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Subject:  Re: Pan-fried flounder Date:  10/9/2012  8:13 AM
Author:  fancifree Number:  54598 of 56309

It's usually a sign that the fat (not the pan) wasn't hot enough when you put the food in.

This may have been the reason. I cook on an induction stove, which heats quickly, but maybe I misjudged. Also, could have been the butter. I also wonder if I could have used less oil and butter as it was a quick pan-fry....not a deep fry.

Also, I usually go to a fish market to get fish, but picked this up at The Fresh Market, so maybe it wasn't as fresh. I have pan-fried grouper in last few months without a problem...

Just hate that I smelled the kitchen up with fish and didn't even enjoy the meal!

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