college_cook
Head Chef
I just wanted to do a simple catfish fillet in my skillet with some olive oil, and I thought fish was one of those things you had to cook at a really low temp for it to come out tasting great. To make a long story short my fish sat in the pan with olive oil for about 15 minutes getting almost nowhere before I cranked the heat up.
It came out not so great, which was ok since it wasn't really the star of tonight's dinner, so I don't think anyone really noticed. What is the appropriate heat to cook fish at? (My stove doesn;t have temps on the dial, just the little numbers. So maybe describe that way, or saying med. or high heat)
It came out not so great, which was ok since it wasn't really the star of tonight's dinner, so I don't think anyone really noticed. What is the appropriate heat to cook fish at? (My stove doesn;t have temps on the dial, just the little numbers. So maybe describe that way, or saying med. or high heat)