Fish Cooking Tips that will make you a Pro!

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The rule of thumb while cooking fish, go a long way in making a great chef. Planning out each step of the fish cooking process may sound like a tedious process at the beginning, but soon these skills of baking, frying, steaming, grilling, slow cooking and broiling will come naturally. Overcooking as well as undercooking the fillet makes the meat dry and tasteless a simple method of measuring the cooking time is waiting a good ten minutes for each inch of thickness. 145º F as an internal temperature for the meat ensures a perfect level of doneness.

Here’s a quick reference table to measure the approximate cooking time,

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Baking Fish

An easy way to keep the meat basted and moist throughout the cooking process is by baking the fish. This can easily help you cook thicker cuts or the whole fish in one go.

Preparation

  1. Thoroughly wash the well refrigerated fish and place it in a baking pan.
  2. Place it in an oiled rack for the juices doesn’t set in.
  3. Baste the fish with a ½ cup melted butter and a tablespoon of lemon juice and cover it with a foil wrap.

Baking

  1. Place the baking pan in an oven and preheat to 350°F.
  2. Bake for 25 to 45 minutes while basting the fist repeatedly thrice.
  3. Poke a fork and twist the meat to test the doneness, ensuring that the meat flake easily with an opaque appearance.
  4. When the meat is brown, lift it cautiously with a spatula.
  5. Remove the skin and bones from the whole fish.

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Pan-frying Whole Fish

Pan frying fish works best when the fish is 1 ½ inches thick. Thicker fish must be filleted before the frying process. Buttering the fish may seem like a great idea at first, but butter burns a lot quicker than vegetable oil. Use a mixture of the two or just vegetable oil to fry fish.

Preparation

  1. Heat up a skillet of oil over medium heat, a drop of water should make the oil sizzle.
  2. Rinse the fish thoroughly and pat it dry.
  3. Dredge the fish with flour seasoned with salt and pepper to help with the browning.

Pan-frying

  1. Place 3 fish in the oil to avoid overcrowding and a high absorption of oil.
  2. Cook each side for 8 minutes depending on the thickness of the fish.
  3. Ensure that the skin is browned and crisp, remove the grease with a paper towel.
  4. Keep the cooked fish in a preheated oven at 175°F.

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Deep-Frying Fish

Deep frying fish is extremely useful when large quantities need to be made at a short period of time. The fish gets crispier and the leaves a tender, moist interior. Small pieces cook evenly and contain less saturated fat as the meat absorbs a very low quantity of oil while cooking.

Preparation:

  1. Use a candy thermometer to get an ideal temperature of 350°F and 375°F.
  2. The other method to measure the temperature is to drop a piece of bread and check it if browns in 50 seconds.

Frying:

  1. Use a tong and place the fish in the oil, try not to overcrowd the container.
  2. Cook the fish until it turns golden-brown, dry out the grease with a paper towel.
  3. Place the cooked fish in a preheated oven at 175°F to 200°F.

 

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Grilling Fish

Grilling infuses a smoky flavour into the meat juices. Any temperature above 300°F will give the meat a flavourful rich crust. There are two ways of grilling fish like indirect heat, direct heat. If the grill is set up well, the temperature will remain constantly at 650°F which is an ideal for grilling. A charcoal grill or a gas grill is all one needs to grill fish.

Indirect Heat Method

This is a slow cooking method where the meat isn’t directly kept over the heat. Coals are pushed to one side of the burner and put off once the burner has been preheated.

Preparation

  1. Don’t remove the skin of the fish as meat begins curling up and flaking apart.
  2. Cut three diagonal slits and stitch it up with a butcher’s twine.
  3. Brush a little cooking oil on the grill grate to prevent the meat from sticking.

Grilling

  1. Gently place the fish above the grill grate. Ensure the meat isn’t directly above the heat source.
  2. Cook both the sides of the fish for 10 minutes. Check the doneness with a knife.
  3. Keep the internal temperature at a constant 145°F.

buy_fish_online-Fish Cooking Tips that will make you a Pro!

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Direct Heat Method

In regular cooking, the middle area of the meat is usually left undercooked. To overcome this  the direct heat method was created. With thinner fillets and higher temperature meat cooked evenly and quickly. The middle area gets cooked thoroughly leaving a crisp flavour.

Preparation

  1. Don’t remove the skin of the fish as meat begins curling up and flaking apart.
  2. Cut three diagonal slits and stitch it up with a butcher’s twine.
  3. Brush a little cooking oil on the grill grate to prevent the meat from sticking.

Grilling

  1. Gently place the fish above the grill grate. Ensure the meat isn’t directly above the heat source.
  2. Cook both the sides of the fish for 6 minutes. Check the doneness with a knife.
  3. Keep the internal temperature at a constant 145°F.

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Chef’s Tips:

  • Brown Apron recommends a good use of lemon to maintain the fish’s colour and flavour.
  • Flour and breadcrumbs turn the dish into a crispy treat.
  • If the thickness of the fish is below ½ inch, it does not require to be turned.

Our online meat store brings home the freshest cuts of fish like Mahi-Mahi, Calcutta Catla and many more for the varied cravings. Use these powerful culinary skills and eat your heart out.