Eat a Little Better by Sam Kass

Author:Sam Kass
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2018-04-17T04:00:00+00:00

WHAT YOU’LL NEED

Fish fillets and flour

A heavy pan wide enough to hold the fillets without crowding

Kosher salt

Canola or grapeseed oil

A thin spatula, or even better, a proper fish spatula (for easy flipping)

Get whatever you’re serving with the fish—the rice, the salad—ready to go.

Grab a heavy pan and set it over medium-high heat. If your piece of fish is an inch or more thick, preheat the oven to 375°F, too. Give the pan a couple minutes to get good and hot—this helps keep it from sticking.

Pat the fillets dry with paper towels and season both sides with salt. If the fish has skin, lay it skin-side down on a plate of flour to coat it in an even, thin layer.

Pour a healthy slick of neutral oil, like canola or grapeseed (extra-virgin olive oil will smoke like crazy) into the pan and swirl it to coat.

Add the fillets (skin-side down, if applicable) and cook, without touching them (seriously, don’t do it!), until you see a golden-brown border around the fillets. One exception: If the fish curls, use a spatula to gently but firmly press it down so the fillets lie flat. Do this a couple of times and the fish should stay flat without further pressing.

Carefully flip the fish (it’ll release easily now that it’s brown and enough moisture has evaporated) and cook briefly just until it’s fully cooked (see following). If it’s thick, transfer the pan to the oven to finish cooking for a few minutes. Eat right away.

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