6 Ways Of Cooking Fish
As fish has such a small amount of connective tissue, it requires very little cooking. If it is overcooked, the flakes fall apart and the fibers develop into tough, dry and tasteless. There are a number of methods of cooking fish, but the cooking course of ought to, generally, be brief and gentle. Although fillets are extra common, most cooks agree that fish on the bone - as with meat - has more taste.
Frying - This is a well-liked method, and fish may be both shallow-or deep-fried. For both processes the flesh of the fish have to be coated with egg and breadcrumbs, batter, flour or oatmeal - to protect the delicate flesh. Usually fillets of fish are cooked in this way. A vegetable oil needs to be used (if deep-frying, the oil ought to only be used for fish), however a mixture of butter and oil is best and tastiest for shallow-frying.
Grilling - This strategies is used for complete fish, steaks, fillets and cutlets, significantly oily fish such as mackerel, salmon and trout. The flesh is normally scored with a knife (if the fish is on the bone) to ensure even and thorough cooking. The fish ought to be dotted with butter to stop it drying out. The grill needs to be set at a moderate heat, fairly than on excessive, in order that the fish doesn't dry out. The smaller the fish, the higher the grill. Line the grill with foil so that the pan and the rack haven't got lingering fish flavors.
Baking - Fish can be baked complete, brushed with butter or oil, and stuffed; they could also be open or lightly coated with buttered foil for protection. They may also be baked in a liquid (milk, sauce, wine or inventory).
Poaching - This method ensures that the fish stays moist throughout cooking. The fish is cooked in a liquid, similar to fish stock, wine, water or milk. which will be flavored with herbs, a bit onion or lemon juice. The fish may be cooked on high of the stove in a pan or fish kettle, or within the oven. If the pan is not covered the fish should be basted continuously. The cooking liquid is usually used as a basis for the accompanying sauce.
Steaming - The fish is cooked within the steam above a pan of simmering water. It should be placed between two buttered plates, or on a plate covered in foil to prevent the natural juices escaping into the water beneath.
En Papillote - Fish, whole or in fillets or steaks, may be wrapped up in foil, greaseproof or cellophane with various flavorings (butter, lemon juice, wine, onion, garlic, herbs) and poached, steamed, baked or deep-fried. Easy cooks of the essential flavors and juices are retained making it top-of-the-line ways to cook fish.