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The best remedy that worked out in my case for not sticking fish on the frying pan while frying is....just put curry leaves stem by stem in the oil when the oil is hot enough.don't remove leaves from stem so that it acts as a comfortable bed for the fish.put fish on this leaf bed and gently turn both sides...make sure when turning, the leaves get stuck on ...


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The remedy which worked out in my case for the problem of fish sticking to the frying pan is.... When the oil is hot enough, put curry leaves as stem by stem and then put the fish above this...just as a bed for the fish to lie comfortably...don't remove leaves from stem...put 3 or 4 stems with leaves according to the quantity of oil as well as the number of ...


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You could pack it in dry salt for a while to suck some fluid out via osmotic pressure. Should end up with damp salt and a drier fish. I'd guess if you only packed the outside and brushed it off before grilling it might not have too much salt transfer inwards to oversalt the fish, but I have NOT tried it, just speculating on a method that should work.


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Paper towels are your best friend!


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I would recommend doing what Stephie says in the comments - start the food right when you come in. With 5 minutes to preheat and ~20 minutes of cook time, your fish will be ready around 6:35-40. It won't be ready right when you walk in the door, but that's okay. To answer your original question of how to cook these three fish in the same oven, here's how I ...


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I smoke mackerel and eel just with fine salt and grinded black pepper in the open belly (kept open with a couple of toothpicks). Vertical smoking about 6h at 35-40ÂșC smoke. If you marinate them, I don't know if the meet wouldn't fall apart. I marinate (just the fillets and just marinated) covered with wine vinegar and lemon juice (80% to 20%), garlic, a ...


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Grew up along the amazon river where locals sold fish all day without refrigeration. By all rights they should be out if business but they thrive and are alive. Go figure.



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