Some fish preparations don't ask for much more than the perfect fry. Our chefs recommend using Mycryo® for state-of-the-art frying and sautéing. Take white fish like megrim, for instance, with delicate meat. Simply roll the fillets in the powdered cocoa butter and fry them in a hot pan or on the barbecue. Mycryo® seals your ingredients, keeping them from losing their juiciness or flavours. You can even mix Mycryo® upfront with spices and dry seasonings to make the flavours come out really well.