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  1. Or just get the pan screaming hot, butter in, fish skin side down. Once the edges are properly browned you can safely flip it without the skin sticking.

    Then just a bit more butter, lemon, maybe a dash of white wine and drop the heat to let it gently finish off

  2. I knew from the first second that he was going to try to play the hero and fry the fish in a stainless steel frying pan. This is one of the biggest clichés of a bald American chef.

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