You are only trained as a Fry man kitchen helper in your restaurant. One day, one of the trained kitchen helpers assigned to the
sauté station was absent. The Executive chef immediately assigned you to the sauté station by force. What will you do considering that you have no training in that station?
Firm fish will stay together in the pan, which helps in creating a seared outside. Delicate fish will flake and fall apart, and won't properly saute to create a crisped, fried outside. Delicate fish is also easier to overcook, so having to shift around the flaked fish to sear it will dry out the dish.
