This Fat May Cook Fish Best.

chef and owner of "Le Bernadin," recommends drying fillets with a paper towel and seasoning them just before cooking since salt draws out moisture,

which prevents a golden crust. The Maillard Reaction, which gives seared food colour and flavour, requires a dry surface and high temperatures.

Thomas Keller of "The French Laundry" gently scrapes a thick fillet with a chef knife to draw out moisture before using a paper towel

Ripert avoids butter because it contains up to 18% water and steams the fish instead of browning it.

Chef Steve Hodges says "gotta be ghee" for flavour without moisture. Hodges uses ghee, an ancient Indian fat with a high smoking point,

to sear and fry fish instead of oil, which makes it greasy. Ghee is shelf-stable, flavorful, and can withstand high cooking temperatures.

It is made by heating unsalted butter until the water evaporates and the milk solids are strained.

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