Methods of Cooking Fish:
- Perfect Baking: Brush the fish with butter or oil to prevent drying out. Then cover it in foil to seal in the natural flavours and keep the fish succulent.
- Faster Frying: Use a heavy pan and an oil / butter mixture. Turn the temperature down after the initial stages of cooking to prevent burning. Good sautéed fish is slightly crisp on the outside and juicy on the inside.
- Deeper Frying: Deep fried fish is delicious when dipped in batter, breadcrumbs or flour.
- Perfect Poaching: Always poach large pieces of fish very slowly in fish stock or milk and simmer gently.
- Great Grills: Cover the grill pan with foil, shiny side out, to reduce both cooking and washing up time. Brush fish with butter or oil and allow to grill to become piping hot before cooking. Score the skin of the fish beforehand to prevent the fish from twisting and, after browning, season with salt, pepper and lemon juice.
- Discover Braaing: Fish is delicious when braaied over an open fire. Wrap delicate fish in foil and add a little butter or oil. Whole fish: about 7 to 9 minutes per 500 g (if wrapped in foil add about 3 minutes per 500g but finish over the coals for the last 5 to 10 minutes).
- Fish Kebabs: cook over a slower fire for about 15 minutes, turning regularly.