How to make FishFilets

2
10
Joined Nov 16, 2002
:chef:
How can i make a good fish fillet for grilling or deep frying and whats the best fish for this porpose ,
 

kuan

Moderator
Staff member
7,067
524
Joined Jun 11, 2001
I don't know what you mean by fish fillets. Do you mean the kind they serve at McDonald's? If it is, I don't think you can grill that kind unless you're talking about a flat grill.

Kuan
 
49
10
Joined Oct 28, 2001
A fish fillet is a piece of fish with all the bones removed and usually trimmed into a regular shape and often with the skin removed also (but you knew that didn't you Kuan?). In most places in the world a grill provides top heat, what the Americans would call a broiler, and so it is quite easy to grill, i.e. broil, fish.

Looking at Ando's location it could well be that fish fillets are not available there, which puts a whole different cast on this post.

Normally for a fish fillet you would choose a firm white fish such as cod or haddock, or a flat fish such as halibut or plaice but these tend to be Atlantic fish and I'm not sure what would be available in Iran. Maybe somebody with knowledge of the Middle East could help here?
 

filletpro

Banned
2
10
Joined Jul 7, 2010
HI ando 

I have a invention just for you I could not make a good fillet to save my life so i got tired of the old way and made my new way It works check me out (non expert) make a very clean fillet on filletpro.com or watch on you tube (filletpro video )
 
294
15
Joined May 20, 2009
I don't know what you mean by fish fillets. Do you mean the kind they serve at McDonald's? If it is, I don't think you can grill that kind unless you're talking about a flat grill.

Kuan
Kuan, don't know if they have McDonalds in Iran.........yet!   /img/vbsmilies/smilies/rolleyes.gif
 
1,447
47
Joined Apr 3, 2008
first. Nice avatar Biancadee.  2. Iran did have a McD's, it closed two days after opening, don't know why. 3. The general description of a fish fillet from the above posters is good but remember to bread it before frying. Otherwise it will just disintegrate in the fryer.
 
22
10
Joined Jul 13, 2010
For Fish Fillet, I use cream dori fish. This you can buy at the supermarket, cleaned cut and deboned. Slice this into rectangles depending on your desired size, dip it in scrambled egg then bread crumbs and fry. Crunchy in the outside, soft and chewy in the inside. Try this with potatoes too. Just like fish'n chips. enjoy!/img/vbsmilies/smilies/smiles.gif
 

chefjanet

Banned
9
10
Joined Jul 14, 2010
Hello Jane,

I have been somehow following your posts but never got the chance to reply to you.

I am wondering if you could help me with my problem.

This is about organizing my recipes, all these years, they have all been stocked up in recipe boxes.

Could you suggest to me what I should do.

Is there a better alternative to just stocking them up in recipe boxes.

Will send this one now and will be waiting for your reply dear.
 
5,516
186
Joined Apr 3, 2010
scrambled eggs are cooked, do you mean beaten egg? Dip fish in seasoned flour, then egg mix ,then bread, let the breaded filet get cold then fry.
 
Last edited:
6,367
128
Joined Feb 1, 2007
ChefJanet: Might I suggest that you've asked a good question, but that it deserves it's own thread. Why not start one under that subject.

Jane: I'm totally unfamiliar with a fish called cream dori. Could you, perhaps, have John Dory in mind?
 
8,550
210
Joined Feb 13, 2008
Cream dori isn't John Dory.  It's a Pacific islands, fresh-water, round fish; which, when all is said and done, is a carp.  I'm not sure if it's native to Laguna de Bay (big lake in the Phillipines) only. 

When cooked it tastes a lot like one of the small soles. 

I don't know to whom she writes, as cream dori is basically unavaiable in the US.  Anyway, not outside of the Asian oriented fish markets I go to where you see it occasionally in the frozen section marked as Laguna de Bay.

We can make a good guess that Jane's from the Phillipines.  Yes?  No? 

BDL
 
Last edited:
6,367
128
Joined Feb 1, 2007
Thanks, BDL. I'd not heard of it before. Probably, as you say, cuz it's not generally available in the U.S.

But, then again, John Dory isn't all that common either. /img/vbsmilies/smilies/cool.gif
 
8,550
210
Joined Feb 13, 2008
"Roundfish" describes a fish body type.  It's a torpedo shaped fish like a tuna or mackerel -- as opposed to a disk shaped fish like a john dory, or a flat fish like a flounder.

BDL
 
6,367
128
Joined Feb 1, 2007
And, just to confuse you further, "in the round" describes a method of cleaning a fish, rather than a body shape per se. /img/vbsmilies/smilies/wink.gif
 
2,753
16
Joined Feb 26, 2007
Carp.... re-arrange the first 3 letters and that's what it is /img/vbsmilies/smilies/lol.gif   Although some like it, any fishing people I have seen leave it on the riverbank - it's actually illegal to put it back in the water here as it is a major pest.  Takes the river/lake  over from all the natural fresh water fish.

(Hmm, just looking at when OP posted - that is a pretty old one, but still worth discussing).

Various ways of filleting flat and round fish, and then there are some generally larger fish that are tastier cooked on the bone.
 
6,367
128
Joined Feb 1, 2007
Carp.... re-arrange the first 3 letters and that's what it is

Interesting, DC. I thought the U.S. was the only country that held carp in disdain.

A shame, really, because they actually are great tasting fish. And there's a lot of meat on them carp bones. Most European and Asian cultures are aware of this.

I used to make a smoked carp spread. When the boys came over, I'd put out a crock of it with some crackers. We'd be munching away, and, sure enough, the talk would turn to carp. After they bad-mouthed the fish for awhile (but, you underestand, after raving about the spread), I'd slyly ask them, "guys, what do you think you've been eating?"

So, my question for you is: Have you ever actually eaten carp? Or are you repeating conventional wisdom?
 
Top Bottom