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Food & Drink / Recipes/Cooking
|Subject: Re: Pan-fried flounder||Date: 10/9/2012 8:13 AM|
|Author: fancifree||Number: 54598 of 55698|
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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