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Nuts
To Fish
Ed asks: In a few restaurants I've had fabulous pompano and other fish covered with a crushed macadamia nuts or almonds or pecans, pan fried. I tried to do something similar myself with speckled trout, but the nuts tended to burn and the fish tended to fall apart. Any suggestions? Tom sez: Most nuts, when roasted or sauteed, darken slowly, then suddenly go to black. This means that you must watch that pan assiduously, and as soon as you see a color that makes you think, "Okay, just a little more," that's the time to take it out. It will continue cooking a little longer even off the heat. The fact that you're having problems with the fish staying together also tells me you're cooking it too long. I'm also thinking that the oil may be too hot. Try doing it with butter over medium-high heat. But watch the pan carefully! Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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