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The Slabs were baked at 350 for 20 minutes with the fan on (Convection). Judging from the browning of the chip crust I would not go over 350 degrees. Chips may over brown before fillet has lost the proper amount of water. You may need another 8-10 minutes without Convection for big fillets. Watch for the water bubbling in the cracks of the fillets. Good sign they are about done.
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small fillets seem a bit dry at 350 in a regular oven for 20 minutes , medium fillets are close to perfection at that temp and time and large fillets seem to be crispy outside and done inside but very very tender and crumbly .
now mind you cooking fools this about that , ovens vary a bunch and so does cook ware , black pans are different than stones and aluminum is different than those 2 as well .
and stoves are all over the map too, so it will be somewhat of a experiment to find out what is perfection in your kitchen .
just fyi ....
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I bake all my fish on wire racks so cooking is even using the fan. They will be wet on the bottom center if I use parchment and cookie sheet. Ketchn is correct that initially you just have to do it and make judgement calls as to the adjustments as needed.
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Those tacos look good!
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