Pluto’s had an open kitchen, right there behind the counter. As a middle-aged woman took our orders, a middle-aged man (the husband-and-wife owners, I’m going to guess now) started cooking them. For every order of fries, he grabbed a large Idaho baking potato, shoved it into a metal box on the wall above the frier and pulled a big handle topped with a red rubber grip. The potatoes shot through the cutter with a hiss and thunk, and perfectly cut fies dropped into the hot oil. A few minutes later, the woman served up the fries wrapped in wax paper and set in a cheap plastic basket.

I can’t remember if Pluto’s double-cooked their fries. I didn’t pay much attention to food back then. But remembering how good they were, I have to think they did. After all, that’s the key to perfect fries: you fry them once at a low temperature (say, 350F) to cook them through, then flash fry them again at a higher temperature (say, 450F) to crisp the outside.

Making perfect fries at home can be tough, especially if you don’t have a Fry Daddy or some other device specifically made to dunk food in hot oil. Deep frying in pans can be a messy, time-consuming process. Luckily, you can achive results that are pretty close with a regular skillet and a big stock pot. And if you happen to be making steaks to serve at the same time? Congratulations, you get to mimic classic French fries (or pomme frites) that are often fried in rendered beef, pig, or duck fat.

Perfect steak and fries

Ingredients:

• One large Yukon gold potato for each diner
• About 1/4 – 1/2 pound of flat iron steak for each diner
• Prepared salad
• Olive oil
• Vegetable or some other generic cooking oil

Supplies:

• One large stock or soup pot
• One large skillet

1. Pull the beef from the fridge, salt it, and set it aside.
2. Scrub your potatoes, then slice them lengthwise into half-inch sections
3. Slice each of those sections cross-ways into half-inch lengths (raw French fries)
4. Put the potatoes in the stock pot and fill with cold water until the potatoes are submerged (about 1 inch under water)
5. Put the stock pot on the stove over high heat
6. While the water heats, set the skillet on the stove, add a dash of olive oil, and set the heat to medium-high
7. Once the water starts boiling, set a timer for eight minutes, and carefully lay the steaks in the pan
8. At the four-minute mark, flip the steaks
9. Let them cook another four minutes, then move them to a plate, and cover them with aluminium foil
10. Drain the potatoes
11. Add oil to the skillet until you have it filled about a quarter inch
12. Bring the heat back up to medium high, wait a bit, and add the fries in batches¹
13. Let each batch cook three to four minutes (no, don’t flip or move or touch them or anything. They’ll get good and crispy on three sides), then transfer to a plate heavily lined with paper towels
14. Liberally salt the fries, slice the steak and serve with a little salad

1. Give the fries a little room. If you put too many in the pan at once, the steam released by cooking won’t have anywhere to go, and you’ll end up with steamed, boiled potatoes instead of fried. And unless you’re going to mash them, you don’t want steamed, boiled potatoes.

Pan-seared tilapia with bacon and shallots (links to a previous post)

A: We’re all scared of fish. Undercooked, fish of any but the best quality ends up cold, clammy and unappetizing. Overcooked, it falls apart or ends up chewy. Overcooked fish also tends to extrude its fishiest chemicals, which is one of the reasons reheating fish can be so difficult. But a pan-fried fish can be a wonderful thing. Simple, delicate, delicious. To successfully pan-fry fish, it’s important to consider the following: method, variety, fat, heat, hardware.

Method
I’m going to make the assumption that when you ask about pan-frying a fish, you’re talking about frying fish in a skillet with a little bit of oil, like you might sear tuna. The considerations I talk about here will work for any kind of frying, but fish usually doesn’t stick if you go with a traditional pan-fry method: a quarter to half an inch of oil in a heavy skillet, battered fish fried on one side, then the other. Fish you might find at the local southern diner comes to mind. If you ARE talking about a traditional pan fry, I’ve included some batter recipes at the bottom and some simple techniques you can use to pan fry or deep fry your fish to perfection.

Variety
Fish come in all shapes and sizes. It’s a no-brainer, I know, but it has a lot do with how well it will stand up to searing in a skillet.

In general, fish have much less connective tissue than other animals, and many fish have much less connective tissue than others. Connective tissue helps hold muscle fibers together and it melts away under high heat. Your fish probably flakes apart in the pan because you’ve cooked it too long, or it didn’t have much connective tissue to begin with.

The amount of connective tissue a fish has depends largely on the life it leads beneath the waves. Fish that move a lot, like tuna and salmon, have a great deal of connective tissue because their muscles are highly developed and are in constant or near-constant use. Fish that don’t have to move very often have less connective tissue, and fish that rarely move at all have almost none, relatively speaking. So, take a moment and think about the grouper spending its days moving gently to and fro among the coral reefs in shallow waters. It’s going to have less connective tissue than the tuna or mahi-mahi, but will probably have more than, say, bass, who spend ninety-percent of their time floating still beneath downed logs or rock ledges.

Fish with a high amount of connective tissue are going to stand up well to pan searing. Fish with little connective tissue are better suited to grilling (using a fish basket), poaching, steaming or baking.

Fat
No one likes to talk about fat. It’s become an ugly word, but if you’re pan searing, whether it be fish or steak or vegetables, you’re going to need some fat. White fish like cod work marvelously with butter, but butter has a very low smoke point. Olive oil, too, has a fairly low smoke point, but the flavor it can impart to certain fish is fantastic. What I would recommend is mixing an equal part canola or other high-heat, low-flavor oil with the butter or olive oil to help raise the overall smoke point. Raising the smoke point will allow you to work at higher temperatures which might be a key to your sticky problem.

Heat
The challenge with cooking any protein is managing heat. Specifically, getting the middle heated through without burning the exterior. They key? Let the meat or fish spend a little time outside the fridge, right there on the counter. I always try to allow any protein I’m cooking to come as close to room temperature as I feel comfortable. I’ll let steaks rest, salted, for about 15 minutes on the counter. I wait the same time with chicken. Fish, depending on the thickness, might not need as much time, but certainly five or ten minutes will help immensely.

When searing fish, you’re going to work hot and fast. I would suggest searing at about medium-high (it will vary some, depending on your oven), and for no more than a couple minutes on each side, depending on how thick the fish is and the variety you have. I’d say no more than a minute per side on thin fillets of delicate fish.

Hardware
Turning fish is next to impossible without a fish spatula, especially if the fish is delicate, like the grouper I mentioned above. If you cook fish a lot, I’d recommend buying one. They’re long and thin and designed to be able to support the whole fillet. If you’re like me, and don’t cook a lot of fish, then just keep two spatulas on hand and use them in tandem when you want to turn the fillet.

I’d also invest in a good, even-heating pan. You can get incredible deals on cookware at Amazon.com.

So now you’re ready to cook

Ingredients

• Two thick grouper fillets
• Kosher salt
• fresh black pepper
• Sliced lemon
• One clove of garlic

1. Put about 1/2 a tablespoon butter and 1/2 a tablespoon canola oil in a medium-sized skillet (it’ll need to be big enough to hold both fillets). Set the skillet over medium-high heat.
2. While the oil heats, mince the garlic and sprinkle the fillets with salt.
3. Add the garlic to the oil and let it sizzle a few seconds, then place the fillets into the oil, skin side up.
   • (Note: by placing the fillets in the skillet flesh-side down, you’re allowing some of the naturally occuring fat in the fish to mingle with the oil in the pan, bringing some extra flavor to it. You’re also going to cook the most fragile side of the fish while its connective tissue is strongest)
4. After a couple minutes, use your fish spatula to flip the fillets, and cook them the same amount of time on the other side
5. Plate, sprinkle with pepper and hit them with a dash of lemon juice

The traditional fry
There are two variations on the traditional fried fish I’m familiar with: catfish, because I’m from the south, and shrimp, because shrimp tastes good.

Fried catfish:
Two catfish fillets

batter:
12 oz beer
1.5 cups flour + 1 cup flour
.5 tsp salt

Put one cup flour in a shallow dish. In a large bowl, mix together the remaining flour, the salt, and the beer. Heat about 1/2 inch oil in a heavy skillet. Pull out the catfish fillets, pat them dry, then dredge them through the flour. Dunk them briefly in the batter, and lay them into the hot oil. Cook about 90 seconds per side, serve with lemon and tartar sauce, corn bread with honey and cole slaw.

Fried shrimp
About a dozen large shrimp, peeled and deveined

breading and batter
.5 cup buttermilk
1.5 cups panko breadcrumbs
.5 tsp paprika
.5 tbl garlic powder (or less, to taste)
.5 tsp ground ginger
.5 tsp salt
black pepper to taste

Heat .5 inches of oil in a heavy skillet over medium-high heat. Pat the shrimp dry and dunk them in the buttermilk before dredging them through the dry ingredient mix. Toss them in the oil, and let them fry for no more than 90 seconds on each side. Drain on paper towels a couple moments, then enjoy.

Do you have a question about food or cooking? Drop me a line and I’ll do my best to answer it in a future edition of Burning Questions.

The strawberries’ second season arrived. We’re lucky that way, in Florida. If not for our poor soil, I imagine we’d give California a solid run in the agriculture department. As it stands, we do all right. Nearly 365 days of seasonal fruits and vegetables, though July seems too hot for many things. Most people face dearth in Winter. Bone cold, ice and snow send seeds to hibernation. Here we face summer’s brutal heat, the land parched and baked, though humidity sometimes stands over one hundred percent. Storm clouds gather over concrete then blow out to sea, bellies fat with rain.

The rest of the year, however, we enjoy bounty. Green beans year-round. Watermelons in November, sweet corn in December. And in January? Fresh strawberries from Plant City.

French toast with fresh macerated strawberries

Ingredients (serves 4)
the toast
1 high quality French baguette, a day old

the custard
2 eggs
1 1/3 cup milk
1/2 teaspoon vanilla
1 teaspoon cinnamon
2 teaspoon brown sugar
sprinkle of salt
4 tablespoons butter, separated
the topping
16 medium strawberries, sliced thin
4 (+4) teaspoons brown sugar
Confectioner’s sugar

Technique
macerate
slice

Method
Pan fry (yes, that’s really what you’re doing)

Could you make this dish with frozen berries? Sure. I’ve done it before with blueberries and blackberries. I’ve also made french toast with fresh blueberries, fresh raspberries and, of course, fresh strawberries. There is no comparison. Fresh berries are brighter, sweeter, and more flavorful. They also don’t suffer from water imbalances as can happen so often with frozen fruit. No, there’s just something about fresh ingredients. When you have them, you know for certain. When they come to you this season, cherish them. They’re worth it.