Frying Fish with Butter or Olive Oil ?
For along time now when I want to cook fish simple and quick I fry it in EVOO and have always had excellent results. But recently when cooking flounder for my Mom this way it came out kinda mushy. She said I should have used butter and it would have come out fine.
Have no idea if this was True Flounder or Arrowtooth Flounder...how do you tell them apart? I always wash fish by scrubbing them down with salt, rinsing, and then drying them thoroughly and sometimes lightly season them again depending on the fish or the recipe.
But with this flounder I only used a light sprinkle of lemon pepper. The taste of the fish was fine but the texture was sure strange both before i cooked it and after. It's raw texture was slimy and sticky even after it was washed and patted dry. But it smelled fine so I cooked it up anyway.
First of all I'm not disagreeing with your Mom. But I don't think the oil you fried it in made any difference. I think the problem might be in the fish it self. The way it sounds you might of had "arrowtooth flounder" which is a much softer flesh fish.
As far as the fish feeling slimy, if the fish had been previously frozen, it could have been treated with tripolyphosphates. With out really seeing the fish it is hard to give a correct answer.
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