oil (this reduces oil breakdown into sticky
polymers), or lightly oil the fish surfaces
instead. If an especially crisp skin or crust is
desired, the fish should be started on that side,
pressed gently to maximize contact between
hot pan and skin, and left long enough on high
heat to develop the desired texture, then
turned once and allowed to finish cooking
through on lower heat. Thin fillets cook in just
a few minutes per side, and require a hotter
pan in order to brown quickly.
Deep Frying In deep frying, the fish is usually
protected with a batter or breading, and more
or less immersed in oil, a relatively inefficient
conductor of heat, at a temperature around
350ºF/175ºC, well above the boiling point of
water. The surface dries out and gets hot
enough to brown and to develop a
characteristic rich aroma and a crisp crust that
acts as a layer of insulation and slows
subsequent heating. The fish is therefore