Frying Fish

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

vilasman

Senior Cook
Joined
Sep 6, 2004
Messages
323
I have some hopefully fresh, perch, that I just brought home and hope to cook for lunch, or some for lunch and some for dinner.

Normally i would pull out the deep fryer double bread them, flour mix, then egg wash, then flour mix... but I have gotten curious. I have a lodge cast iron grill pan and I am thinking that I want to try it, but I am wondering what if anything I should do differently if I try to cook the fish in it
 
I would oil or pam the pan very well, and be REALLY careful when you go to flip the fish, so the breading doesn't all stick to the pan.

I assume that you have seasoned the pan.

Lee
 
Rub them with olive oil, salt and pepper. Don't over-cook. Squeeze a slice of lemon over the top before serving. Serve with baked potates and asparagus spears.
 
Don't feel bad Dove - someone asked about the flavor or "flying" fish the other night and got a couple of answer on how to "fry" fish. :wacko:
 
I use both my regular & grill Lodge cast iron pans to fry fish all the time & they both work great. Just make sure to spray or brush some oil on the pan before use, even if the pan is seasoned.

I don't bread or coat my fish at all if I'm using the grill pan, because then you can end up with floured/breaded areas that don't get cooked. The fish itself cooks, but the coating can remain untouched by the raised grill parts.

If I'm using the regular cast iron pan, I use just a few tablespoons of oil & just use seasoned flour or cornmeal on the fish - no breading or batter. A couple of minutes on each side & they're done.
 
Back
Top Bottom