|
|
Article: Pan cooking fish a quick option, Peanut oil, bread crumbs offer perfect combo
- Article from:
- Charleston Daily Mail
- Article date:
- September 29, 1999
- Author:
CopyrightCopyright 1999 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
|
Cooking fish at home is problematic for most of us since it
overcooks easily and Americans are a great deal more comfortable
preparing meat.
Some methods, such as steaming, are totally dependent on
absolutely fresh fish and the balance of ingredients requires a
practiced and subtle hand. I was looking for quick and easy cooking
methods which added both flavor and texture to the fish, did not
require fish caught and brought to market within hours, and would
work with a wide range of species since availability changes daily.
Naturally, I pulled out my saute pan. Sauteing always adds flavor
and the relatively high heat speeds up cooking. Next, I decided to
work with thin fish fillets which are ...