I have made so many mistakes
when it comes to cooking fish.
Sometimes it would come out rubbery, or
just too tough.
I was so afraid of under cooking
the fish itself that I would end
overcooking it. There are some tips
and tricks for cooking fish.
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.
• Fish is best grilled over a moderately hot fire and on a surface that has been well oiled.
• Place fish, 1 inch thick or less, 2 to 4 inches from the source of heat.
These tips should help you cook perfect fish
every time. Also remember to season your fish
well. Don’t overdo it. Generally depending on the
type of fish, I use, Old Bay seasoning, and
Simple Lemon Butter Sauce Recipe:
2 tablespoons butter
2 tablespoons fresh lemon juice
1 tablespoon of white wine
Pinch of Pepper
Fresh Dill to go on the top.
Melt the butter in a small saute pan.
Add the lemon juice and warm slightly. Add
the wine when the sauce is off the flame.
Spoon on top of the fish with a pinch
of fresh dill.
Jamie Oliver Tips for Cooking Fish
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