Tuesday, January 13, 2009

fried fish batter recipe

When baking fish, you want to use high heat, typically between 400 and 450 degrees, depending on the fish, and for as little time as necessary. This helps keeps the fish from drying out. A good rule of thumb is to cook for 6 to 12 minutes per inch of thickness.

There are many cooking methods, here are some tips on how to make your meals rise up and taste great.

* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.

* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.

* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.

* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.

* To steam fish, put it in a steamer over boiling water and make sure you use a tight fitting lid.

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