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Miche

In article . com>,
wrote:

> Hi Everyone,
>
> I am trying to saute frozen whiting but I'm running into a
> few issues. I'd really appreciate any advice:
>
> 1. I've been thawing my fish by putting it in a plastic bag,
> placing it on an incline, and running warm water over it
> until its soft. Of course the fish is still soaked, and when
> you put wet fish in a saute pan of hot extra virgin olive oil
> you get splatter. Is there a better way to thaw my fish
> and get more fluid out?

I wrap it in a paper towel and microwave it gently (use the "defrost"
setting if you have one) until it's just thawed.

> 2. When I pour the oil into the pan, the oil goes
> immediately to the rim of the pan's bottom, so there's
> no oil underneath the fish when I lay the fish down. What's
> up with the oil?

Pan a bit too hot?

> 3. Can I saute fish in an iron skillet?

Sure, why not?

Miche

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After enlightenment: fetch mail, shuffle paper