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Started By
Message
Fish,,,, Grilled, Pan Fried or Baked?
Posted on 8/25/08 at 9:24 pm
Posted on 8/25/08 at 9:24 pm
I went to LA Lagniappe when I was into the other night with my Boss and his wife. I had pan fried Drum.
I want to try to some fish entrees for my girlfriend. Who has some recipes?
I want to try to some fish entrees for my girlfriend. Who has some recipes?
3
Posted on 8/25/08 at 9:29 pm to Deaf McGruff
Dude... honestly?
Nobody can take you seriously with that fricking avatar.
Nobody can take you seriously with that fricking avatar.
Posted on 8/25/08 at 9:44 pm to coloradoBengal
I actually do different things depending on the consistency of the fish.
Flaky fish, I bake.
Meaty fish, I grill.
And, for some reason, I can't ever recall pan frying a fish.
Flaky fish, I bake.
Meaty fish, I grill.
And, for some reason, I can't ever recall pan frying a fish.
Posted on 8/25/08 at 9:49 pm to Deaf McGruff
Grill!
Posted on 8/25/08 at 10:56 pm to LSUBoo
Blackened. Did some cobia tonight, mmmmmmm.
Posted on 8/25/08 at 11:33 pm to EMILIO
I enjoy fish all kind of ways.
Raw
Grilled
Sauteed
Fried
Baked
Pan fried
Pan fried fish is good, Trout Menuire is pan fried trout with a menuire sauce and its incredable.
Raw
Grilled
Sauteed
Fried
Baked
Pan fried
Pan fried fish is good, Trout Menuire is pan fried trout with a menuire sauce and its incredable.
Posted on 8/26/08 at 2:04 pm to Kajungee
quote:
Trout Menuire is pan fried trout with a menuire sauce and its incredable
Because I can't find that stupid drooling emoticon.
Posted on 8/26/08 at 4:03 pm to Deaf McGruff
Why no love for poached? 
Posted on 8/26/08 at 5:04 pm to tavolatim
quote:
Trout Menuire is pan fried trout with a menuire sauce and its incredable
Okay, somebody hook me up with the directions. Last time I made fish for my girl, it was tuna surprise. Help me out....
Posted on 8/26/08 at 5:12 pm to Deaf McGruff
Do this and use trout, flounder filets, catfish, or any white (i.e. not bloody) type fish.
This post was edited on 8/26/08 at 5:13 pm
Posted on 8/26/08 at 6:43 pm to Deaf McGruff
I pan fry specks, small redfish filets, bass.
I use a heavy cast iron skillet. I make sure the filet is dry. Salt, pepper, Tony's to liking.
I put olive oil and a pat of butter in pan and get hot. Place the filets in the pan, fry till browned on both sides.
Done.
Easy Easy Easy
I use a heavy cast iron skillet. I make sure the filet is dry. Salt, pepper, Tony's to liking.
I put olive oil and a pat of butter in pan and get hot. Place the filets in the pan, fry till browned on both sides.
Done.
Easy Easy Easy
Posted on 8/26/08 at 8:18 pm to Tiger 79
A classic Trout Meuniere is a flour battered pan fried in butter trout filet topped with a browned butter and lemon sauce.
Delicious but if you really want off the hook.
Trout Meuniere
2 egg
2 cups milk
2 cups all-purpose flour
5 teaspoons Creole seasoning
2 five-ounce speckled trout filets
½ cup vegetable oil
5 tablespoon unsalted butter, softened
2 tablespoons thinly sliced green onions
¼ teaspoon minced fresh garlic
½ teaspoon Lea & Perrins Worcestershire sauce
6 tablespoons seafood stock
½ cup heavy cream
½ teaspoon lemon juice
In a mixing bowl, whisk eggs and milk until fully blended. Transfer the mixture to a shallow pan and set aside.
In a separate shallow pan, place flour and 4 teaspoons of the creole seasoning. Blend well and set aside.
Heat oil in a skillet over medium-high heat. Season both sides of the fish filets, with the Creole seasoning
When the oil is hot, dredge the fish filets in the seasoned flour, then in the egg/milk wash, then back in the flour. Immediately place each battered fish filet into the hot oil. Cook the fish, turning once, until both sides are brown and crispy, 2 to 3 minutes per side.
Transfer cooked fish to a sheet pan lined with paper towels to drain. Keep warm while you make the sauce.
Discard the oil, reserving any browned bits of flour in the bottom of the pan. Return the skillet to the stove over high heat.
Add 1 tablespoon of the softened butter and cook, shaking the skillet constantly until the butter turns dark brown, 10 to 20 seconds. Add the green onions, garlic and ¼ teaspoon of seafood seasoning. Cook, shaking the skillet constantly, for 10 seconds. Add the Lea & Perrins, stock and lemon juice. Bring the mixture to a boil. Add the remaining 4 tablespoons of butter. Reduce heat to low and cook, shaking the skillet vigorously back and forth, just until the butter melts into the sauce and becomes emulsified slowly add the cream then check the seasoning then remove from heat.
To serve, place 1 trout filet on each serving plate and top each filet with sauce. Serve immediately.
Delicious but if you really want off the hook.
Trout Meuniere
2 egg
2 cups milk
2 cups all-purpose flour
5 teaspoons Creole seasoning
2 five-ounce speckled trout filets
½ cup vegetable oil
5 tablespoon unsalted butter, softened
2 tablespoons thinly sliced green onions
¼ teaspoon minced fresh garlic
½ teaspoon Lea & Perrins Worcestershire sauce
6 tablespoons seafood stock
½ cup heavy cream
½ teaspoon lemon juice
In a mixing bowl, whisk eggs and milk until fully blended. Transfer the mixture to a shallow pan and set aside.
In a separate shallow pan, place flour and 4 teaspoons of the creole seasoning. Blend well and set aside.
Heat oil in a skillet over medium-high heat. Season both sides of the fish filets, with the Creole seasoning
When the oil is hot, dredge the fish filets in the seasoned flour, then in the egg/milk wash, then back in the flour. Immediately place each battered fish filet into the hot oil. Cook the fish, turning once, until both sides are brown and crispy, 2 to 3 minutes per side.
Transfer cooked fish to a sheet pan lined with paper towels to drain. Keep warm while you make the sauce.
Discard the oil, reserving any browned bits of flour in the bottom of the pan. Return the skillet to the stove over high heat.
Add 1 tablespoon of the softened butter and cook, shaking the skillet constantly until the butter turns dark brown, 10 to 20 seconds. Add the green onions, garlic and ¼ teaspoon of seafood seasoning. Cook, shaking the skillet constantly, for 10 seconds. Add the Lea & Perrins, stock and lemon juice. Bring the mixture to a boil. Add the remaining 4 tablespoons of butter. Reduce heat to low and cook, shaking the skillet vigorously back and forth, just until the butter melts into the sauce and becomes emulsified slowly add the cream then check the seasoning then remove from heat.
To serve, place 1 trout filet on each serving plate and top each filet with sauce. Serve immediately.
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