"Pan Fried"?

😂
It might be next week!

While we are pan frying lets talk about Sea Bass. In this country all Bass comes from the sea. It's just Bass.

Deedaa

While we are pan frying lets talk about Sea Bass. In this country all Bass comes from the sea. It's just Bass.

😁 it was good anyway.

“Bass” typically refers to wild-caught bass, landed locally — often by line or net — and sold fresh. It’s a seasonal, premium product with superior texture and a cleaner, more delicate flavour.
“Seabass” usually refers to farmed fish, often raised in the Mediterranean. While still delicious, farmed seabass has a slightly softer texture and a richer, more oily flavour profile.

Basgetti

I think pan fried generally means quickly.

I have seen traditional liver and bacon described as pan fried. Came with the usual onions and gravy.

Deep frying is something entirely different. I have never come across shallow frying. I would assume that was just normal frying. I have always been minimalist with the frying medium, whether oil or fat. Never more than a tablespoon of frying medium, not matter what the dish.

It's one of those fancy descriptions they stick on a posh menu, liked 'fresh', or coulis or jus or quinelle etc etc.

Grumppa 🤣🤣

SpinDriftCoastal

It's one of those fancy descriptions they stick on a posh menu, liked 'fresh', or coulis or jus or quinelle etc etc.

Agree, to just say 'fry' or 'fried' probably has connotations of fry-ups and greasy spoon cafe. Eating outlets that consider themselves a cut above greasy spoon establishments therefore had to find a way of describing fried food that sounded mor upmarket and 'pan-fried' is the result.

Lona

Grumppa 🤣🤣

Yes 😂
👏👏👏

A pretentious pub near us, always refers to hens eggs.
Totally unnecessary.

SpinDriftCoastal

It's one of those fancy descriptions they stick on a posh menu, liked 'fresh', or coulis or jus or quinelle etc etc.

A quenelle is a real thing, not just a fancy description!
It is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked.The usual preparation is by poaching. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are more commonly served sauced as a dish in their own right. Similar items are found in many cuisines.

I wouldnt consider quenelle posh either. Perhaps because I !earnt it in France where it is a simple housewife's dish, practically a dumpling.

And as for the German word "Nocken" - that just sounds plain and stodgy (which they aren't if properly made as described by MawsRosie above.)

hereshoping

A pretentious pub near us, always refers to hens eggs.
Totally unnecessary.

Well, I suppose to differentiate between ducks eggs, quails eggs etc.

Pan fried is not a pretentious term, it’s simply to describe a cooking method that sears food on the outside quickly producing a crisp exterior and moist interior using as little fat as possible.

JackyB

I wouldnt consider quenelle posh either. Perhaps because I !earnt it in France where it is a simple housewife's dish, practically a dumpling.

And as for the German word "Nocken" - that just sounds plain and stodgy (which they aren't if properly made as described by MawsRosie above.)

Ooh that reminds me of Salzburger Nockerl…mmm

hereshoping

A pretentious pub near us, always refers to hens eggs.
Totally unnecessary.

Not really. uails eggs, duck eggs and occasionally, even goose eggs can feature on restaurant menus.

Instructions like pan fried are helpful for people who don’t usually cook, as opposed to oven bake, microwave etc.
Easy enough to mock if you’re a relatively experienced cook, for a novice it’s an aid.

Jaxjacky

Instructions like pan fried are helpful for people who don’t usually cook, as opposed to oven bake, microwave etc.
Easy enough to mock if you’re a relatively experienced cook, for a novice it’s an aid.

You’re right,
and as fewer parents and fewer parents demonstrate knowledge of those cooking skills and teach their children by expecting them to help, those instructions will become even more important.

Dickens

I think 'pan-fried' became popular in restaurants in the 80s/90s when fine-dining was the thing.

Along with 'jus' - which is, essentially, just thin gravy, this foodie-pretentiousness allowed for smaller portions and higher prices.

My sentiments exactly!

SpinDriftCoastal

It's one of those fancy descriptions they stick on a posh menu, liked 'fresh', or coulis or jus or quinelle etc etc.

coulis, jus and quenelle are precise culinary terms that don't have an exact English translation.

Knowing the difference between jus and gravy is the equivalent of knowing your arse from your elbow.

A slight diversion from the original subject but I feel it's related. Today, SO and I were in a pub and he bought a packet of something described as "hand cooked pork crackling".
Whaaaaat??

Someone mentioned “traditional liver and bacon” upthread. Sorry, can’t quote for some reason.

Liver should absolutely be pan fried. Very hot, very quickly, two minutes each side. Perfect. Stewed for ever in gravy, noooooooook!

I was the one that said. It. I have been unable to eat part cooked meat since a severe attack of food poisoning. It leaves me feeling ueasy and sick for hours afterwards.