One of the most popular methods of cooking fish is to pan fry it in a shallow amount of oil. White fish should be coated before it is pan fried in order to protect the delicate flesh from the heat. A coating of seasoned white or wholemeal flour or a mixture of flour, beaten egg and fine bread crumbs is sufficient.
Some tips for you:
* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.
* You may want to try other herbs and spices with the batter for a more delicious fish.
* Make sure that the fish is well coated in batter.
* If you use very fresh fish, your recipe has more chance of being a great success.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
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