flipping easier.
Perfect Fish Tip 2: Drier Is Better
Nothing cools down oil faster than wet stuff being added to
it. Rather than working toward searing your meat, the
energy from the hot oil ends up getting used to evaporate
excess moisture. The drier your meat before it goes in the
pan, the better. I press my fish fillets firmly between paper
towels before I transfer them to the pan (skin side down).
Perfect Fish Tip 3: Hold On Tight—She’s a Fighter!
Fish skin shrinks as it cooks due to proteins tightening and
water and fat being driven off. What happens when this
occurs? Like a bimetal strip, the fish fillet will begin to curl
up on itself. This curvature can cause uneven cooking—the
edges of the skin in tight contact with the pan will end up
overcooking and burning while the central regions that are