I am talking about a white ocean fish such as snapper or sweetlip.
Normally I cook the fillets fresh and can get them right as in moist and the flesh flaking.
However, every now and then the fillets will come out not so much rubbery, but as in needs carving rather the flesh pulling away easily.
Any reason for this? Is the pan too hot?
Yeah that could be it. When it’s too hot, they come out kind of dry. Some types of fish are just rubbery though.
I would agree, overcooked … fish is so easy to overcook, and is very unforgiving.
Though one way to save it if you have some time before dinner is on, make croquettes. Finely chop the fish and add bread crumbs, some commercial bottled bearnaise or hollandaise or chicken gravy to moisten, finely minced celery and onion. Form into patties and pan fry to cook through. Good served with hollandaise sauce. Hides a lot of sins … call it 2 cups fish to 1 cup sauce, and enough crumbs and minced onion and celery to be moldable. This is about the only reason I have a jar of chicken gravy in the cupboard. I can make a proper hollandaise sauce in about 5 minutes with the right ingredients=)
Thanks folks.
Aruvqan, sounds a great recipe but with fish around $40 a kilo for snapper I’d prefer to try and cook it as a fillet as long as I don’t mess it up too often.
Wow—Here in landlocked Utah, I usually can get fresh snapper, or flounder for around 6 dollars per pound (salmon is even cheaper).
I am shocked that seafood is so expensive in Australia.
A lot of ours is exported. There are lots of cheaper types of fish (such as mullet) but yes, it is expensive.
I’m in Perth at present and it is slightly cheaper. Snapper is about $32 a kilo for local produce.
Oh - also that is fillets. Whole red snapper are about $13 a kilo.
That is still obscene.