Friday, June 01, 2007
Someone said to me he could not fry fish the way he gets in the restaurant. He likes it almost crisp on the outside and very moist in the middle. It is very hard to make both sides crisp unless you have a very thick piece of fish. But whether you pan roast it (brown it and then pop it into the oven), fry it, grill it or broil it, the theory is the same.
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