Here are some of the basic methods for cooking fish, for serving suggestions and recipes click on the fish on the home page.
Shallow Frying.
This is a great way to cook most types of fish fillets and some whole fish.
To shallow fry ensure the fish is clean and dry using paper kitchen towel, heat a frying pan until hot and add a little olive oil. Lay the fish into the pan skin side down away from you and then add a knob of butter. The fish skin will begin to crisp up turn the heat down and allow to cook without moving in the pan to much. You´ll see the fish flesh turn from a raw opaque to a creamy cooked, the more it changes colour the closer it is to being cooked. Once nearly cooked from the bottom turn, the fillet over to the flesh side and turn off the heat, there will be sufficient heat in the pan to finish the cooking process. If cooking whole fish you can place the pan into a hot oven (200 degrees C) and leave until cooked, this will depend on the thickness of the fish.
Deep Frying.
Fish to be used for deep frying should be at room temperature and coated in either batter, breadcrumbs or flour to give it protection against the extreme heat. Chilled fish will lower the oil heat and the food will taste oily.
The pan needs to be one third full of oil using a basket isn´t necessary as the fish or batter can get stuck in the mesh. The oil needs to be at about 190 degreees C, if you have no cooking thermometer drop a piece of bread into the oil and if it turns golden brown in 60 seconds it is hot enough. Gently lower the fish into the oil, the batter or coating will turn a golden brown or the pieces of fish will rise to the surface once they are cooked. Drain the fried fish on paper kitchen towel before serving.
Grilling.
Pre-heat the grill to high. Place the fish on a lightly oiled tray and brush generously with melted butter and season with salt and pepper and cook for around 3-5 minutes on each side depending on the size and thickness of the fillets. Basting with the juices as you turn them.
Poaching.
When you poach fish you need some liquid but the least amount of liquid as possible.
The liquid can be a mixture of white wine, water, lemon peel, herbs or milk and water. To cook the liquid should barely simmer, to prevent over cooking or breaking the fish, for around 5 minutes. The fish can be removed and the cooking liquid reduced and a little butter or cream can be added to make an accompanying sauce.
Baking/Roasting.
Roasting and baking are similar methods of cooking. This is a good way for cooking whole fish or thick fillets.
Heat the oven to 200 degrees C season the scaled and gutted fish and fill the cavity with any flavours for example lemon or rosemary. To allow the skin to colour, you can start the cooking in a frying pan and then place it into the oven to finish cooking. The times will depend upon the size and thickness of the fish to test if the fish is cooked insert a fork into the middle and then place the fork against your lips. If the fork is hot then it is time to remove the fish from the oven.
En Papillote.
This is an excellent way to cook fish.
Take a large piece of buttered foil or greaseproof paper, place chooped vegetables in the middle with the fish on top and season well and fold the edges over to create a sealed parcel and bake in a hot oven (200 degrees C). For fish such as Salmon and Trout which are to be served cold the parcels can be left unopened until just before serving.
Salt Baked.
This is an excellent way of cooking a whole baked fish.
Heat your oven to 220 degrees C take a deep oven proof dish into which the fish will fit into snugly, line the dish with a double thickness of heavy foil and allow the foil to over hang. Moisten the salt with water until a consistency that it can be molded together and enusre the fish is throughly cleaned and dried with paper kitchen towel. Lightly coat the ffish with olive oil and put a thin layer of salt into the dish and then place the fish on top and encase with the rest of the salt. Cover tightly with the foil and bake in the oven for 15-20 minutes depending on the size of the fish. Leave to rest for a few minutes and remove all of the salt from the fish and peel of and remove the skin, this shouldn´t be eaten as it will be extremely salty.
Stir Fry.
This is a really quick and simple way for cooking seafood.
Prepare all ingredients and have at hand when ready to cook. Dice the fish, use a firm fish such as monkfish, heat a deep heavy frying pan when hot add a good quality oil and fry the vegetables, add the fish cover with a lid and cook for a few minutes. Add any saauces and season to taste.