Why You Should Butter-Baste Fish
Feb 11, 2020
3 minutes
BY STEVE DUNN
Want to know a secret? Even as a professional cook, I used to get a little nervous when it came time to sauté fish. Fish is expensive, and it can go from juicy to dry in a blink. And when you’re dealing with flaky types such as cod, there is a good chance that the fragile fillets will fall apart when flipped.
These days, however, I cook cod and similar fish with ease, and the results are outstanding. That’s because
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