Whichever method you use to cook your fish, the basic rule is: do not overcook. Overcooking is a common mistake resulting in flesh which is tough or soft and flavourless. For a healthy meal, steaming or poaching is recommended but if you are going to fry it, using polyunsaturated oil (e.g. sunflower or corn oil) is the way forward.
Baking is an ideal method for cooking oily fish such as mackerel, as they need little extra fat. White fish will need a lot of basting. Cooking should be done in a covered dish or in foil parcels.
Deep frying is perfect for fillets or small whole fish coated in breadcrumbs or batter. A deep pan, which should never be more than half full of oil, is required. Heat the oil to between 172°C-190°C and fry a few pieces at a time (cooking too much at once will reduce the heat and the coating will be soggy instead of crisp).
Grilling is a quick method suitable for small whole fish, steaks and fillets. If cooking larger fish make two or three diagonal cuts in the flesh to allow the heat to penetrate. White fish should be brushed with a little fat before putting under the grill.
Baking is an ideal method for cooking oily fish such as mackerel, as they need little extra fat. White fish will need a lot of basting. Cooking should be done in a covered dish or in foil parcels.
Deep frying is perfect for fillets or small whole fish coated in breadcrumbs or batter. A deep pan, which should never be more than half full of oil, is required. Heat the oil to between 172°C-190°C and fry a few pieces at a time (cooking too much at once will reduce the heat and the coating will be soggy instead of crisp).
Grilling is a quick method suitable for small whole fish, steaks and fillets. If cooking larger fish make two or three diagonal cuts in the flesh to allow the heat to penetrate. White fish should be brushed with a little fat before putting under the grill.
Poaching is suitable for most types of fish, particularly white fish and shell fish. You can use a fish kettle or large pan on the hob or in the oven. Place the fish in cold liquid - water, wine, milk, cider or stock - and bring to the boil. reduce the heat and simmer very gently. In the oven, the fish can be poached by wrapping the fish loosely in foil with herbs and seasoning and a little liquid.
Shallow frying is a good way of cooking flat fish, fillets and small whole fish. Coat the fish in seasoned flower. Fry until brown on each side in equal amounts of butter and oil over a moderate heat.
Steaming is a delicious and healthy way of cooking fish, best for small fillets and cutlets. Place the fish on a plate or steamer over a pan of simmering water, season and cover tightly. Cook until tender and flaky when pressed with a fork.
Shallow frying is a good way of cooking flat fish, fillets and small whole fish. Coat the fish in seasoned flower. Fry until brown on each side in equal amounts of butter and oil over a moderate heat.
Steaming is a delicious and healthy way of cooking fish, best for small fillets and cutlets. Place the fish on a plate or steamer over a pan of simmering water, season and cover tightly. Cook until tender and flaky when pressed with a fork.
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