Sautéing and Pan-Frying

As in meat and poultry cookery, the exact distinction between sautéing and pan-frying fish is impossible to draw. For many purposes, the two terms are used interchangeably. For example, many fish preparations that do not involve deglazing the pan are commonly referred to as sautéed. In many ways, they seem more like pan-fried items, except that only a small amount of fat is used. You should review the basic procedures in Chapter 15 (pp. 442–447), but be aware that there are many variations on these procedures.