My first try insanely salty fried fish, completely inedible 😢
My first try insanely salty fried fish, completely inedible 😢
by Toros_Mueren_Por_Mi
27 Comments
Toros_Mueren_Por_Mi
Tried to be Gordon Ramsay and seasoned every step of the dish, would have been great if I hadn’t kept adding salt like a moron
midwest_elder
its not gone gone, you can dice it and add to egg fried rice. just dont add anymore salt!!
dirtyrounder
Milk flour milk cornmeal.
Iron skillet. Oil with a high burn point.
Heat your oil medium heat til a pinch of flour browns up.
Fish goes in. Fillet that thin should only take a minute or two per side.
I put some pepper in my flour. But wait til i taste cooked fish for salt.
You’ll know exactly what to do for the second one!
Skr000
I thought it was a peanut butter cookie 😕
Traditional_War5790
At least you tried! More than most people can say
hanatheko
Somehow I know how this tastes.
Sarcastrophe827
I thought it was grinder hash. [7]
BootyRangler
I never add salt to fish. I used every other seasoning except salt in my cornmeal
VexTheTielfling
2-3 lbs Fish, about 3cups corn flour, seasoned salt of your choice. I would go with old bay, garlic powder, extra cayenne pepper. Use a teaspoon to measure it out you can mix the corn flour up and lightly taste it just to check if it’s adequate seasoning. The fish should be damp enough but you can use a binder like mustard or hot sauce to wet the fish. Coat fish with corn flour making sure to squeeze lightly to get the corn flour to stick properly. Preferably deep fry but a shallow pan fry works too. Make sure oil is hot and toss. Fish should be perfect when golden in color and you would notice the bubbling dies down by quite a bit. Lay on a wire rack or paper towels.
Rezzone
Looks like a cobbler or crumble of some kind.
That’s fish!? Oh me oh my it shoulda been pie
Oregontrailguide
I mean do you have pets around that would……….
Downtown_Lemon5747
Maybe treat it like salted cod and make that mashed potato+salted cod dish with it? It’s Portugese dish if I remember correctly.
Sorry ’bout your fish, fam. Table salt is really finely grained, so a pinch or a dash packs a saltier result than large flake salt like cooking show chefs use at seemingly every step.
fake_fakington
A lot of people fuck up fried fish the first time. You’re in good company
LionOfNaples
Something as thin as that doesn’t really need “seasoning at every step”
ike_tyson
For some reason fish is usually oversalted. I don’t know why people over salt their fish but I’ve also had it several times when it was inedible.
Chris_Wilson14
Looks great, I like mine with cocktails sauce and super crispy fries.
Zestyclose_Wave_9061
Aromatic_Standard_37
It happens, even after cooking for decades I still over salt every once in a while…
Gotta try to work out a way to kind of measure it to start and eyeball from there because different coarseness of salt will have different mass, and different sources of salt have different saltiness… Coarse salt you can use more of by volume measured in a spoon, as the packing efficiency is lower and the same volume by standard practice is going to have less mass; as well, “real salt” and salts with a lot of other salts that aren’t sodium chloride(potassium chloride comes to mind, but others in lesser proportions) will taste saltier by mass…
It will depend on the fish, for the most part; oceanic or fresh water fish mostly differ here, but some more mild fish can be better with a little more salt…
But for fish I’d start with half a teaspoon per pound for saltwater(we’re talking regular Morton’s salt, non iodized) 3/4 to 1 teaspoon per pound for freshwater.
Beef is 2 teaspoons per pound(lamb I’d say 1-1/2)
Pork 1 to 1-1/2 teaspoons
Chicken about the same (and most poultry)
I’m not going to list every food, but most seafood is going to be fine with the above. (Edit: above meaning in the fish section)
This is, of course, for the meat only. You have to salt your breading, braising liquid, etc. separately. And it’s best to let it sit and soak into your meat at least a little while before cooking. Like a quick brine (a long one is always better)(and pat it dry before you sear it, please… Thank me later). Salt content is important as hell, but don’t forget about salt distribution and concentration. Some things are better with a lot of salt right on the surface, like pretzels and well crusted steaks… Other things will get overpowered by a lot of salt right on the surface, like fried fish and beans(like fava, but also regular black, pinto, etc.)
I hope this has been somewhat informational and helpful… I could keep going, I haven’t gotten to tofu or vegetables yet, but I’m quite buzzed and feeling lazy
I_DRINK_GENOCIDE_CUM
Just lick the salt off
parkavenueWHORE
It looks biblically salty 😂
Just-Challenge-1491
I thought this was a cookie 😂
ike_tyson
I usually forgo this all and just add hot sauce 🫣
thatirishdave
I once used salted cod for a fish chowder. Eating it practically turned my face inside out. It was so bad that I thought my wife was going to leave me.
dodgerockets
Brother that looks rough. Were you able to cook non salty ones?
Pinkcatninja
It looks good, so you at least fried it well. Hope it goes better next time!
27 Comments
Tried to be Gordon Ramsay and seasoned every step of the dish, would have been great if I hadn’t kept adding salt like a moron
its not gone gone, you can dice it and add to egg fried rice. just dont add anymore salt!!
Milk flour milk cornmeal.
Iron skillet. Oil with a high burn point.
Heat your oil medium heat til a pinch of flour browns up.
Fish goes in. Fillet that thin should only take a minute or two per side.
I put some pepper in my flour. But wait til i taste cooked fish for salt.
You’ll know exactly what to do for the second one!
I thought it was a peanut butter cookie 😕
At least you tried! More than most people can say
Somehow I know how this tastes.
I thought it was grinder hash. [7]
I never add salt to fish. I used every other seasoning except salt in my cornmeal
2-3 lbs Fish, about 3cups corn flour, seasoned salt of your choice. I would go with old bay, garlic powder, extra cayenne pepper. Use a teaspoon to measure it out you can mix the corn flour up and lightly taste it just to check if it’s adequate seasoning. The fish should be damp enough but you can use a binder like mustard or hot sauce to wet the fish. Coat fish with corn flour making sure to squeeze lightly to get the corn flour to stick properly. Preferably deep fry but a shallow pan fry works too. Make sure oil is hot and toss. Fish should be perfect when golden in color and you would notice the bubbling dies down by quite a bit. Lay on a wire rack or paper towels.
Looks like a cobbler or crumble of some kind.
That’s fish!? Oh me oh my it shoulda been pie
I mean do you have pets around that would……….
Maybe treat it like salted cod and make that mashed potato+salted cod dish with it? It’s Portugese dish if I remember correctly.
🙁
[Do you want the lightly fried fish fillets or not?](https://www.reddit.com/r/texts/comments/1te7nk/lightly_fried_fish_fillets/)
Sorry ’bout your fish, fam. Table salt is really finely grained, so a pinch or a dash packs a saltier result than large flake salt like cooking show chefs use at seemingly every step.
A lot of people fuck up fried fish the first time. You’re in good company
Something as thin as that doesn’t really need “seasoning at every step”
For some reason fish is usually oversalted. I don’t know why people over salt their fish but I’ve also had it several times when it was inedible.
Looks great, I like mine with cocktails sauce and super crispy fries.
It happens, even after cooking for decades I still over salt every once in a while…
Gotta try to work out a way to kind of measure it to start and eyeball from there because different coarseness of salt will have different mass, and different sources of salt have different saltiness… Coarse salt you can use more of by volume measured in a spoon, as the packing efficiency is lower and the same volume by standard practice is going to have less mass; as well, “real salt” and salts with a lot of other salts that aren’t sodium chloride(potassium chloride comes to mind, but others in lesser proportions) will taste saltier by mass…
It will depend on the fish, for the most part; oceanic or fresh water fish mostly differ here, but some more mild fish can be better with a little more salt…
But for fish I’d start with half a teaspoon per pound for saltwater(we’re talking regular Morton’s salt, non iodized) 3/4 to 1 teaspoon per pound for freshwater.
Beef is 2 teaspoons per pound(lamb I’d say 1-1/2)
Pork 1 to 1-1/2 teaspoons
Chicken about the same (and most poultry)
I’m not going to list every food, but most seafood is going to be fine with the above. (Edit: above meaning in the fish section)
This is, of course, for the meat only. You have to salt your breading, braising liquid, etc. separately. And it’s best to let it sit and soak into your meat at least a little while before cooking. Like a quick brine (a long one is always better)(and pat it dry before you sear it, please… Thank me later). Salt content is important as hell, but don’t forget about salt distribution and concentration. Some things are better with a lot of salt right on the surface, like pretzels and well crusted steaks… Other things will get overpowered by a lot of salt right on the surface, like fried fish and beans(like fava, but also regular black, pinto, etc.)
I hope this has been somewhat informational and helpful… I could keep going, I haven’t gotten to tofu or vegetables yet, but I’m quite buzzed and feeling lazy
Just lick the salt off
It looks biblically salty 😂
I thought this was a cookie 😂
I usually forgo this all and just add hot sauce 🫣
I once used salted cod for a fish chowder. Eating it practically turned my face inside out. It was so bad that I thought my wife was going to leave me.
Brother that looks rough. Were you able to cook non salty ones?
It looks good, so you at least fried it well. Hope it goes better next time!