"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-23-2008, 02:55 AM   #1
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
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.

redmike is offline   Reply With Quote
Old 08-23-2008, 05:05 AM   #2
Assistant Cook
 
Zzinged's Avatar
 
Join Date: Jun 2007
Posts: 29
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? :)
Zzinged is offline   Reply With Quote
Old 08-23-2008, 06:17 AM   #3
Sous Chef
 
GhettoRacingKid's Avatar
 
Join Date: Jun 2008
Location: Long Island, NY
Posts: 943
skin on?

if the skin is on . score it and it will fix your issue
GhettoRacingKid is offline   Reply With Quote
Old 08-23-2008, 07:19 AM   #4
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Many REALLY fresh fish will curl in pan.
justplainbill is offline   Reply With Quote
Old 08-23-2008, 07:32 AM   #5
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
Remove the skin entirely.......
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 08-23-2008, 07:42 AM   #6
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
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.
college_cook is offline   Reply With Quote
Old 08-23-2008, 10:32 AM   #7
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
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
redmike is offline   Reply With Quote
Old 08-23-2008, 10:43 AM   #8
Sous Chef
 
GhettoRacingKid's Avatar
 
Join Date: Jun 2008
Location: Long Island, NY
Posts: 943
i love some good pan seared fish skin. nice and crispy.... hmmmmmm

so good.
GhettoRacingKid is offline   Reply With Quote
Old 08-24-2008, 01:19 AM   #9
Assistant Cook
 
Zzinged's Avatar
 
Join Date: Jun 2007
Posts: 29
Another issue might be that it's too thin :P
Zzinged is offline   Reply With Quote
Old 08-31-2008, 10:02 PM   #10
Senior Cook
 
Join Date: Aug 2006
Posts: 298
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.
thymeless is offline   Reply With Quote
Old 08-31-2008, 11:50 PM   #11
Senior Cook
 
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Quote:
Originally Posted by thymeless View Post
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.
thanks I'll try your suggestion. From what you're saying, maybe I should cook the skin side last and not first as I have been doing?

I tried the scoring method which didn't help but maybe because I don't have a special tool and just made several small holes in the skin with the point of a knife.

Mike
redmike is offline   Reply With Quote
Old 09-01-2008, 02:11 AM   #12
Assistant Cook
 
Zzinged's Avatar
 
Join Date: Jun 2007
Posts: 29
Be very careful about leaving fish out at room temperature! With fish fillets that thin they can go bad quite quickly (depending on the temperature of the kitchen of course).

As for bacon (and some other cuts of meat) they generally curl because if there's a strip of fat along one side, such as rump steak, that shrinks and pulls the meat up. One easy solution for shrinking bacon is to make a couple of small cuts through the fat, or to cook it at a lower heat.

Back to your fish. did you try cooking them using a lower heat?
Zzinged is offline   Reply With Quote
Old 09-01-2008, 04:22 AM   #13
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
how about sticking a toothpick thru them as they cook? It's not going to affect the taste and they will stay curled up......I've done it for many dishes............you can always pull them out before serving tho' it's up to you........most guests don't mind.....it looks like you've gone an extra mile for them anyway.......kitchenology...........
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 10-01-2008, 08:22 AM   #14
Assistant Cook
 
Kuijt's Avatar
 
Join Date: Sep 2008
Location: Netherlands
Posts: 31
Mostly is it to fresh!
Kuijt is offline   Reply With Quote
Old 10-02-2008, 08:37 AM   #15
Assistant Cook
 
Tr0piCh3f's Avatar
 
Join Date: Nov 2007
Posts: 20
We have a similar problem with a fish caught and cooked locally and the way we get around it (granted it is no longer 'seared' fish) by seasoning it first then breading it.
Tr0piCh3f is offline   Reply With Quote
Old 10-02-2008, 08:43 AM   #16
Senior Cook
 
Join Date: Sep 2004
Posts: 262
You need to slice the skin, not just poke a hole in it.

Slice through the skin all the way across the width of the fillet. Do this in several places. At least every 2 inches.
Lizannd is offline   Reply With Quote
Old 10-02-2008, 11:03 AM   #17
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Quote:
Originally Posted by GhettoRacingKid View Post
skin on?

if the skin is on . score it and it will fix your issue
Jeekinz is offline   Reply With Quote
Old 10-02-2008, 11:40 AM   #18
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Don't fillet the fish?
justplainbill is offline   Reply With Quote
Old 10-10-2008, 03:39 AM   #19
Assistant Cook
 
Kuijt's Avatar
 
Join Date: Sep 2008
Location: Netherlands
Posts: 31
Quote:
Originally Posted by justplainbill View Post
Don't fillet the fish?
How to fillet? tsjek my homepage >>>bream royal or snapper!!
Kuijt is offline   Reply With Quote
Old 10-10-2008, 04:38 AM   #20
Head Chef
 
Adillo303's Avatar
 
Join Date: Mar 2008
Location: Haledon, New Jersey
Posts: 1,072
Send a message via AIM to Adillo303
Oh! Take the skin off? But, but, but, crunchy fish skin is so good.

I hope one of the other ways works. When I fry trout, I just love the crunchy skin.

I had a lot of trouble cetting fish to be uniformly done, until I backed off on the heat some. That would be my suggestion.

AC
__________________
One difference between a cook and a chef is that the cook mows the lawn, while the bread is rising.
Adillo303 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 10:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.