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PAN-FRIED FISH --help me improve the second time


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PAN-FRIED FISH --help me improve the second time

erica | Feb 18, 2010 10:30 AM

I am quite proud of how well my first attempt at making pan-fried fish turned out. Took my cue from Michael Colameco's PBS program from a few weeks back. Did standard breading procedure (rice flour, egg, panko) and shallow fried cut-up flounder filets and whole sea scallops in a mix of olive oil and peanut oil in a heavy dutch over (not non-stick).

Crust was excellent, fish did not stick, fish was perfectly cooked.

But it lacked personality--was a bit bland to my taste. Other than to add more salt, which is definitely needed and which I will do next time, what else can I add and should I add to the panko or to the flour or to both. (I added a touch of Aleppo pepper, maybe half a teaspoon, but the amount was far too small--I could not taste it) What about adding parmesan--seems sacriligeous, no??

Also, on other threads I have read not to use eggs when frying fish. Why not? Many people advocate using a batter--how would this improve the outcome?

Please add any tips because I want to make this again soon! Thanks.

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