I have some flounder that I need to finish off. These are frozen fillets of flounder.
Any good recipe ideas. It’s a white fish that is pretty soft, along the lines of tilapia type texture.
Re: Fish fillet recipes
Shan Lahori fish masala ... the best
Re: Fish fillet recipes
Lemon juice, salt, lemon pepper, paprika, white pepper, mustard powder (rayee wala), little ajwain, some dreid basil and oregano leaves, seasame oil a tablespoon, onion powder and gg paste. Mix al well, keep for like an hour and bake, its the yum recipe and your fish does not break as soft fish break easily in frying too
Re: Fish fillet recipes
^ nice. What quantities should be used?
Re: Fish fillet recipes
Smoked paprika and salt, simple but oh so good!
Re: Fish fillet recipes
How do you smoke a fish?
Re: Fish fillet recipes
if you have fillets like half kg
Lemon pepper: 1 tbsp
Lemon juice 2.5 tbsp
Smoked papprika: 2 tsp
white pepper: 1 tsp
rayee powder: 3/4 tsp
Ajwain: a pinch or 1/4 tsp
Dried basil and oregano leaves: 1/3 tsp each
Seasame oil 1 tbsp
Onion Powder 1tsp
gg paste 1/2 tsp
Re: Fish fillet recipes
I tried to do parmesan flounder in butter, and I baked it. It broke apart. Was it the butter??
The problem I have with fish is whenever I'm making it, it breaks apart easily.
^ How exactly are u cooking it? Fish is delicate as it is... best thing to do is not move it around/flip it multiple times/transfer it to different pans.
Re: Fish fillet recipes
Well I put it in the oven, and it was only at 350 degrees. The butter was sizzling, so I got scared (I know, you're laughing now), and so I turned the fish over. So it would get heated evenly on both sides. As soon as I turned it, it fell apart. Then I couldn't tell if it was done or not. It might have gone bad, it's been sitting in my freezer for like the better part of the year. I dont remember when I bought it.
I should label these things with a permanent marker so I know how old these things are.
The fish does LOOK freezer burned when I pull it out, but I can't tell that it's not gone bad. It was vacuum packed in China and it was fished out of china. It's wild caught flounder.
Any opinions on wild caught vs. farm raised? Is farm raised just more reliable?
Well I put it in the oven, and it was only at 350 degrees. The butter was sizzling, so I got scared (I know, you're laughing now), and so I turned the fish over. So it would get heated evenly on both sides. As soon as I turned it, it fell apart. Then I couldn't tell if it was done or not. It might have gone bad, it's been sitting in my freezer for like the better part of the year. I dont remember when I bought it.
I should label these things with a permanent marker so I know how old these things are.
The fish does LOOK freezer burned when I pull it out, but I can't tell that it's not gone bad. It was vacuum packed in China and it was fished out of china. It's wild caught flounder.
Any opinions on wild caught vs. farm raised? Is farm raised just more reliable?
Fish usually takes about 15-18 mins in the oven...less for thinner fillets. Flip it over halfway thru the total cooking time, if you feel like it needs even cooking. Honestly though, if it's thin fillets (i'm sure flounder is thin) then you don't need to flip it. It'll be cooked thru.
Best tasting fish is usually from a proper fish monger/market. Caught and packed in ice at the sea is the best, cos it's the freshest. The only way u'll know that is if you ask the guy selling the fish to you.
At the supermarket, I buy wild-caught shrimp cos farm-raised tastes like rubber filled with essence of shrimp water. At stores.. i just make sure the fish doesn't smell bad wild- or farm-raised, if it's whole fish i read a thing online that said the eyes of the fish should be clear to ensure freshness. Things like that.
Re: Fish fillet recipes
What is a good fish for batter coating and frying?
^ Most white fish is excellent for frying. It's not oily and cooks fast.. so yeah. Sole works great, cod/bass/haddock.