Low-Temperature Fish Confit

Confit cooking transforms delicate fish into silky, luxurious protein when temperature is carefully controlled. The key is maintaining fat temperature between 140–150°F (60–65°C)—any higher risks the cotton-wool texture that plagued overcooked competition entries. For white fish like haddock, cook 12–15 minutes until just opaque, targeting 125°F (52°C) internal temperature. The fish should flake easily while remaining glossy and moist at the center. Unlike high-heat methods, confit relies on gentle, even heat transfer. Let brown butter cool before adding fish, and use the lowest burner setting or a low oven to maintain temperature. Residual heat continues cooking after removal, so err toward underdone. A thermometer eliminates guesswork—insert horizontally into the thickest part without touching the pan.