Fish is cooked in a small amount of fat or oil in a frying or Sauté pan. The food is placed into the pan presentation side first for good appearance. The fat is replaced each time. This method applies to high quality small cuts of fish.
MEUNIÈRE
Meunière is a term relating to shallow frying: fish is passed through seasoned flour, and then cooked and finished with lemon juice, nut brown butter and parsley.
GRIDDLE
Foods are cooked on a preheated solid metal plate whilst being turned regularly.
STIR-FRY
Food is fast fried in a Wok or frying pan. Suitable food types include vegetables, thin strips of fish, prawns and seafood.
