Why You Should Be Cooking Fish In An Oil Bath (Confit Style) - Tasting Table

"Confit cooking uses warm oil or fat to gently cook food at low temperatures, particularly effective for fish, delivering moist, delicately flavored filets."

"The defining difference between confit and deep frying is the temperature; confit cooking occurs at around 200 degrees Fahrenheit, while deep frying exceeds 325 degrees."

"Fish is more delicate than other meats, making it easy to overcook. Confit prevents this by maintaining even temperatures and avoiding moisture loss."

"The oil used in confit cooking can also serve as a flavoring agent, allowing for the addition of aromatics, herbs, and spices during the cooking process."

Confit cooking is a French technique that involves gently cooking food in warm oil or fat at low temperatures, particularly effective for fish. This method prevents overcooking, which is common with high-heat techniques like deep frying. Cooking fish at around 200 degrees Fahrenheit allows for even cooking and moisture retention. Additionally, the oil can be infused with various aromatics and spices, enhancing the flavor of the fish. Historically, confit was used for preserving food, particularly meats, before refrigeration.

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