Hi Everyone,

I am trying to saute frozen whiting but I'm running into a
few issues. I'd really appreciate any advice:

1. I've been thawing my fish by putting it in a plastic bag,
placing it on an incline, and running warm water over it
until its soft. Of course the fish is still soaked, and when
you put wet fish in a saute pan of hot extra virgin olive oil
you get splatter. Is there a better way to thaw my fish
and get more fluid out?

2. When I pour the oil into the pan, the oil goes
immediately to the rim of the pan's bottom, so there's
no oil underneath the fish when I lay the fish down. What's
up with the oil?

3. Can I saute fish in an iron skillet?

Thanks for your time.

> wrote:
> Hi Everyone,
>
> I am trying to saute frozen whiting but I'm running into a
> few issues. I'd really appreciate any advice:
>
> 1. I've been thawing my fish by putting it in a plastic bag,
> placing it on an incline, and running warm water over it
> until its soft. Of course the fish is still soaked, and when
> you put wet fish in a saute pan of hot extra virgin olive oil
> you get splatter. Is there a better way to thaw my fish
> and get more fluid out?
>
> 2. When I pour the oil into the pan, the oil goes
> immediately to the rim of the pan's bottom, so there's
> no oil underneath the fish when I lay the fish down. What's
> up with the oil?
>
> 3. Can I saute fish in an iron skillet?
>
> Thanks for your time.

I've never done the thawing with fish, but I have with other stuff. I find
defrosting in the refrigerator overnight works good. I keep it covered to keep
the items from drying out.

You can always pat the fish dry before sauteing. That should cure the spattering
problem. I find it also helps to dredge the fish in flour and shake off the
excess. This also helps dry the surface and helps in browning.

It sounds like your pan is not flat on the bottom. You might look into getting
one that is flat. I have a similar problem with another cause. My stove is not
completely level*, so the oil tends to go to one side. What I do is heat up the
pan and then tilt it around to get the oil over the entire bottom. Then I
immediately toss in whatever I am going to saute. I do the same thing tilting
the pan when I turn the items over. It only takes a very thin coat of oil to do
the job. Don't move the item being sauted for at least a couple of minutes. It
will stick at first but then release if done right.

I usually use a carbon steel pan when I am sauteing fish. It is similar to cast
iron in that the cooking surface has been seasoned and is largely non-stick as a
result.

*Don't anyone tell me to level the stove. It wasn't leveled properly when it was
installed 34 years ago and I'm not going to fix it now. That's because the gas
is connected directly with black iron pipe and I don't want to disturb the
piping and risk a leak. If it was a flexible connection, I'd do it. Working
around the level problem is not very difficult.

--
wff_ng_7 (at) verizon (dot) net

On May 5, 10:23 pm, "wff_ng_7" > wrote:

> *Don't anyone tell me to level the stove. It wasn't leveled properly when it was
> installed 34 years ago and I'm not going to fix it now. That's because the gas
> is connected directly with black iron pipe and I don't want to disturb the
> piping and risk a leak. If it was a flexible connection, I'd do it. Working
> around the level problem is not very difficult.
>
> --
> wff_ng_7 (at) verizon (dot) net

In keeping with the great traditions of this Newsgroup, by either not
reading
carefully each posting or ignoring sincere requests, I must advise you
to
level your stove. <rim shot>

In article . com>,
says...
> Hi Everyone,
>
> I am trying to saute frozen whiting but I'm running into a
> few issues. I'd really appreciate any advice:
>
> 1. I've been thawing my fish by putting it in a plastic bag,
> placing it on an incline, and running warm water over it
> until its soft. Of course the fish is still soaked, and when
> you put wet fish in a saute pan of hot extra virgin olive oil
> you get splatter. Is there a better way to thaw my fish
> and get more fluid out?
>
> 2. When I pour the oil into the pan, the oil goes
> immediately to the rim of the pan's bottom, so there's
> no oil underneath the fish when I lay the fish down. What's
> up with the oil?
>
> 3. Can I saute fish in an iron skillet?
>
> Thanks for your time.
>
>

Thaw it by running COLD water over it.
Set it between paper towels for 10-15 min to remove extra moisture.

--
Peter Aitken

In article <KSb%h.4037$Q96.746@trnddc04>,
"wff_ng_7" > wrote:

> I've never done the thawing with fish, but I have with other stuff. I
> find defrosting in the refrigerator overnight works good. I keep it
> covered to keep the items from drying out.

I've read that defrosting it in the fridge keeps the fish from losing
too much of its moisture. I don't know why it is but it seems to work
for me as well.

"stark" > wrote:
> On May 5, 10:23 pm, "wff_ng_7" > wrote:
>
>> *Don't anyone tell me to level the stove. It wasn't leveled properly when it
>> was
>> installed 34 years ago and I'm not going to fix it now. That's because the
>> gas
>> is connected directly with black iron pipe and I don't want to disturb the
>> piping and risk a leak. If it was a flexible connection, I'd do it. Working
>> around the level problem is not very difficult.
>>
>> --
>> wff_ng_7 (at) verizon (dot) net
>
> In keeping with the great traditions of this Newsgroup, by either not
> reading
> carefully each posting or ignoring sincere requests, I must advise you
> to
> level your stove. <rim shot>

That is a great tradition, isn't it! ;-)

I'm somewhat surprised my stove isn't level. But I'm certain it was installed
that way rather than it getting off level over the years. It's on a ground level
concrete slab floor about 15 feet from any exterior wall. And it was installed
10 years after the house was built. I don't think there's been any settlement in
the floor that has caused it. The previous owner of the house lived with it for
20 years, and now I've lived with it for 14 years. If and when I get a new
stove, I'll make sure it is leveled properly.

--
wff_ng_7 (at) verizon (dot) net

On May 6, 11:58 am, Emma Thackery > wrote:
> In article <KSb%h.4037$Q96.746@trnddc04>,
>
> "wff_ng_7" > wrote:
> > I've never done the thawing with fish, but I have with other stuff. I
> > find defrosting in the refrigerator overnight works good. I keep it
> > covered to keep the items from drying out.
>
> I've read that defrosting it in the fridge keeps the fish from losing
> too much of its moisture. I don't know why it is but it seems to work
> for me as well.


I thaw overnight in the refrigerator also. However, if I want a few
shrimp to add to a dish and find that I've not planned ahead, here is
what you can try. Put them in a tightly closed baggie and place the
baggie in a bowl of water, changing frequently. It won't take long to
thaw. You could do the same with a thin fillet, too.
Dee Dee

In article . com>,
wrote:

> Hi Everyone,
>
> I am trying to saute frozen whiting but I'm running into a
> few issues. I'd really appreciate any advice:
>
> 1. I've been thawing my fish by putting it in a plastic bag,
> placing it on an incline, and running warm water over it
> until its soft. Of course the fish is still soaked, and when
> you put wet fish in a saute pan of hot extra virgin olive oil
> you get splatter. Is there a better way to thaw my fish
> and get more fluid out?

I wrap it in a paper towel and microwave it gently (use the "defrost"
setting if you have one) until it's just thawed.

> 2. When I pour the oil into the pan, the oil goes
> immediately to the rim of the pan's bottom, so there's
> no oil underneath the fish when I lay the fish down. What's
> up with the oil?

Pan a bit too hot?

> 3. Can I saute fish in an iron skillet?

Sure, why not?

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper