Sauté is the French name for a type of cooking we’re all very familiar with. Put simply, it means using a hot pan and a little oil or butter to fry food very quickly. It’s also a cooking technique tailor-made for seafood. Here are some of our favorite—and expert-approved—tips to get you sautéing seafood like a pro.
Here’s our favorite tips to help you cook seafood with a crispy exterior and sweet, moist flesh:
- Make your seafood reaches room temperature first.
- Pat dry, so it doesn’t steam on the bottom.
- Make sure your pan is hot first. Then swirl in some oil, and add your fish.
- Don’t overcrowd your pan.
Here’s what you need:
- Sauté pan large enough to hold several fillets
Best seafood for sauteing
Cuts: fish fillets under 1½” in thickness
Fish: Sole, Whitefish, Sand Dab, Flounder, Tilefish, Whiting, Trout, Speckled Trout, Sand Dab, Snapper
Other seafood: Shucked oysters, large shrimp, scallops