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**casinobonbiner** · 04-29-2011, 12:24 AM

I think the thing I was missing is that I don't wait until the skillet is hot enough, ... It sounds like there's always a little sticking when it comes to fish, from your description, but I think I'm getting way too much sticking.

A hot skillet (or grill) is essential when frying (or grilling). The sear from the initial contact gives a nice char to the meat/fish and seals it to keep the juices from cooking out. Also, when considering which oil to use, keep in mind that olive oil has a very low "smoke point" and so is not quite as good for frying as something like canola oil which has a very high smoke point (that means it can get hotter before it starts to get smokey). There is always some "sticking" which is why chefs (such as Bobby Flay) who specialize in this kind of cuisine always say, put the meat/fish down on the grill/pan and then don't touch it until you are ready to flip it - then again just leave it, don't touch it again until you are ready to take it off the grill (out of the pan). The crust that forms from the grilling/frying provides stability for the fish/meat and prevents it from falling apart.

Fr David (not a chef - but I do like to cook)

04-29-2011, 12:24 AM	#8
casinobonbiner Join Date Oct 2005 Posts 373 Senior Member	I think the thing I was missing is that I don't wait until the skillet is hot enough, ... It sounds like there's always a little sticking when it comes to fish, from your description, but I think I'm getting way too much sticking. A hot skillet (or grill) is essential when frying (or grilling). The sear from the initial contact gives a nice char to the meat/fish and seals it to keep the juices from cooking out. Also, when considering which oil to use, keep in mind that olive oil has a very low "smoke point" and so is not quite as good for frying as something like canola oil which has a very high smoke point (that means it can get hotter before it starts to get smokey). There is always some "sticking" which is why chefs (such as Bobby Flay) who specialize in this kind of cuisine always say, put the meat/fish down on the grill/pan and then don't touch it until you are ready to flip it - then again just leave it, don't touch it again until you are ready to take it off the grill (out of the pan). The crust that forms from the grilling/frying provides stability for the fish/meat and prevents it from falling apart. Fr David (not a chef - but I do like to cook)
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