If you are using fillets or small, whole fish, grilling is another cooking method. If your fish are whole, make slashes through the skin on each side of the fish and brush it with olive oil or butter. Turn the fish over halfway through cooking and baste it. You can also wrap the fish in foil with herbs, lemon juice, and olive oil before placing it on the grill.
Here is a list of quick tips:
* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.
* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.
* You may want to try other herbs and spices with the batter for a more delicious fish.
* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.
* In order to retain its moisture, fish needs to be cooked quickly over high heat.
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