But if you want a memorable meal — dare I say revelatory — hightail it to.
"My preferred method is to watch the bottom of the pan while it is heating," Barbarigou says."Once you see wave-like ripples, the oil has reached its desired temperature."
Throw a pinch of flour into the pan or dip the end of a wooden spoon in the oil and wait for it to begin to bubble..Courtesy of Papadakis.Practice portion control.. "While it's tempting to add a small mountain of fish and fry everything in one go, it is really important that you cook fish in as many sessions as possible," the chef explains.
Since room temperature fish causes the oil to lose some of its own temperature, cooking a slew at the same time will cause your fish to absorb more oil, adding more calories and losing that sought-after crisp crust.Once your fish is cooked, place it on absorbent paper towels and gently pat both sides dry, which will help it maintain its crispy texture.. Another pro tip: Never cover pan-fried fish once it's cooked.. Only flip once..
While cooking, watch as the flesh slowly changes color until it reaches halfway down the filet.
Then flip it and continue cooking until the two cooking lines barely meet in the center.4. cilantro stems plus 1/2 cup fresh cilantro leaves.
thinly sliced serrano chile.1. large garlic clove, grated.
Tahini Salad (recipe follows) and flatbread, for serving.Preheat oven to 400°F with oven racks in middle and top positions.
(Editor: Quick Chairs)