So I just tried to cook this recipe for the fifrth time in a year. And again I've completely butchered it
For reference, this is what it's supposed to look like
And this is the actual thing
Same result every time, as it cooks, the curry powder on the cod burns to a black crips, if it doesn't peter off into the oil/butter mixture in the pan.
Even as the fish itself falls apart and shrivels up, the cod is ALWAYS undercooked. Roughly the same texture it had going into the pan after 15 minutes of frying
Does anyone have any idea what I'm doing wrong? Cod fillets don't come cheap.
>>7647854
Lmao
OP you dun goofed
Maybe try being more delicate with the fish - use a spatula or a knife instead. Also you are using too much oil and probably too high heat.
Tbhfam I dont think it would even be that good if you made it right. Curry is better with chicken or lamb imo, but that doesn't mean this recipe isn't worth a shot. Next time make a thread while your cooking it
>>7647854
I use to have a lot of problems with fish falling apart when pan frying too. You need to get thicker filets and fresh never frozen helps.
>>7647854
Get a fish slice (a wide and flat spatular)
Use a dessert or tablespoon to spoon the oil
Your pan is probably the wrong temperature.
>>7647854
use a lower heat and buy a pair of fish spatulas to turn it GENTLY. one underneath it and one on top to guide it.
cook it nearly entirely skin side down and flip it flesh side down for just a minute to finish. if you're using a rectangular looking filet like the pic in the cookbook as opposed to a flatter one, do all 3 long flesh sides 30-45 seconds max.
>>7647885
This and >>7647866
Frozen seafood will fall apart like mad. Fresh makes a world of difference. Your pan seems too hot and cook it almost entirely skin side down before flipping it.
Also
>15 minutes on high heat
>fish
Do you know when fish is finished cooking? Are you aware frozen/overcooked cod gets a really spongy texture?
>>7647851
jsyk it'll never look like it does in the picture. this is a relatively benign looking specimen, but almost all food imagery has some sort of trickery behind it.
So how low a heat should I cook?
The stove is electric, goes from 0 to 6, and I cooked on a 4 throughout.
