Termy
Senior Cook
Some fish filets have skin on them. People almost always take it off. For one it curls. even pan frying. The skin is nutritious so I want it on there.
The olman figured it out. What you do is fry the flesh side first completely almost, or completely. Once that it done and it didn't curl up, now it won't curl when you flip it either.
I am one of those saps who can't fry fish. He could. Decent planks of fish around here leave much to be desired, usually. The breaded ones I have found have more breading than fish.
Here's a question for the group, how come I never see skin on cod ? Are they huge or something ?
And for the record I do not like tilapia. The flavor would be tolerable I guess but the texture is not to my liking. REALLY not to my liking.
T
The olman figured it out. What you do is fry the flesh side first completely almost, or completely. Once that it done and it didn't curl up, now it won't curl when you flip it either.
I am one of those saps who can't fry fish. He could. Decent planks of fish around here leave much to be desired, usually. The breaded ones I have found have more breading than fish.
Here's a question for the group, how come I never see skin on cod ? Are they huge or something ?
And for the record I do not like tilapia. The flavor would be tolerable I guess but the texture is not to my liking. REALLY not to my liking.
T