Another fish fillet question...?!
Answers: I'm making blackened tilapia sandwhiches for dinner tonight, with a cilantro lime mayo spread. Do I need to remove the remaining skin from the one side of the filet, or can the skin be eaten with the sandwhich once the fish is cooked?
That's a personal preference........I like to pan fry my tilapia with the skin side down and cover the pan and let it pan fry/steam till just underdone (the carryover cooking process will finish cooking the fish to the proper temp) I however, like to peel the skin off if it's going into a sandwich......BTW, sounds like a delicious recipe, just don't over season the tilapia, as it's so delicately flavored, you don't want to fight with it with over seasoning it.....Enjoy!!
Christopher
the skin can be eaten or removed, you and the other dinners will also find that the meat will likely flake away from the skin while you're eating it anyway.
I would remove it myself. I have only had tilapia without the skin. Sometimes the skin has a strong fishy smell.
I would remove the skin once its cooked. Its definitely easier to remove then, and most people dont like to eat the skin.
Sounds delicious though!
I am a former chef professionally trained in the military with 28 years of experience and I notice that you seem to have a little problem, and though it hardly requires much of my skill, as a former chef professionally trained in the military with 28 years of experience, I, a former chef professionally trained with 28 years of experience, have deigned to answer.
If you're blackening your fish, lose the skin. It might not blacken as well as the flesh an might only prevent the fish on that side from blackening at all or unevenly. And then it may just fall off. Take it off at the start.
There! Enlightened you are! I, a former chef professionally trained in the military with 28 years of experience, have helped you rise from the morass of culinary superstition and ignorance in which you have lived all these years. No one knows what I look like. No one knows where I come from. But when ever a cooking emergency arises I, a former chef professionally trained in the military with 28 years of experience, will be there!!!!!