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Old 08-23-2008, 03:55 AM   #1
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Fish fillets roll up when I drop them in the pan ..

I recently discovered a local rock-fish which is very tasty and has a good solid texture - well I like a meat like texture to my fish but maybe some people don't.

Anyway I have tried pan-frying them twice (with a sprinkling of oregano and chile powder) and the only problem that I've had is that the fillets roll up as soon as they hit the hot oil making it more difficult to cook them.

Any ideas? Thanks,

Mike

P.S. I have poured melted butter with added lime juice onto them after they're cooked and they taste great.

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Old 08-23-2008, 06:05 AM   #2
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Are the fillets coated in anything? What sort of temperature was the oil at? How thick are those fillets? :P Fish should be cooked moderately. Perhaps the oil was too hot. Have you tried grilling or baking it? :)
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Old 08-23-2008, 07:17 AM   #3
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skin on?

if the skin is on . score it and it will fix your issue
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Old 08-23-2008, 08:19 AM   #4
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Many REALLY fresh fish will curl in pan.
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Old 08-23-2008, 08:32 AM   #5
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Remove the skin entirely.......
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Old 08-23-2008, 08:42 AM   #6
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I'm with uncle bob on this one- also, try scoring the fillet lightly. This can help with the curly. Not only will many fresh fish do this, but there are some species that just do this.
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Old 08-23-2008, 11:32 AM   #7
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Sorry I didn't give more detail.

Asinged: They are not coated in anything. They are about 1/2 an inch in the middle and less at the ends which makes the curling up more of a problem. The oil was hot and there was not a lot of it.
GhettoRacingKid: There is skin on one side and I will score it next time.
Uncle Bob and college cook: I will try the scoring next time and if it doesn't help I will remove the skin next time.
Thanks Bill.

Mike
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Old 08-23-2008, 11:43 AM   #8
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i love some good pan seared fish skin. nice and crispy.... hmmmmmm

so good.
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Old 08-24-2008, 02:19 AM   #9
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Another issue might be that it's too thin :P
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Old 08-31-2008, 11:02 PM   #10
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They curl because the side against the hot pan is drying out AND SHRINKING as it cooks, at least compared. Same reason bacon curls up.

The suggestions above all have merit. Bring the fish closer to room temp before starting cooking by letting it sit out 10 or 15 minutes before cooking rather than starting with it cold. This will help it cook more evenly. You might try a gentler heat as well.
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