how do u make the most simple fish fillet?

Question

how do u make the most simple fish fillet?

Answer 1

I'm not sure if you are asking how to fillet a fish or how to cook a fish fillet, so here's the answer to both.

To fillet:

You will need a good fillet knife. Fillet knifes have a long thin blade. Lay the fish on a cutting board. The fish skeleton has a central "spine" that runs the length of the fish with several parallel bones that radiate out both upward and downward. Cut just behind the gills with your knife angled slightly toward the head until you reach the bone. Turn the fillet knife towards the tail and, keeping the knife flat, cut along the length of the body along the spine. Because the bones are parallel, if you keep your knife parallel to the plane of the bones you will be able to remove a fillet without cutting into any of the bones (this is why you need a long slender knife). When you tail, stop before you cut through the final flap of skin. Flip the fillet over so that it is laying on the cutting board skin side down but is still attached to the fish body by the small piece of uncut skin. Once again, holding the knife flat with an even downward pressure, cut from the tail of the fillet to the head, thus separating it from the skin. Viola, you now have a boneless fillet without the mess of gutting or scaling the fish.

As for cooking, just rub a bit of butter or some non-stick spray in a baking pan, put the fillet in the pan, put a couple of pats of butter, salt, pepper, and perhaps a little dill on top, bake until done. Serve with a lemon wedge and maybe some tarter sauce.

Answer 2

Fish Filet Cantonese

Ingredients: 6 Gorton's Crunchy Golden Fish Fillets
2 Tbsp cooking oil
1 small onion, chopped
1 ½ cups water
1 can (11 ounce) Mandarin orange segments, drained
(reserve syrup)
1/3 cup soy sauce
½ tsp ground ginger
2 Tbsp cornstarch
¼ cup cold water
1 small green pepper, cut into strips
8 ounces mushrooms, sliced
4 medium stalks celery, cut diagonally into ½-inch pieces
1 can (8 ounces) water chestnuts, drained and sliced



Directions: Cook Gorton's Fillets according to the directions on the package. Meanwhile, in a 2-quart saucepan cook onion, pepper, and celery in oil until vegetables are soft. Add 1 ½ cup water, mandarin orange syrup, soy sauce, ginger, water chestnuts, and cornstarch.

Bring to a boil and cook until thickened, stirring constantly. Reduce heat and simmer for 5 minutes. Place 6 Fillets on the bottom of an 8" x 11" baking dish. Fold mandarin slices into sauce. Spoon mixture over Fillets. Top with Chinese noodles or serve over rice.

Answer 3

4 halibut fillets (or any firm fish)
Milk for soaking
1 c. crushed corn flakes
2 or 3 tbsp. butter
Lemon wedges

Soak fish fillets in milk a few minutes. Roll in crushed corn flakes. Place them in shallow baking pan and dot fillets with butter. Bake until done, about 30 minutes. Preheat oven to 350 degrees. Serve with lemon wedges.
Smother my way with tartar sauce

Answer 4

i love fish...i usually just put it in a baking dish, cover dish with spam, then let the fish marinate for about 15 mins in either a lemon pepper marinade, or if you dont have any let it sit in some butter with pepper and salt. then heat the the oven to 400 degrees and bake for about 15 mins...turn the fish half way throu and add some butter or little hot water to the bottom of the dish...fish will be done when it reaches 160 degrees

Answer 5

Add a fish to some fillet

Answer 6

http://www.gortonsfreshseafood.com/cookbook/gl_ca_cr.php
Waters:Native to Asia but now harvested in freshwaters and fish farms worldwide.

Description (in water): Most weigh under 10 lbs. but can range from 3 to 50 lbs. Carp have large scales; their dark gray backs fade into paler sides and pearly bellies.

Description (in market): Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking. It is low in fat, firm in texture, and mild--though it can be muddy, especially the farm-raised variety--in flavor. The skin is edible but not particularly tasty.

Sold as: Whole fish (most common), fillets, steaks. Often sold live, kept in tanks.

Best cooking: It's a good idea to remove the midlateral strip of darker flesh before cooking--it can infuse the meat with a strong, musky flavor. Carp bakes, fries, and poaches nicely. It is also the main ingredient in the Jewish dish "gefilte fish," and is popular in Chinese cuisine.

Buying tips: You may choose from live carp in tanks at the fish market; choose out of tanks that are not overcrowded--the fish should have room to keep active and healthy. It is not always easy to scale this fish, so ask the fishmonger to do it for you.

Substitutes: Striped bass, blackfish, catfish, cod, grouper, monkfish

Notes: The mossy, earthy flavor sometimes evident in carp tends to be stronger in the warmer months; carp harvested from November to April will have less of a river-bottom taste.

Answer 7

Add a little oil to a frying pan. Season the fish with lemon pepper and fry a couple of minutes on each side.

Answer 8

cut fish into 1" pieces, put in casserole dish, season with a little onion powder, garlic powder, salt & pepper, pour on 1 can campbells cream of shrimp soup(do not add any liquid), crush about 25 ritz crackers and put on top and finish of by melting 1 stick of butter and pouring it over the crackers. bake in oven at 350` for about 45 minutes. nice side dish with this is pasta roni angel hair pasta with herbs.

Answer 9

Blackened fish,

pepper, lemon, garlis, hot spices,

3.5 miuntes flip 4 times,

place spices in a dish and and place fish in that plates to absorb the rub.

Answer 10

do you mean "how do you cook a fillet"? Or do you mean "how do you fillet a fish"?