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|Subject: Pan-fried flounder||Date: 10/8/2012 9:01 PM|
|Author: fancifree||Number: 54593 of 55542|
What did I do wrong?
Saturday afternoon I went to the market to buy fish for dinner. There was the smallest piece of grouper left, same with red snapper and I decided on flounder.
I don't fry food often anymore, but followed this recipe: http://www.foodnetwork.com/recipes/foodnation-with-bobby-fla...
It wasn't anything I haven't done in the past without a recipe, but the flounder came out soggy and greasy.
I put the flounder in a hot pan. Actually, I kept the temp quite high throughout.
It wasn't worth keeping the leftovers, so I threw them out. I threw out fish! Have I lost my knack for pan-frying? Any ideas why fish was so soggy?
-Donna (Happy to report the chicken I roasted Sunday was delicious)
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