Searing Fish

[BigLeonard]

Here's my problem; the fish turns out great but my pan ends up black. I use an All-Clad stainless steel frying pan when searing fish. I put olive oil in the bottom, get the pan raging hot, then put the fish on. Halfway through side two, the pan is getting darker and darker. I use nothing but olive oil, salt, and pepper in the pan.

What am I doing wrong?

 

[Mr.Wizard]

Not sure, sounds like you are doing it properly.
The Link

 

[Fanny McLonghorn]

I've heard you can damage all-clad pans by putting them over high heat. They recommend low to medium heat. I have no idea if this has anything to do with your pan turning black.

 

[Mack Tripper]

I'd go with cast iron.

 

[Sooner-Tuf]

Best guess; Your pan is way too hot. Your oil should just begin smoke. With EVOO that isn't very hot.

 

[BigLeonard]

Ok, I guess when they say get your pan smoking hot that doesn't mean HIGH. I'll adjust next time. Now, how do I get this black **** off of my pan??? I have Bar Keeper's Best Friend, but it still won't come off!

 

[S197HQQKEM]

what you are doing wrong is using allclad to do this, cast iron is much better for this and it's already black.

 

[Mack Tripper]

In my experience that black stuff will come off a stainless steel pan when you get it really hot again and start scraping it off.

 

[Roger]

i've had the same issue and to clean my pan I got to soak and scrub with steel wool, soak some more, scrub some more, etc.... As for the answer to keep from creating that issue with the pan, I believe it is to not use EVOO as it has a lower smoke point than other oils. i haven't tried it but an alternative with similar fat content would be avocado oil which has a higher smoke point.

 

[rage-a-holic]

I use peanut oil for this.

 

[Roger]

doesn't peanut oil have a higher fat content? Personally I don't think its enough to worry about but a lot of people are trying to cook too much with olive oil due to trying to be less fat. EVOO is good for salad dressings and other non-cooking uses but it has a low smoke point thus should be used to pan fry or sear things.

 

[BigLeonard]

I don't necessarily think it was the oil because the side/rim of the plan is the part that is now blackish. I think I got that thing WAY too hot, as the poster above said.

Also, it is my understanding that you can sear with olive oil, although you'll get a much better sear with vegetable oil (or another similar oil).

 

[TheTresLeches]

Cast iron is the way to go. When I do blackened fish I do it on my gas grill outdoors using a cast iron skillet.

 

[Fanny McLonghorn]

In reply to:

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[bularry]

you aren't really "searing" fish. "searing" is when you cook something on very high heat to give it a crust for texture.

fish doesn't really sear, at least not most, without some sort of crust put on them.

I think you are pan sauteeing a fish filet, which is a good way to cook it and EVOO should be fine.

I'm not a big fish cooker, so if the above is completely off base, please feel free to call me a DA.

 

[brntorng]

Cast iron is the way to do this. I use the side burner on the outdoors grill and blacken fish regularly. Paul Prudomme recommends butter for blackening.