Kate's Cuisine

Jun 14 2009

Cooking Fish

Including fish into your diet is not only a tasty way to give your family something different to eat but it’s also something that’s incredibly healthy for you because of the fatty oils that fish contains. I was at first a bit hesitant to try cooking fish because I knew nothing about it and it seemed so completely foreign to me. But I started out with salmon (thanks to the plethora of recipes available) and have moved on into halibut and sole fillets. These are a few things that I have noticed, or have found helpful, when preparing fish.

  • Fish cooks extremely quickly and delicate fish even more so. It’s important not to overcook it or to cook it over too hot a surface. This is what makes fish very rubbery.
  • When battering fish, always be sure to use cold batter. If the batter is warm, the fish will absorb too much of its oil, leaving you with greasy fish. The oil you use on the other hand should be extremely hot so that the fish browns nicely. To test the oil, drop a small amount of batter in. If it browns within a minute, your oil is hot enough.
  • If you’re done frying one batch of fish and don’t want it to get cold while you fry another, lay the fish on a plate that’s been lined with paper towels and keep it in a warm oven on a wire rack.
  • Always take the bones out of your fillets unless you need them for calcium intake – it’s much more appetizing.
  • When I have leftover salmon, I like to flake it all up and mix it in with a salad full of garden greens and a nice dill dressing!

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