How to Saute Seafood
How to Saute Seafood
How to Saute Seafood
The best seafoods to saute are fish fillets under 1-1/2" thick, shucked oysters, large shrimp and scallops. Sautéing, or pan frying is somewhat similar to stir-frying. Sautéed seafoods are cooked over medium heat. The seafood is browned on one side, and is then turned over to finish cooking on the other side. Try lightly coating the seafood with flour, fine cornmeal, breadcrumbs or finely chopped nuts for a crisp outside and tender inside. Use a skillet with a non-stick surface to avoid using additional fat for cooking.
Heat a small amount of oil or butter in a heavy skillet over medium heat. Before placing seafood in the pan pat it dry to avoid any splattering during cooking. Add the seafood and cook on each side until browned and opaque through the thickest part. A good rule of thumb is to cook the seafood 10 minutes per inch thickness.