Oven broiling is a great way to produce delicious cooked fish. Season and coat the fish well ahead of time. Preheat the broiler and place the fish 5 to 6 inches beneath the broiler. Watch the fish carefully to avoid overcooking. Thicker fillets should be turned halfway through cooking.
Here is a list of quick tips:
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
* Increase cooking time when cooking fish that is frozen.
* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.
* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.
No comments:
Post a Comment