07-03-2011, 08:41 PM
[quote WaveWolf][#500000]How thick are the filets that you put on the foreman grill?[/#500000][/quote]
As thick as the whole cat fillets are. [
]
I don't intend to sound like a salesman, but you can put whole frozen chicken breasts on these G.F. grills and they are still done in just a few minutes. Trout also work very well.
I've never tried something as thin as delicate of a texture as say, a panfish like a white bass, but I can't imagine why it wouldn't work. It would just take less grill time and adequate butter (or spray) so the fish doesn't stick to it. Even so, I have WAY less problems with sticking than I do just pan frying.
Sometimes when cooking fish, I like the moisture of (butter and lemon juice is my preference) baking or frying. But with a fish that is a little more oily like cats, (unless I'm going to deep fat fry and have the EKG paddles handy [
]) for me grilling is the way to go because it drips right off.
[signature]
As thick as the whole cat fillets are. [
] I don't intend to sound like a salesman, but you can put whole frozen chicken breasts on these G.F. grills and they are still done in just a few minutes. Trout also work very well.
I've never tried something as thin as delicate of a texture as say, a panfish like a white bass, but I can't imagine why it wouldn't work. It would just take less grill time and adequate butter (or spray) so the fish doesn't stick to it. Even so, I have WAY less problems with sticking than I do just pan frying.
Sometimes when cooking fish, I like the moisture of (butter and lemon juice is my preference) baking or frying. But with a fish that is a little more oily like cats, (unless I'm going to deep fat fry and have the EKG paddles handy [
]) for me grilling is the way to go because it drips right off.[signature]