There is a delicate balance between perfectly cooked fish and overcooked fish. Remember the principle of residual heat, a pan will hold heat when it's removed from the element, continuing to cook the food for several minutes. For best results, cook fish until it's almost done, then remove the pan from the oven, microwave, stovetop or grill and let it stand for a few minutes to finish cooking.
Whether you fancy testing some tilapia fish recipes or perhaps a delicious baked catfish recipe, you might think that baking fish is easy. It is indeed an uncomplicated way of cooking fish but there are a few tips and tricks you should know, to guarantee your fish recipes turn out great.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.
* In order to retain its moisture, fish needs to be cooked quickly over high heat.
* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.
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