First, I am very picky about my fish and really don’t know what kind to purchase. I don’t like any of my fish to be fishy tasting it has to be extremely mild even extra mild. I want to start making it at home but not sure what kind to buy. Any help would be greatly appreciated.
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I love catfish. It doesn’t ever taste fishy, it has a flavor all its own. It can be deep fried, pan-fried in butter, baked, or broiled.
I really like cod loins…..but if your looking for something with less fish taste try whitefish or even orange roughy!
I also don’t like most "soft" fish, because it tastes (and smells) way too fishy:) We BBQ it, so it doesn’t smell in the house. Salmon, swordfish, halibut, tuna & mahi-mahi are the mildest firm-textured fish; and could also be pan-fried.
The best fish for frying is HADDOCK. Buy a fish breading mix such as Golden Dipt. Whisk about three-four eggs together and place in a shallow dish. Coat fillet in egg mixture then dip in breading mix. Fry at around 350* until deep golden brown. I like to add some lemon pepper into the breading mix as well.
I love salmon, it’s one of my favourite fish.
My Favorite mild fish is Tilapia. You can by them frozen in large packs where they are all individually wrapped. They defrost very easy by putting in the fridge or quickly by running cold water over them.
I get a large piece of foil, put the fillet in the center and put salt, pepper, garlic powder on it, flip it and do the same.
Then I add a squirt of lemon juice, a pat of butter and a few capers if I have them.
I make a tent out of the foil, basically pulling up the ends and wrapping them together at the top, so the foil does not touch the top of the fish, but it is sealed – this helps almost steam the fish.
I cook in the oven at 350 degrees for 15-20 minutes.
Orange roughy is a very mild, tender fish. Most people use cod or haddock for frying.
Baked fish tastes wonderful when using sole or Orange Roughy.
We love salmon in our house. You can do all sorts of things with it and there is alot of sauce recipes that compliment it nicely. I have not ever fried it though. Our second choice is halibut, it’s a nice firm white fish that is easy to fry. Here are 2 recipes that I have tried and both are delicious:
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ALMOND CRUSTED HALIBUT
1/2 cup sliced almonds
1/4 cup plain breadcrumbs
1 tablespoon chopped fresh parsley
1 tablespoon butter, room temperature
2 teaspoons fresh lemon juice
salt to taste
freshly ground black pepper
4 6-ounce halibut fillets
In a food processor, finely grind the almonds, breadcrumbs and parsley. Blend in the butter and lemon juice. Season with salt and pepper. Transfer to small bowl.
Preheat oven to 350°F. Spray a baking sheet with nonstick spray.
Arrange the halibut on the baking sheet. Sprinkle lightly with salt and pepper. Gently press an equal amount of almond mixture onto the top of each fillet.
Bake fish until cooked through, about 15 minutes, more or less depending on the thickness of the fillets.
Serves 4
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BAKED SALMON FILLETS OR STEAKS
Salmon fillets, any portion size, boned and skinned
Onion powder, to taste be generous
Garlic powder, to taste be generous
Dried dill, to taste be generous
Mrs. Dash, to taste be generous
Mayonnaise
Paprika
Wash and dry fillets. Spread thin coat of mayonnaise over salmon.
Spray Pam or similar product over Pyrex or tin foil pan or rectangular pan (depending on amount and size of portions).
Sprinkle seasonings over fish ending with paprika. Bake in 375 degree oven for 10 to 20 minutes or until fish flakes easily.
Tilapia is a mild tasting fish and not fishy smelling at all. Besides if the fish smells like fish it is not fresh and is not worth cooking.
Catfish
I really like the taste of Catfish.