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very silly question

post #1 of 10
Thread Starter 
I have a question that most people will find silly. How do you fry unbreaded fish in cast iron or Allclad, and not have it stick. I did use sunflower oil but the protein still stuck to the pan like glue. I found when I bread the fish I do not have problems with it sticking. I did want to start culinary school but I was diagnosed with a terrible illness and the treatment messed up my system so bad that there is no way I could cut it in a commercial kitchen frown.gif
post #2 of 10

Deep fry? Or stirr fry?

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 10
Thread Starter 
Pan fry.
post #4 of 10

Pan has to be hot then add oil and don't add the protein till the oil is hot.  Don't try to move it till it releases itself.

post #5 of 10
Thread Starter 
Thank you very much.
post #6 of 10

And cast iron pan should be well seasoned.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #7 of 10

Even without breading you may want to experiment with lightly dredging the fish in flour, making sure you shake off all excess flour, just before you put the fish in the pan: this helps dry the fish surface which becomes less sticky. 

post #8 of 10
Thread Starter 
Thank you for the help.
post #9 of 10
also make sure you pat your fish dry with a paper towel, excess moisture causes it to stick also. Sorry to hear about your illness, you can still fulfill your dreams as a chef without cooking in a big kitchen.
post #10 of 10
Thread Starter 
How? I love cooking. Now I'm like my grandmother was, if some one walks into the kitchen while I'm cooking they will be running for their life lol :-)
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