Question

You decide that you want to serve fish as your entree at a catering function Chef A says that firm fish are easier to sauté Chef B says delicate fish are easier to sauté

Answer 1

Firm fish are easier to saute.

Step-by-step explanation:

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.