Fish is almost translucent when raw and looses its translucence and becomes opaque the instant that it is done. This is the exact moment to serve, as fish becomes rubbery very easily when over-cooked. Serve fish on a warm plate.
You can serve fish with olive oil and also with freshly squeezed lemon or with a sauce.
Some tips for you:
* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* Make sure that the fish is well coated in batter.
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