Once your fish has rested pat that baby dry! Apply slight pressure when patting the fillets with a paper towel.You’ll see the pooling of water, trust me. Colder temperatures tend to lock in excess moisture, letting the fish rest at room temperature will release this excess.
#BEST PAN FOR SEARING FISH SKIN#
Remove your, skin on, fish fillets from the refrigerator about 20 minutes before you plan to cook.
An oil with a high smoke point (smoke point being the max temperature an oil can handle without burning). It is the moisture that collects on the outside of our seafood that causes a no-searing situation. Thirdly, paper towels (or a very very clean kitchen towel).Able to gently tuck under delicate pieces of fish with ease. Unlike your typical kitchen spatula, fish spatulas are thin and springy. Their nonstick capabilities only go so far when bringing the heat and are notoriously unreliable for pan searing fish. You’ll be cooking on high, and these pans can stand the heat. Stainless steel is ideal or a nicely seasoned cast iron skillet. There are a few equipment needs that go into perfectly seared seafood. Never more will you have to worry about sad fish dinners or seafood searing mishaps.
#BEST PAN FOR SEARING FISH HOW TO#
Today, I’ll walk you through the process of how to sear fish, step by step. There are some rules to accomplishing the perfect sear. Trying to recreate that restaurant experience at home only to have an outcome of seared-less overcooked fish. This is an everyday struggle for seafood lovers. Crispy, golden brown outside and perfectly cooked inside. Theres nothing quite like seared seafood. Perfect the Sear: How To Sear Fish Like A Pro
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