Leftover Grilled Fillet - Striper

[r benash]

I have a whole filet of striper left over from a large gathering yesterday. Never did this with left over before, but since this was taken off the Performer at a perfect time (nicely done, moist, etc) I want to experiment with just taking the refrigerated filet, cutting into 4x4 pieces, flour, egg, panko and fry until just brown. I'm thinking that if I do this quickly enough I won't dry the meat out too much.

I'll let folks know how it turns out but just wanted to see if anyone else has tried this with a fairly dense white fish like striper after it was cooked (leftover) and how it turned out for you.

Figure this is a good opportunity to experiment.

The other 3 large striper filets were excellent - I had vac sealed them same day I caught them and kept them refrigerated for a week (36 deg). Fantastic. So glad I vac sealed immediately and didn't freeze first. Same with the blue fish filets this time. Awesome. Vac sealed same day. Bluefish suffers/changes after freezing IMHO. These tasted like same day grilling. Made some fish cakes after poaching them, smoked some (yesterday) and had some fresh grilled right out of the vac seal. Perfect.

 

[Paul K]

Ray,

I've never tried the frying of cooked fish option; please post the results. If you do a quick hot fry I would think it should work well especially if the fish wasn't over-cooked to begin with. I store my fillets in a small amount of water (in zip locks) before freezing; this seems to protect them better than straight vacuum sealing. This has worked well with stripper, speckled trout, redfish and snapper.

Paul

 

[r benash]

Came out excellent! Cut the left over filet into about 6 4x4 sections straight from the fridge. Flour, egg, then panko. Set in the fridge on a rack to dry well for a couple hours. Preheated the oil to 370 on the IR Therm. Deep fried 3 at a time bringing oil back up to temp. Only about two minutes in the fryer and they were heated through. Just went by color I was looking for on the crust. I will be using this technique again.