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Old 12-14-2013, 06:29 PM   #1
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Question about fish.....

I'm doing this on my cell phone for the first time. I'm not sure what catagory it's posting under but here goes.......

I fried catfish yesterday and the end product was tough. I fried it the way I normally would pan trout. I just dip it in a light egg mixture and battered it in meal and fry that bad boy.

For some reason the fish was like leather. I literally threw it to the trash. I'm not a big fish fan...but I've cooked enough of it. I can say it had been frozen for at least two months. But there was absolutely no freezer burn. Anybody know what I may have done wrong?

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Old 12-14-2013, 06:40 PM   #2
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What did you judge doneness by, the color of your batter?
Were the fillets (assuming they were fillets) the same thickness?
It sounds to me like you simply overcooked it.
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Old 12-14-2013, 06:43 PM   #3
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Overcooked fish falls apart and disintegrates, though
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Old 12-14-2013, 06:53 PM   #4
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Overcooked fried fish?
I've overcooked smaller perch fillets that I lost track of in the oil while doing a whole mess and they were pretty tough.
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Old 12-14-2013, 07:01 PM   #5
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They still had the bone in. They were pretty much the same size. I kinda gave them about 8 to 10 minutes on each side. I wish i had took pics.

I have over cooked fish before and it was just dry and kind of crumbled. This just had me curious. I didn't realise fish could be so tough lol. I mainly broil talapia for my husband and daughter and its perfect. Like I've said I have fried pan trout before no problem. This fish must have been working out!
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Old 12-14-2013, 07:17 PM   #6
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That's weird. I wonder if I didn't overcook my perch enough to have them crumble. Maybe there's a point of no return that I did not reach where they go from tough to crumbly.
Or... I'm wondering now if the tough perch might have been the batch that still had the skin on... hmmm...
Your catfish was skinned, right?
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Old 12-14-2013, 07:29 PM   #7
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Quote:
Originally Posted by pacanis View Post
That's weird. I wonder if I didn't overcook my perch enough to have them crumble. Maybe there's a point of no return that I did not reach where they go from tough to crumbly.
Or... I'm wondering now if the tough perch might have been the batch that still had the skin on... hmmm...
Your catfish was skinned, right?
I think it still had the skin on... I'm not sure though.
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Old 12-14-2013, 07:54 PM   #8
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If catfish is tough its not fully cooked.
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Old 12-14-2013, 08:01 PM   #9
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Quote:
Originally Posted by powerplantop View Post
If catfish is tough its not fully cooked.
Really??? So I should have cooked it longer....wow.
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Old 12-14-2013, 08:03 PM   #10
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I'm not messing with catfish anymore. I hear it's a dirty fish anyway........
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