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Perfectly cooked fish fillets

Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=138229
Printed Date: 25 Apr 2024 at 7:29am


Topic: Perfectly cooked fish fillets
Posted By: MB
Subject: Perfectly cooked fish fillets
Date Posted: 11 Feb 2024 at 12:36pm
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



Replies:
Posted By: Fish Addict
Date Posted: 11 Feb 2024 at 6:23pm
Thanks MB, I must give this skin on method a try.  It's hard to break the old habits of filleting and skinning.


Posted By: Pcj
Date Posted: 11 Feb 2024 at 6:50pm
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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Amateur's built the ark. Professional built the Titanic


Posted By: smudge
Date Posted: 11 Feb 2024 at 8:06pm
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.

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Best gurnard fisherman in my street


Posted By: MB
Date Posted: 11 Feb 2024 at 8:16pm
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.


Posted By: smudge
Date Posted: 11 Feb 2024 at 9:31pm
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.


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Best gurnard fisherman in my street


Posted By: Jaapie
Date Posted: 12 Feb 2024 at 7:21am
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


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"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


Posted By: Pcj
Date Posted: 16 Mar 2024 at 6:48am
Most people cooking fish fillet,well I was passing a fish shop that cut snapper in to steaks. Picked out a good fish from our freezer ,when thawed scaled it and cut in to steaks. cooked same time as a fillet but found able to lift bone out in one ago.Steaked up as far as gut cavity. Cavity area became small fillets. Wouldnt try on a fish under couple kgs though due to pin bones..

Next time will use fresh fish. And as MB said scale it at sea.


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Amateur's built the ark. Professional built the Titanic


Posted By: Kandrew
Date Posted: 16 Mar 2024 at 4:44pm
Sometimes I cook my thicker fillets in my Weber on the hot plate with the lid down. Comes up great.


Posted By: Mc Tool
Date Posted: 16 Mar 2024 at 7:21pm
Originally posted by Kandrew Kandrew wrote:

Sometimes I cook my thicker fillets in my Weber on the hot plate with the lid down. Comes up great.
 We dithered over buying a weber Q , We use it more than the oven or cooktop  , and , at a pinch you can take it off the ( stupid ) trolley and chuck it in the back of the car when Sunday driving/fishing .Smile


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I wish I was young again .... Id be heaps smarter than this time


Posted By: Kandrew
Date Posted: 16 Mar 2024 at 10:14pm
Originally posted by Mc Tool Mc Tool wrote:

Originally posted by Kandrew Kandrew wrote:

Sometimes I cook my thicker fillets in my Weber on the hot plate with the lid down. Comes up great.

 We dithered over buying a weber Q , We use it more than the oven or cooktop  , and , at a pinch you can take it off the ( stupid ) trolley and chuck it in the back of the car when Sunday driving/fishing .Smile
yep I was a flat top bbq man heat it up red hot and nuke everything. The Weber took a bit to get used to cooking with the lid down but I cook everything on it including the Christmas turkey


Posted By: Mc Tool
Date Posted: 17 Mar 2024 at 2:06am
Yep   christmas turkey , and the ham  ( not at the same time ) . And   it uses F A  gas Smile

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I wish I was young again .... Id be heaps smarter than this time



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