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Instead of cooking fish in butter, use a little chicken broth. It is less fattening.
By mamacrafter from TN
After frying fish or something that leaves a lingering odor in the house. Put out several bowls with about a 1/2 cup white vinegar, particularly in the kitchen, for several hours or overnight. The odor will disappear.
By Pam Rose
Last year a friend of ours recommended a product called Panko. It is located in the Asian food section of the grocery store in a small green box. It is similar to a bread crumb mixture and is excellent in taste and your fish is not greasy. I have been told that it works great with chicken as well, but have not yet tried it.
You dip your skinned fish in milk, then lightly roll in flour. Then roll into beaten eggs then into the Panko. We have even just done it in milk and Panko. If you are lactose intolerant you could just run the fish under water as if washing it, but make sure to shake the drips so that the grease doesn't spatter.
We have cooked our fish and put it in the fridge overnight and reheated the next day and it is never soggy. It is so good! You can even season your flour before rolling the fish into it.
In a small bowl, combine soy sauce and lemon juice. Pour 1/4 cup marinade in a resealable plastic bag, and add fish. Seal bag and turn to coat. Refrigerate for 20 minutes. Cover and refrigerate remaining marinade.
Meanwhile, in a large nonstick skillet, cook onion in 1 teaspoon oil for 1 minute. Stir in peppers, cook and stir for about 5 minutes longer. Stir in tomatoes, cook 1-2 minutes longer or until tomatoes are heated through and vegetables are crisp-tender. Remove from the heat, and keep warm.
Drain and discard marinade from fish. In a large skillet coated with nonstick cooking spray, cook fish in remaining oil for about 8 minutes on each side or until fish flakes easily with a fork.
Arrange two-thirds of pepper mixture on a serving dish, and then top with fish. Top with remaining pepper mixture and drizzle with reserved marinade. Serve immediately.
Source: A friend, Patricia
By Raymonde G. from North Bay, Ontario, Canada
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Whenever I cook fish, either baking it or panfrying, there is a milky residue that seeps from the fish. The fish is done, but the residue is unappetizing looking. I see lots of great recipes, but are afraid to try them because of this. What causes it and how can I cook the fish to avoid it?
By Marion Hewitt from Ontario, Canada
Maybe you are not cooking them long enough,good luck.
It is coagulated protein from fish juices/moisture. It tastes fine, but looks yucky to some [depends on how much]. Scrape it off and try not to mess up the fish or cover it with parsley. Or maybe let fish drain a bit on paper towel or rack before cooking and see if that minimizes the problem.
This milky residue for fish is the same as blood from beef. it is not harmful nor is it inedible.
If you bake them on a rack most of the juice will fall into the catch pan.
I have good luck wih fish on a Foreman grill. I make my own olive oil spray with one of those sprayer thingees, and use olive oil, garlic powder (don't use salt) or Mrs. Dash, then watch it! Cooks quickly. Sprinkle with fresh lemon juice!
Many cultures cook fish inside banana leaves as bananas are grown in tropical climates worldwide. This is a page about cooking fish in banana leaves.
Make a delicious meal of steamed fish with minimal prep using this easy recipe. This page shows you how to make steamed fish packets.