NJHomeChef
Assistant Cook
- Joined
- Feb 25, 2008
- Messages
- 2
Hello guys, first time posting. I am hoping you can help me with a favorite recipie of mine which I can't quite get to come out right.
When I was little, my father used to make this for me. So I know it CAN be done right. I have even, on one or two occasions, had it come out right. But usually I have problems (elaborating below).
The basic recipie is you take a filet fish (Grey Sole is my favorite) and seperate it, and you let it soak in milk for a few hrs. Then pat dry and salt/pepper and dredge in flour for a light coating. Then they are fried in butter. Here is where the problem lies.
I have a REAL hard time turning the fish. Usually I wind up scraping the "golden brown" part up with the spatulas I use. Using a nonstick pan is out of the question (The fish is finished via a sauce deglaze which wouldn't work well at all in nonstick). This means at the end of my fry, I have more of a "Grey Sole Hash" then nicely browned filets.
My dad has suggested I "season" my pans more using salt and a high oven, but I have found over time that while this did work 2 times, the pan eventually becomes more used and fish continues to stick.
So I need a special spatula? A dedicated fish pan? Some nifty gadget that he can't remember? Any and all comments are appreciated. Thanks for reading
When I was little, my father used to make this for me. So I know it CAN be done right. I have even, on one or two occasions, had it come out right. But usually I have problems (elaborating below).
The basic recipie is you take a filet fish (Grey Sole is my favorite) and seperate it, and you let it soak in milk for a few hrs. Then pat dry and salt/pepper and dredge in flour for a light coating. Then they are fried in butter. Here is where the problem lies.
I have a REAL hard time turning the fish. Usually I wind up scraping the "golden brown" part up with the spatulas I use. Using a nonstick pan is out of the question (The fish is finished via a sauce deglaze which wouldn't work well at all in nonstick). This means at the end of my fry, I have more of a "Grey Sole Hash" then nicely browned filets.
My dad has suggested I "season" my pans more using salt and a high oven, but I have found over time that while this did work 2 times, the pan eventually becomes more used and fish continues to stick.
So I need a special spatula? A dedicated fish pan? Some nifty gadget that he can't remember? Any and all comments are appreciated. Thanks for reading