapper in Palo Alto? BTW do you know anything about John Fry?
Said by Eisenstein August 21st, 2007 at about 9:52 PM
Is that a joke? John Fry?
Isn’t Red Snapper a really common fish? I don’t know. Trader Joe’s had it.
Said by Naproxen August 22nd, 2007 at about 12:16 AM
of Fry’s electronics–he started the American Institute of Mathematics in Palo Alto.
Said by Eisenstein August 22nd, 2007 at about 12:16 PM