Question: Answers: One advantage is armour... a disadvantage is it needs to be shed in order for the organism to grow. Question: Answers: As above In exoskeletons it is more difficult to regulate body temperature and they limit the size of the organism (No post-nuclear 20 foot tall ants, sorry).Exoskeletons also cause differences in support muscle/organ development. For example, and endoskeleton is a frame and other organs are attached to it.uestion: Answers: One advantage is armour... a disadvantage is it needs to be shed in order for the organism to grow. Question: Answers: As above In exoskeletons it is more difficult to regulate body temperature and they limit the size of the organism (No post-nuclear 20 foot tall ants, sorry).
I am defining frying as cooking in enough oil so that half of the piece of fish is under the oil as it cooks. Best choices for this are regular olive oil for Mediterranean recipes, vegetable oil for American dishes, and peanut oil for Asian food.Frying is also where you can use lard or butter. am defining frying as cooking in enough oil so that half of the piece of fish is under the oil as it cooks. Best choices for this are regular olive oil for Mediterranean recipes, vegetable oil for American dishes, and peanut oil for Asian food.
Get your pan ready for frying by pouring a few tablespoons of vegetable oilinto it, preferably one with a fairly high smoke point that works well with high heat cooking. These oils include safflower, sunflower and grapeseed oil. You can also use clarified butter which will taste great on the fish. Pour in enough oil or butter so that the pan is completely coated, but not so much that the fish floats in it. Frying the Fish Heat the pan until the oil slides around easily in the pan. You can also splatter a few drops of water in the pan -- if the water sizzles and pops, itâs ready for your fish. Place the fish flesh side down in the pan. You want to cook the âpresentationâ side of the fish first. For most fillets, this generally means you want to show the diner the non-skin side. Of course, a lot of fillets in todayâs market come with the skin off, in which case it wouldnât matter which side you cook first.