Tagged Questions

2
votes
1answer
217 views

Haddock Falling Apart

I coated a haddock filet in flour and then fried it in olive oil. I let it reach 120 degrees Fahrenheit. When I went to flip it it fell apart and broke into sections. What do I need to do to cook a ...
3
votes
7answers
7k views

How can I stop fish from sticking to a stainless steel pan?

I think Anne Burrell lied to me. She said fish will always stick to a stainless pan. This is true. No matter how well I lubricate my pan, my fish will always adhere like cement. She also said that the ...
6
votes
4answers
499 views

How can I cook trout without generating horror stories?

I bought some frozen trout filets, pre-seasoned. As instructed on the box, I left one in the fridge yesterday to thaw overnight. Today -- also as instructed on the box -- I put the stove on ...
8
votes
4answers
10k views

How can I get crispy skin when pan frying fish?

I struggle to get crispy skin when pan frying fillets. What's the secret?
3
votes
3answers
466 views

Are sea bass fillets meant to be crisp on the flesh side when fried?

I've just cooked some sea bass fillets (according to the instructions), and was instructed (by the instructions) to turn them from the skin side to the flesh side mid-way through cooking. This led to ...
10
votes
5answers
5k views

Beer batter fish, keeping the breading from peeling right off while eating?

A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from foodnetwork.com. I fried in vegetable oil at 350. Everything came out OK, but the ...