be dried with kitchen roll, then dipped in beaten egg and finally coated with either seasoned flour or breadcrumbs. Ensure that the cooking oil is hot enough before adding the fish, otherwise the coating will not seal the fish and it may taste oily. Drain well before serving.
Many types of fish may be deep fried, usually in batter. The type of batter used depends on your preference, thick or thin, using milk, water or beer, herbs or spices may also be added to improve the flavour. The key to deep frying fish is to ensure that the oil is hot enough before frying, as the batter should form a seal around the fish as soon as it enters, allowing its flesh to steam and the coating to be crisp.
Poaching is a gentle way of cooking fish using just a little water. There are many different types of steamer on the market, ranging from the very simple to the dedicated appliance. Very little water is usually used, the fish must never be touching the water or allowed to boil dry!
Poaching is another gentle way of cooking fish in a liquid. Many liquids can be used including water, fish stock, wine or cider. Flavouring may also be added such as lemon or onion slices, herbs, peppercorns or other spices.
There are many ways of baking fish, on their own or as a part of a recipe. One method is to bake in parcels, by making a envelope of baking foil, adding the fish and flavouring similar to those used for poaching, plus a little liquid. The parcel is then sealed and baked, the cooking liquor can then be used as a sauce.
You can also cook fish in a microwave oven, using a number of methods in similar ways to poaching or steaming. As the power and features of such ovens vary widely, it is best to refer to the instruction book for timings.
Fish Cooking Times