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Subject:  Re: Pan-fried flounder Date:  10/9/2012  7:32 AM
Author:  voelkels Number:  54597 of 56326

“Any ideas why fish was so soggy?”

It's usually a sign that the fat (not the pan) wasn't hot enough when you put the food in.

I gotta agree with Phil, me. The oil wasn’t hot enough or, if it was when you first added the fish, its temperature dropped too much. Down here in S.E. Loosiana, most of the seafood restaurants use corn flour or fine cornmeal to coat their fish filets (usually catfish) and peanut oil for frying because it has a fairly high smoke point. The oil is heated to 375 degrees F and only 1 or 2 pieces of fish are cooked at a time so that the oil’s temperature never drops below 350 degrees. The fish comes out with a crisp greaseless coating and a moist but not soggy interior.

C..V. - and fur home cookin, a deep cast iron skillet be best, yes
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