Tips for cooking fishHere are some tips and cooking methods for fish.
By: Herald Staff Report, Grand Forks Herald
Here are some tips and cooking methods for fish:
• A general rule for baking or broiling fish is 10 minutes per inch of thickness at 400 to 450 degrees, turning the fish halfway through the cooking time. This rule does not apply to microwave cooking or frying.
• Fish less than ½-inch thick does not have to be turned.
• If fish is cooked in a sauce or foil, add 5 minutes to the cooking time.
• The cooking time for frozen fish should be doubled.
• Seafood with low-fat content — including grouper, flounder and tilapia — should be basted when it’s cooked with a dry heat method, such as broiling or baking.
• When marinade is needed for basting, set aside a portion of the marinade before adding raw seafood.
• Fish is done when the flesh becomes opaque and flakes easily at the thickest part.
• Most fish will continue cooking for 1 to 2 minutes after being removed from the heat, so plan for this in the cooking time.
• Preheat gas or electric grill. Start the fire about 30 minutes before cooking when using a charcoal grill.
• Fish is best grilled over a moderately hot fire and on a surface that has been well oiled.
• When coals are white-hot, spread out in a single layer. Adjust the grill height to 4 to 6 inches above the heat.
• Use indirect heat for a whole fish.
• Firm-textured fish — grouper, shark, swordfish and amberjack — grill well.
• When cooking kebabs, put foods with the same cooking time together, as seafood cooks quickly.
• Place fish, 1 inch thick or less, 2 to 4 inches from the source of heat.
• Fish thicker than 1 inch should be placed 5 to 6 inches away from the heat.
PAN-FRY OR SAUTE:
• Fry fillets in 18 inch of oil for 3 to 6 minutes a side, or until it’s golden and fish flakes easily.
• Thickness of fillets will determine the cooking time.
• Place fish in single layer in deep kettle or saucepan, and cook in enough fat or oil to cover and permit fish to move freely; do not crowd.
• Generally, the temperature of the oil should be 365 degrees.
• Cook for 2 to 3 minutes, or until golden brown.
• When cooking multiple batches, always allow the temperature of the oil to return to 365 degrees before adding more fish.