How to cook "red fish".
Discussion
Mobile Chicane said:
Whole, or filleted?
I presume filleted. It's a bony old f
ker of the snapper family.
Pan fry in lots of butter, a minute each side. Maybe two, depending on how thick these are.
You DO NOT want to overcook it.
Yep fillets.I presume filleted. It's a bony old f
ker of the snapper family.Pan fry in lots of butter, a minute each side. Maybe two, depending on how thick these are.
You DO NOT want to overcook it.
I am doubting my choice now, because one of my family is fish agnostic. But the hake on offer, which is what I wanted, was scrappy.
dontlookdown said:
Probably red snapper. Something Caribbean would be appropriate.
Or pan fry it in lime, chilli and ginger. What I often do on hols with unidentified random fish bought from local market;)
I think pan frying is on my mind.Or pan fry it in lime, chilli and ginger. What I often do on hols with unidentified random fish bought from local market;)
If it's fragile maybe I should try to do most of the cooking skin side down?
Louis Balfour said:
dontlookdown said:
Probably red snapper. Something Caribbean would be appropriate.
Or pan fry it in lime, chilli and ginger. What I often do on hols with unidentified random fish bought from local market;)
I think pan frying is on my mind.Or pan fry it in lime, chilli and ginger. What I often do on hols with unidentified random fish bought from local market;)
If it's fragile maybe I should try to do most of the cooking skin side down?
If it's really fragile, don't turn it at all, but put a lid/plate over the pan and kinda steam it for a minute at the end on a lower heat if it needs it. It may not, depending on how thick the fillets are
Don't overcook, as noted above;)
Louis Balfour said:
What happens if it’s overcooked?
It will be dry and a bit chewy. You want the flesh to be still slightly translucent and 'glassy' looking. It basically looks a bit underdone when it is ready.
The secret to perfectly cooked fish, IME, is to have the courage of your convictions and not to give it another minute 'just to be sure'.
If the fillets are thin it can take only a couple of minutes to cook them, so have everything else ready to go.
dontlookdown said:
Louis Balfour said:
What happens if it’s overcooked?
It will be dry and a bit chewy. You want the flesh to be still slightly translucent and 'glassy' looking. It basically looks a bit underdone when it is ready.
The secret to perfectly cooked fish, IME, is to have the courage of your convictions and not to give it another minute 'just to be sure'.
If the fillets are thin it can take only a couple of minutes to cook them, so have everything else ready to go.
Louis Balfour said:
dontlookdown said:
Louis Balfour said:
What happens if it’s overcooked?
It will be dry and a bit chewy. You want the flesh to be still slightly translucent and 'glassy' looking. It basically looks a bit underdone when it is ready.
The secret to perfectly cooked fish, IME, is to have the courage of your convictions and not to give it another minute 'just to be sure'.
If the fillets are thin it can take only a couple of minutes to cook them, so have everything else ready to go.
dontlookdown said:
Probably red snapper. Something Caribbean would be appropriate.
Or pan fry it in lime, chilli and ginger. What I often do on hols with unidentified random fish bought from local market;)
The Redfish in Waitrose is a type of Rockfish and far inferior to snapper. I found it to be rather tasteless compared to bass, bream or snapper, but then again it's much cheaper. I cooked the last fillets with ginger, garlic, chilli and spring onions. Not something I will buy again.Or pan fry it in lime, chilli and ginger. What I often do on hols with unidentified random fish bought from local market;)
dontlookdown said:
Yes. Seasoned flour on the skin, cook it skin side down. Keep it moving gently so it doesn't stick.
If it's really fragile, don't turn it at all, but put a lid/plate over the pan and kinda steam it for a minute at the end on a lower heat if it needs it. It may not, depending on how thick the fillets are
Don't overcook, as noted above;)
Personally I wouldn't use flour, just season well and as you say let most of the cooking take place skin side down. I also don't keep it moving, in a non stick pan it shouldn't be required if you're using olive oil below smoking temp. Moving it can cause it to break up - I do however push down when it enters the pan to stop the fillets curling up.If it's really fragile, don't turn it at all, but put a lid/plate over the pan and kinda steam it for a minute at the end on a lower heat if it needs it. It may not, depending on how thick the fillets are
Don't overcook, as noted above;)
Louis Balfour said:
Thanks for the input guys. I had a crisis of confidence and, when the local farmer's market had a fish stall with chunky hake I bought three uniform fillets.
So, what shall I do with the red fish?
Fishy pasta sauce? Fish cakes?
If in doubt I usually season (spiced or herbs if you like) in a foil parcel with a good knob of butter and a glug of white wine. Wrap and cook in a pre-heated oven at 150c for about 15 minutes.So, what shall I do with the red fish?
Fishy pasta sauce? Fish cakes?
Louis Balfour said:
Waitrose fish counter was limited today. The only chunky fresh white fish they had was "red fish". It's a white fish with a red mottled skin.
Anyone know what it is or how best to cook it?
TIA
Possibly Rosado… very common down here in the south of Spain. I think it’s some sort of eel. Anyone know what it is or how best to cook it?
TIA
Loads of recipes for it on Google.
Louis Balfour said:
Thanks for the input guys. I had a crisis of confidence and, when the local farmer's market had a fish stall with chunky hake I bought three uniform fillets.
So, what shall I do with the red fish?
Fishy pasta sauce? Fish cakes?
Nooo! So, what shall I do with the red fish?
Fishy pasta sauce? Fish cakes?
Oh well. Another vote for fish curry from me.
Chris Stott said:
Louis Balfour said:
Waitrose fish counter was limited today. The only chunky fresh white fish they had was "red fish". It's a white fish with a red mottled skin.
Anyone know what it is or how best to cook it?
TIA
Possibly Rosado… very common down here in the south of Spain. I think it’s some sort of eel. Anyone know what it is or how best to cook it?
TIA
Loads of recipes for it on Google.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff