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The ultimate frying pan for whole fish

post #1 of 5
Thread Starter 

I've had enough of cheap-arse teflon frying pans for my delicious, delicate trout and want to spend some cash on the ultimate pan. But - what is it??? Cast or rolled iron, well-seasoned? Stainless steel? Copper? Heavy steel or aluminium with teflon coating??? What's the ultimate fish pan for you guys?

 

Cheers,

Recky

post #2 of 5

How are you cooking it?

Naked or with a dusting of flour? Something else?

 

Non-stick pans are 'disposable' - doesn't make sense but they are.

 

For a costlier option but not disposable...and not really an option if you are making a pan sauce.

 

We did trout at one place (a weekly special) and used a table top gas griddle - thermostat controlled.  It was one of the small ones 24" wide and had a surface that was very well seasoned.  It was only used for fish and never really got scrubbed down to the bare steel - just scraped and washed clean with hot water then oiled.

 

Every 6 months or so the chef would bring in a steel plate (engineers plate) wrapped in a very fine wet-dry sand paper and level it out.

 

The surface looked like black glass.   Not sure if they make cast-iron flat-top griddles anymore though.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #3 of 5
Thread Starter 

I usually dust the trout with flour before frying, but I don't think it makes much of a difference in terms of sticking/not sticking
 

post #4 of 5

I used to do whole trout (sometimes multiple in a pan, in just regular heavy bottomed stainless steel pans. Trout came out beautiful, crispy skin every time. My preference, personally, is to do most fish in cast iron, but it actually takes a little work by your cooks to maintain them through service. The key is a heavy bottom/high heat capacity. past that, it really shouldn't matter. Definitely wouldn't use non-stick for anything in a pro kitchen, outside of eggs, if I could help it.

post #5 of 5

I'd go with cast iron for whole fish.

 

But if you haven't steamed a whole fish Chinese style, you should give that a try. Simple and fantastic results.

 

http://www.steamykitchen.com/132-chinese-steamed-fish.html

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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