Just took out 3 nice Barras for tomorrows dinner.
The wife and kids like their fish filleted and battered so how do you guys usually fillet your Barra?
Skin on? or Skin off?
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| Skin on.....Skin off...... http://byap.backyardmagazines.com/forum/viewtopic.php?f=46&t=7115 |
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| Author: | oldute [ Mar 4th, '10, 18:09 ] |
| Post subject: | Skin on.....Skin off...... |
Just took out 3 nice Barras for tomorrows dinner. The wife and kids like their fish filleted and battered so how do you guys usually fillet your Barra? Skin on? or Skin off? |
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| Author: | Dufflight [ Mar 4th, '10, 18:14 ] |
| Post subject: | Re: Skin on.....Skin off...... |
Skin helps keep the flesh together. |
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| Author: | mikeym [ Mar 4th, '10, 20:30 ] |
| Post subject: | Re: Skin on.....Skin off...... |
Dufflight wrote: Skin helps keep the flesh together. Does it change the flavor/texture when frying something with batter? |
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| Author: | bigwill [ Mar 4th, '10, 20:57 ] |
| Post subject: | Re: Skin on.....Skin off...... |
For deep frying skin off is usually better. Leaving the skin on can cause the fillet to curl up. The skin on also gives a much stronger flavour to the fillet (good if you like it but sometimes not so good for fussy kids!) If you want to cook with skin on best to just flour the fillet lightly then shallow fry in olive oil skin side down in very hot pan for a 3-4mins to crisp up the skin then flip for 1-2 mins to finish cooking through. |
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| Author: | faye [ Mar 4th, '10, 20:58 ] |
| Post subject: | Re: Skin on.....Skin off...... |
I like to trim the flesh off the bone and then with skin side down run the knife underneath the flesh leaving the skin behind mmm yum. (Hopefully leaving the skin and flesh on my bones(fingers.) To be sure there are no cuts, squeeze a lemon, the sting will tell you how many cuts you have on your hands. |
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| Author: | creative1 [ Mar 4th, '10, 21:02 ] |
| Post subject: | Re: Skin on.....Skin off...... |
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| Author: | earthbound [ Mar 4th, '10, 23:21 ] |
| Post subject: | Re: Skin on.....Skin off...... |
I like skin on. But then I like skin on everything and never peel potatoes, carrots, etc.. I've even been known to eat kiwifruit skins.... But then if you're battering better to take it off I guess.. |
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| Author: | DéjàVoodoo [ Mar 4th, '10, 23:37 ] |
| Post subject: | Re: Skin on.....Skin off...... |
Always skin on for me. There is just nothing better then a good cripsy skin. The key to a good crispy skin in to salt it before hand to remove excess moisture. My favorite is salmon skin, but have done this with whole tilapia also. Use plenty of kosher salt and cover all skin, place on paper towels in fridge for an hour. Turn half way through if doing whole fish. Wipe off most of the salt and add other seasoning. For salmon or any other filet, pan fry skin side down and finish in oven. For whole tilapia (head and all), I will dust with flour and pan fry turning once - finish in oven only if needed. I find that tilapia cooked through on stove top just fine. |
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