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SHALLOW
FRYING (2 of 6)
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Hospitality
and Catering |
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| Clean and prepare the fish by washing the whole fish or fish cut in clean cold water. |
| Prepare some seasoned flour and dip the fish on both sides in the flour and shake well to remove excess flour. |
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Heat some butter that has been clarified in a sauté pan and cook the fish presentation side first. Oil or margarine can be used instead of butter. |
| The fish is cooked on the presentation side first to maintain the presentation qualities of the piece of fish. Turn using a fish slice or preferably a long, wide bladed palette knife. |
| Most of the rules regarding cleaning of equipment and safety aspects of deep frying apply to Sauté. |
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