Mark Foreman
TVWBB All-Star
Making fish tacos on the E6 this evening. I am finding a lot of recommendations that have you coat the fish in mayonnaise vs. oil.
Anyone try this?
Anyone try this?
Mayo to prevent sticking
- Thread starter Mark Foreman
- Start date
Brett-EDH
TVWBB Hall of Fame
Dry fish is needed to ensure no sticking. And a well oiled grate too.
A very light salt dash on your fish for 5 minutes and then wipe the moisture off the fish works, or air dry the exposed fish in the fridge for a few hours. Both methods dry the fish out well.
Then just oil your grates using tongs and a paper towel. A good coating of oil on the hot grate creates a non stick surface, like a wok or CI pan.
I don’t use mayo on my fish.
A very light salt dash on your fish for 5 minutes and then wipe the moisture off the fish works, or air dry the exposed fish in the fridge for a few hours. Both methods dry the fish out well.
Then just oil your grates using tongs and a paper towel. A good coating of oil on the hot grate creates a non stick surface, like a wok or CI pan.
I don’t use mayo on my fish.
GrantT
TVWBB Pro
Mayo can almost be used as a butter replacement as it is pretty well 100% fat....so, yes, it will prevent sticking and also promote browning etc. It just sticks better to the food! Works really well with grilled cheese too (instead of buttering the bread).
Jim C in Denver
TVWBB All-Star
Mayo can almost be used as a butter replacement as it is pretty well 100% fat....so, yes, it will prevent sticking and also promote browning etc. It just sticks better to the food! Works really well with grilled cheese too (instead of buttering the bread).
Yup. Slathering mayo on a roasted turkey turns out really great. Don't laugh -- Thomas Keller (of French Laundry) swears by it.
Yup. Slathering mayo on a roasted turkey turns out really great. Don't laugh -- Thomas Keller (of French Laundry) swears by it.
Mark Foreman
TVWBB All-Star
Thanks for the help everyone!!!
Brett-EDH
TVWBB Hall of Fame
i have used my methods above with success using swai, which is white and flaky like tilapia. Key is DRY fish and oiled grates. high temps cook the fish quickly without burning it. thin fillets, like swai ot tilapia will grill very fast and maintain their shape. you can always cut you fish down to your spatula's size so your fish won't break in half on the flip or removal.
Mark Foreman
TVWBB All-Star
I usually do as you describe but the mayo is something different I discovered and I want to give it a try.
To your point, dry is the key.
Brett-EDH
TVWBB Hall of Fame
please post your mayo feedback. i've avoided it because i don't like the taste of retail mayo except Kewpie, which is too expensive to burn up on the grill. for eating, though, Kewpie is pretty bomb. it makes a great tuna or salmon poke dressing, along with other ingredients.
Mark Foreman
TVWBB All-Star
Will do.
Bob Bailey
TVWBB Wizard
If there are 3 things in the world that make food better, they're bacon, gravy and mayo!
DanHoo
TVWBB Olympian
Or maybe wine, beer and distilled spirits?
Mark Foreman
TVWBB All-Star
Ok…. I tried it.
Mixed spice rub with mayo, painted both sides of the fish.
Let sit for 30 minutes.
Cooked on E6. Only used 1 spatula so flipping it was hard…. Did not stick at all.
Used it on fish tacos. Homemade cream sauce, pick de gallo, and blue corn tortillas.
Mixed spice rub with mayo, painted both sides of the fish.
Let sit for 30 minutes.
Cooked on E6. Only used 1 spatula so flipping it was hard…. Did not stick at all.
Used it on fish tacos. Homemade cream sauce, pick de gallo, and blue corn tortillas.
Bob Bailey
TVWBB Wizard
That goes without saying!
DanHoo
TVWBB Olympian
I tried it too. Wasn't planning for tacos de pescado, but I was on my own for dinner tonight so why not give it a go.
Pulled the tilapia out of the freezer a few hours ago. Slathered on some best foods.
Hit it heavy with Stubbs chili lime and made some deconstructed Pico de Guac. Green salsa was in the picture but didn't join the party.
E330 Lit the Lazarri mesquite and was my prep table. I brought out some CI just in case.
First flip didn't stick!!!
I added some onion after the pic.
Pulled the tilapia out of the freezer a few hours ago. Slathered on some best foods.
Hit it heavy with Stubbs chili lime and made some deconstructed Pico de Guac. Green salsa was in the picture but didn't join the party.
E330 Lit the Lazarri mesquite and was my prep table. I brought out some CI just in case.
First flip didn't stick!!!
I added some onion after the pic.
Brett-EDH
TVWBB Hall of Fame
Taco
Tuesday! Muy bueno!
DanHoo
TVWBB Olympian
@Mark Foreman thanks for sharing the tip for using mayo. It didn't stick and I did not taste any mayo.
SS was clean and hot and there was not any hint of sticktion.
SS was clean and hot and there was not any hint of sticktion.
Mark Foreman
TVWBB All-Star
My pleasure. Never would have thought of this myself but plan on trying it again.
Glad you were able to try it.
Glad you were able to try it.