Message Font: Serif | Sans-Serif
No. of Recommendations: 0
Not sure what went wrong, but I don't wash fish before cooking (perhaps that may be my mistake, not yours-), I put seasonings in the flour/cornmeal, not onto the fish before dredging (not that it could make difference-), and I have never fried fish in butter. Butter burns at a fairly low temperature and IMO is unsuitable for frying excpet for eggs, which cook very quickly. I have gently cooked thin sole fillets in butter, but not hot enough to call it frying, and they didn't have a flour or batter coating. I seldom fry fish these days (maybe once a year each for flounder and shrimp) and use coconut, walnut or sunflower oil since I stopped using canola oil maybe a year or two ago. Also, if the fish was less than fresh it might've been sort of mushy--but then, wouldn't it taste off?

I know my method works with frozen fish as well, which I thaw first in the fridge.
Print the post  


When Life Gives You Lemons
We all have had hardships and made poor decisions. The important thing is how we respond and grow. Read the story of a Fool who started from nothing, and looks to gain everything.
Contact Us
Contact Customer Service and other Fool departments here.
Work for Fools?
Winner of the Washingtonian great places to work, and Glassdoor #1 Company to Work For 2015! Have access to all of TMF's online and email products for FREE, and be paid for your contributions to TMF! Click the link and start your Fool career.