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Cooking fish on cast iron...

post #1 of 18
Thread Starter 

Random question came to mind because i dont think i've ever cooked fish on my cast iron, usually just oven on a baking sheet, smoker for dip, or grill.

 

So my question is...would it be bad to cook fish on a skillet that you also will cook other meats on? Will it absorb a fishy taste and pass that on to say chicken or steak?

post #2 of 18

Not if you clean it afterwards i find.  ive fried fish on a friday in my dutch oven then chicken a few days later.  It's never hurt a thing in mine. 

post #3 of 18

I agree with Sancho. Cook away.

Happy smoken.

David

post #4 of 18

Yep, get it nice and hot add your oil and fry away...batter or no batter. Wipe out well and you're good to go

post #5 of 18

Yep, go for it.  Do you worry about the fish tasting like chicken?  I didn't think so.

 

Tom

post #6 of 18
Cast iron iron IS GREAT for fish.
post #7 of 18

I do almost everything in my CI!  Put some oil in there....fry those fishies!

 

Kat

post #8 of 18
Quote:
Originally Posted by KathrynN View Post

I do almost everything in my CI!  Put some oil in there.

 

Kat

 

Sounds like one heck of a party, Kat.

 

Tom

post #9 of 18

If you fry the fish - like many have said, you won't get a noticeable fish taste.  however, if you bake the fish in cast iron (with the fish resting on the metal bottom), you will get more of a fish taste in the iron pores which you will notice in cooking lighter tasting foods (like many vegis and chicken).

 

If you get the fish taste in the pores, the solution is to put the skillet upside down over a fire and burn it out and re-season it.

 

Cast iron is GREAT for fish.  It is the only kind of skillet I will use for blackened fish. - so simple and so moist and tender...

 

Heat your cast iron skillet till it is at 450-500 (a drop of water will dance and spit).  Brush a layer of butter on the fish, sprinkle your favorite seasoning, then drop the fillets in 2 minutes or so per side (if using thick fillets - adjust the time till the fish forks apart easily).  Eat them while hot - nothing better!  The high heat sears the outside and keeps the inside moist.

 

- Dave

post #10 of 18
Blackened!!! Just like Dave said. I'll be doing some Redfish this weekend.
post #11 of 18
Too add a bitter, Tuscon BBQ Fan mentioned the fish flavor from soaking into the pours if the iron. If you season your iron with flaxseed oil this is not an issue. That is if you have done it properly. If you are using per-seasoned or poorly seasoned iron then that is more of an issue.
post #12 of 18
Thread Starter 

Thanks everyone! Fish came out great and i cleaned the skillet  right away!

 

Here is a pic!

Wasabi Almond crusted Snapper with Red Quinoa and Teryiaki sauteed onion, mushrooms and tomoatos.  A little smear of my home made honey bourbon mustard as well!

*

post #13 of 18

Looks Great!

post #14 of 18

When are you sending me my plate?drool.gif  Looks fantasticyahoo.gif

post #15 of 18
Thread Starter 

haha in the mail...might stink a bit

post #16 of 18

That's glorious! I'm very interested in your Bourbon mustard sauce!! Sounds delightful.

post #17 of 18

That looks great Doug icon14.gificon14.gificon14.gif.....drool.gif   I would go striper fishing up at Kerr lake in VA with a buddy of mine and we would do a shore lunch. Take a cast iron skillet and throw it in a fire and get it to where it would almost glow, take a freshly filet of striper and rub a thick coat of whipped butter on it and then heavily sprinkle some Tony Chachere's world-famous original Creole seasoning and throw them into the super hot skillet and blacken them... They would look burnt but dang they were good.....We would always have a backup catfish filets with us just in case the fish had lock jaw that day....LOL

post #18 of 18
Thread Starter 
Quote:
Originally Posted by thoseguys26 View Post

That's glorious! I'm very interested in your Bourbon mustard sauce!! Sounds delightful.

i soak mustard seeds in bourbon for 24hours and then mix in with mustard powder, vinegar, water, honey and brown sugar. its a great mustard!

Quote:
Originally Posted by boykjo View Post

That looks great Doug icon14.gificon14.gificon14.gif.....drool.gif   I would go striper fishing up at Kerr lake in VA with a buddy of mine and we would do a shore lunch. Take a cast iron skillet and throw it in a fire and get it to where it would almost glow, take a freshly filet of striper and rub a thick coat of whipped butter on it and then heavily sprinkle some Tony Chachere's world-famous original Creole seasoning and throw them into the super hot skillet and blacken them... They would look burnt but dang they were good.....We would always have a backup catfish filets with us just in case the fish had lock jaw that day....LOL

doesn't get any fresher then that does it brother! haha...love some fresh caught and eaten fish

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