Snow-white fillet retains its juiciness: a clever recipe from a pro has transformed home cooking
Grenadier is prized for its snow-white flesh and almost complete lack of fat.
The key to achieving a dense texture is managing temperature and moisture barriers. As professionally trained home cook Elena Nazarova notes, grenadier should not be completely defrosted before frying. If you're using whole fillets, a thick breading or batter is essential—this traps the juices and prevents the fish from "cooking" in its own juices.
It's important to use a frying pan and oil that's as hot as possible. Only at a high temperature will the protein set quickly, forming a crust that holds the shape of the piece.
