I am really lucky when I do a good white/food match, so I’ll brag a bit. The pistachio and panko-encrusted flounder (with a squirt of lemon) with a 2009 Pago Senorans Albarino was totally perfect. The wine was, by a significant margin, the best '09 Albarino I’ve had and the melding flavors were just great, even though the finished fish product could have been better prepared. Here’s my question: whenever I pan-fry a fish filet, it always gets a bit wet and soggy. I put the burner on med-high, go about 3-4 minutes on a side, sometimes finish in a pre-heated oven, but the result is often a crisp coating with a seriously mushy interior. Any advice? Thanks.
Previously frozen fish?
Yeah, make sure your fish is totally dry going into the pan. And I wouldn’t be afraid to turn up the heat a bit more. Because when you say “mushy” to me, that suggests that it hasn’t firmed up enough - i.e undercooked.
Maybe a longer stay in the oven to finish?
IMO Flounder is difficult to cook and have it look good when you are done. I wouldn’t finish in the oven as the fish is thin enough to be finished in the pan. Breaded fish tends to steam itself in an oven which could make it mushy.
I got some Flounder from Bryan Flannery about a month or so a go, he called it the world’s best flounder and it was quite amazing. I just pan seared in a little butter, lemon and garlic to let the fish shine. Really, really good and was not by any means mushy. It went directly from pan to plate.
George
Thanks all. Yes perhaps I can up the temp and maybe skip the whole oven phase. I’ll try the same recipe again and let you know about the difference.
If you salt/ brine slightly it a bit before …it will help set the protein in the fish … and thus keep it from oozing out its liquid…