Perfectly cooked fish fillets

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    Posted: 11 Feb 2024 at 12:36pm
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Titanium
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Following on from the bluenose thread, thought I'd share how I shallow fry skin-on fillets. 

Put some high smoke point oil in a pan, get it nice and hot, then lay the fillet in the pan skin side down. Put a glass lid on the pan. When the top of the fillet is opaque white, turn the heat off. Allow it to cool off a little before removing the lid and serving.

No flipping fillets. It comes out perfect every time and no mess Smile
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Post Options Post Options   Likes (0) Likes(0)   Quote Fish Addict Quote  Post ReplyReply Direct Link To This Post Posted: 11 Feb 2024 at 6:23pm
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Thanks MB, I must give this skin on method a try.  It's hard to break the old habits of filleting and skinning.
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rolled our fillets in a salt/pepper mix 3.1 in favour of pepper touch,Hmm ok a big dollop tumeric ,not quiet smoking butter. cooked till just raw in mddle,by the time served veges/noodles served(pati sauce) fish cooked right through and moist
Only time I scale is when baking
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Post Options Post Options   Likes (0) Likes(0)   Quote smudge Quote  Post ReplyReply Direct Link To This Post Posted: 11 Feb 2024 at 8:06pm
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Thanks MB, I'll give it a try. Skin on is really good but I hate scaling fish so don't do that very often. Apart from gurnard because they don't have scales. Skinning gurnard is a real backward step IMO.
Best gurnard fisherman in my street
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The way I see it, skinning fish is like discarding the crackling from a pork roast and no one in their right mind would do that LOL

That said, it is a messy job. If I'm going to scale a fish, I'll do it just after I catch it over the back of the boat. Iki, then bleed, then scale, then gut. Another bonus is that scaling makes filleting really easy and it's kinder on your knives, so you might save yourself some work down the line.
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Originally posted by MB MB wrote:

The way I see it, skinning fish is like discarding the crackling from a pork roast and no one in their right mind would do that LOL

That said, it is a messy job. If I'm going to scale a fish, I'll do it just after I catch it over the back of the boat. Iki, then bleed, then scale, then gut. Another bonus is that scaling makes filleting really easy and it's kinder on your knives, so you might save yourself some work down the line.

I was 100% fanboy of legend Eric Mormon (known as Lethal here) and he gave me many words of sage advice, scaling when fresh and while underwater was one of those tips. Even at home, scaling a fish in a bin filled with water really helps keep the mess down.

When we do scale snapper and fillet it, it is pretty good no doubt about that.
Best gurnard fisherman in my street
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Post Options Post Options   Likes (1) Likes(1)   Quote Jaapie Quote  Post ReplyReply Direct Link To This Post Posted: 12 Feb 2024 at 7:21am
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Also just following on from that 'which fish is best' debate......

A few guys have mentioned disappointing results cooking thick fish fillets.
Cooked on outside...raw inside.

A common mistake and one that can be rectified by pan searing as you have done and then finishing in the oven to give it a chance to finish cooking without the direct heat in the searing pan. 180 degrees for about 10-15 minutes should have it perfect. You can test it by just sticking a fork in and checking the 'doneness'.

Just one thing, make sure the pan is able to be put into the oven! Burnt plastic handles give the fillet a lousy flavour Clown
"Only when the last tree has died, the last river has been poisoned and the last fish has been caught,will we realize that we cannot eat money" - 19th Century Indian Creed
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