And the family order of 10 fish filets and 15 shrimp is $16. At Hank's, two filets of trout and six shrimp with french fries and salad are $5.10. Gulf sea trout and redfish are my favorites. You can buy a whole fish and have it cleaned and fried on the spot. The quality of the seafood and the ridiculously low prices make these urban fish markets excellent sources for fish dinners. They now own most of the "you buy, we fry" fish markets in Houston's African-American neighborhoods. Theres also a very good fish market (accepting food stamps) that has weekly fresh. The Vietnamese who arrived on the Gulf Coast after the fall of Saigon in the 1970s gravitated toward the seafood industry. You can make it to the grocery store without having to drive far. There is a Buddhist shrine behind the counter of Hank's Fish on Lockwood in the Fifth Ward. "You Buy We Fry" Trout Basket at Hank's Fish Market 4319 Lockwood Fifth Ward Share your own nominations in the comments. I chose some because they are such quintessential Houston creations, others for their cultural or historical significance, and others because they are just so damn tasty. This is a popular method for cooking shellfish like mussels and clams as well.Over the course of the next few months, I'm counting down 100 of my favorite Houston dishes. It’s best to use pan frying for fish pieces that are less than 1½ inches thick. If your fish has the skin on, it is best to cook it skin side down first and flip it after it has cooked about halfway through. This will help prevent the fish from curling and encourage the fat to render, leaving a crispy skin. In order to do this, you should make about ¼ inch-deep cuts, lengthwise and crosswise, creating ½-inch diamonds or squares across the skin side of the fish. This involves creating a hatched pattern on the skin side of your fish. The best way to ensure that you get an evenly cooked fish with crispy skin is by scoring the fish. Pan frying involves placing the fish in a hot pan that is coated in a type of cooking oil or butter. You have the option to bread your fish prior to cooking or simply cook it as is. It’s another high-heat method for cooking fish, but unlike broiling, you can keep an eye on your fish through the entire cooking process. Pan-frying fish is a great way to get a crispy skin or crust on your fish without completely submerging your fish in oil. The bone structure of the fish will be enough to support the fish meat without it falling through the grates of the grill. If you are grilling whole fish, you can simply place the fish directly on the grill. Make sure to soak your cedar planks in water for about an hour before grilling for the best results. This will give the fish a smoky flavor while providing a nice base for the fish to lay on while grilling. If you don’t want to invest in a grilling basket, wrapping fish in aluminum foil will also do the trick.Īnother great way to prevent your fish from falling between the grill grates while adding flavor is by using cedar planks. The best way to avoid this is by using a grilling basket, which will still give you the same great grilled flavor while preventing your fish from falling to the bottom of the grill. Grilling with fillets or other delicate cuts of fish can be difficult as it tends to fall through the grates during the cooking process. Fish on the grill offers a healthy alternative to burgers and hot dogs and often tastes better too! This will also help provide a better texture. A quick and easy way to do this is to pat the fish dry with a paper towel before cooking. Regardless of whether you leave the skin on or not, make sure to completely dry your fish before cooking for the best results. The skin can add additional flavor and helps hold the fish together during the cooking process. However, we have listed some estimates for cooking times and temperatures in this article.Īnother tip to consider is to leave the skin on during cooking. We recommend the tips above as opposed to relying on cooking times and temperatures since every appliance heats a little bit differently. For shellfish in the shell like mussels, clams, and oysters you should cook until the shells open. If you don’t have a meat thermometer on hand, you can tell that a fish is cooked when the flesh is opaque and flakes easily with a fork. Keep in mind that the fish will continue to cook when you remove it from the heat source using its retained heat so it’s typically best to remove it from the heat source before the temperature hits 135-140☏. You can check the internal temperature of the fish throughout the cooking process by using a meat thermometer. To ensure that your fish is cooked all the way through, the FDA recommends that it is cooked to an internal temperature of 145☏. While there are several ways to prepare seafood, there are a few general guidelines that you should follow regardless of the cooking method.
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