Cooking fish on cast iron...

Discussion in 'General Dutch Oven Information' started by dougmays, Aug 5, 2013.

  1. dougmays

    dougmays Limited Mod Group Lead

    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?
     
  2. 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. 
     
  3. I agree with Sancho. Cook away.

    Happy smoken.

    David
     
  4. chef willie

    chef willie Master of the Pit OTBS Member

    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
     
  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

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

    Tom
     
  6. fwismoker

    fwismoker Master of the Pit

    Cast iron iron IS GREAT for fish.
     
    Last edited: Aug 5, 2013
  7. kathrynn

    kathrynn Smoking Guru OTBS Member

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

    Kat
     
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Sounds like one heck of a party, Kat.

    Tom
     
  9. 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
     
  10. Blackened!!! Just like Dave said. I'll be doing some Redfish this weekend.
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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.
     
  12. dougmays

    dougmays Limited Mod Group Lead

    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!

     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks Great!
     
  14. When are you sending me my plate?[​IMG]   Looks fantastic[​IMG]
     
  15. dougmays

    dougmays Limited Mod Group Lead

    haha in the mail...might stink a bit
     
  16. thoseguys26

    thoseguys26 Master of the Pit

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

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    That looks great Doug [​IMG][​IMG][​IMG].....[​IMG]    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
     
  18. dougmays

    dougmays Limited Mod Group Lead

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

Share This Page