cooking

Fish should never be overcooked as it will lose both flavour and texture. One rule that applies to cooking most types of fish is the thicker it is - the longer it will take.

Grilling

Grilling is an easy way of cooking most fish. Grills vary widely in the temperature that they can produce, so your experience must be the guide where timings are concerned. It is always wise to pre-heat the grill at its highest setting for at least five minutes before using it. Oily fish in general do not need anything added (apart from seasoning), whereas white fish cooks better if lightly brushed with a little melted butter.

Shallow Frying

Shallow frying is a quick and simple way to cook most fish. First fish should

cookedfish

delicious cooked fish.

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.

Deep Frying

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.

Steaming

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

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.

Baking

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.

Microwaving

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

Whole Fish

Grill

Fry

Steam

Poach

Bake

Dabs - 400g

8-12

7-9

18

3-5

20

Sole - 257-350g

8-12

5-6

7-8

7-8

20-25

Mackerel - 300g

7-9

7-9

 

 

20-25

Plaice - 300g

8-12

5-6

8-10

8-10

15-18

Sea Bass - 400g

10-12

15

12-15

 

30

Fillets

 

 

 

 

 

Cod

9-10

5

8-10

5

15-20

Halibut

8-10

5-8

8-10

5-8

12-15

Lemon Sole

4-6

4-5

8-10

6-8

8-10

Plaice

4-6

4-5

8-10

6-8

8-10

Turbot

8-10

5-8

8-10

5-8

12-15

Whiting

8-10

4-5

8-10

6-8

8-10

Steaks

 

 

 

 

 

Cod

10-15

8-10

8-10

10

20-25

Conger Eel

15-18

 

 

 

20-25

Smoked Fish - 200g

 

 

9-11

8-10

 

The times given above are in minutes and are just a rough guide. When grilling or frying the total time is given, so the fish usually should be turned once during cooking. Remember, thicker the fish - the longer it will take to cook.

 
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