![]() ![]() The best oils for frying fish are sunflower oil, canola oil, and safflower oil. Use oil with a high smoke point- High cooking temperatures (between 350 and 375 degrees) equal crispy, flaky fish.Be sure to pat the fish fry dry before dipping it in the flour. Coat with flour before cooking- Coating your fish in a light layer of flour helps create a crispy golden-brown crust while locking flavor and moisture inside.Otherwise, you'll need to flip and remove smaller pieces first to keep them from overcooking. Cook similar filet sizes at once- Streamline your cooking process and achieve more uniform results by frying the same size filets at once.As a result, it'll be greasy and overcooked. Overcrowding drops the temperature of the cooking oil, causing your fish to absorb more than it usually would. Don't overcrowd your frying pan- Only cooking a few filets at a time leads to a crispy exterior and a flaky interior that's evenly cooked all the way through.Multiple flips can lead to broken filets that don't get fully brown. You should only cook the filet once on each side. Only flip once- Overhandling fish can quickly cause it to fall apart.Only cook the other side for a few minutes to get a crisp, flaky finish. Once your spatula can slide underneath, it's time to flip. ![]() Leave the skin-side down for 3/4 of the total cooking time. While the skin may stick at first, it'll release as it cooks. Start skin-side down- Pan-frying, grilling, or searing fish skin-side first helps ensure a nice, even crisp without overcooking.Waiting until it's good and hot helps your fish cook evenly all the way through. Preheat the pan- Adding your fish to the pan before it's reached full temperature can easily lead to overcooking.Pat seafood dry before cooking- Remove excess moisture that leads to mushiness and overcooking by gently patting the outside of the filet with paper towels before it hits the pan.For the best flavor and texture, stick to fresh cuts of wild-caught seafood, and steer clear of anything frozen and farm-raised. ![]() Stick to high-quality, sustainably-sourced cuts- No cooking method can turn a cheap strore brought cut into a freshly-caught filet.Here are a few helpful tips for cooking your best seafood ever: Remove the pan from the heat and let the lamb chops sit for about 10 minutes until they reach a temperature of 125 degrees F when tested with a digital meat thermometer for medium-rare.Now that you're equipped with the right pan for fish, it's time to start cooking.As the butter melts, spoon it over each of the lamb chops for about 5 minutes. Reduce the heat to low and add the butter, garlic, and fresh herbs to the pan.Cook the lamb chops for 3-4 minutes without moving so that they can sear on one side, then use the tongs to flip and cook on the other side for another 3-4 minutes.Add the oil so it can get hot before placing the lamb chops in, making sure not to crowd the pan. You can the meat to sizzle immediately when it hits the pan so it develops a wonderful crust. Heat the pan over medium-high heat until it is good and hot.Season the lamb chops with coarse salt and freshly ground black pepper on both sides. ![]() This allows them to come up to temperature and cook much more evenly.
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