When baking fish fillets why does it make so much liquid? How can I eliminate that?
Posted on August 4th, 2009 by admin
Fish
Whenever I bake fish fillets (usually catfish) it produces a lot of liquid. I usually cover a glass pyrex dish with foil and bake the fillets. But 20 minutes or so into cooking I notice the fish has liquid underneath it. The liquid doesn’t affect the flavor because I season them good, but it’s just kind of annoying.
Whenever I bake fish fillets (usually catfish) it produces a lot of liquid. I usually cover a glass pyrex dish with foil and bake the fillets. But 20 minutes or so into cooking I notice the fish has liquid underneath it. The liquid doesn’t affect the flavor because I season them good, but it’s just kind of annoying.
How can I prevent this?
Filed under: Cooking & Recipes
Progressive Electronic Music
Put the fish on a raised cookie rack….you know the rack to cool cookies. You might need to use a couple if the fish you use emits a lot of liquid. Don’t forget to spray the rack with non-stick spray first!!
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What I do is that before seasoning i wrap the fish in a dry paper towel for about 2 minutes. That soaks out the moisture to a certain degree.
Also, I dust the fish with a little flour, that makes it crispy and keeps the moisture inside.
Progressive Electronic Music
The liquid is from the fish.
I find baking tends to dry out the fish, generally fry them only for a few minutes each side using a little butter in a non stick pan.
I have been using the microwave with variable result.
The liquid can be flavoured with lemon, lime or vinegar and drizzled over the top.
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WHEN BAKING PUT THEM ON A RACK TO ALLOW THE NATURAL JUICES A PLACE TO GO.