I have a recipe for frying fish that calls for clarified butter. What is the purpose of clarifying it?
There won’t be any spattering or spitting from the pan when you saute or fry using claified butter. It does not burn as readily as regular butter. Clarified butter is also used as a dip with hot seafood and vegetables such as artichokes. To make clarified butter, melt sticks of butter over low heat in a heavy pan. As the fat rises, milk solids will sink to the bottom of the pan and a white foam will form on the surface of the butter. Remove the foam with a spoon, then carefully pour off the clar, yellow clarified butter; discard the milk solids. Store in the refrigerator up to two weeks. Appendum to Article: This webber well remembers the gallon of “precious clarified butter” that Nebraska relatives gave our family during the late 1940-50’s. They were well appreciated and I vaguely remember my Mother particularly appreciating it as she would be able to do more baking and cooking. It was refrigerated but kept better than the butter that I had to churn every Saturaday morning.
