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Fish Tips For Good Friday

For those of the Christian Faith, this is Good Friday, which commemorates the crucifixion of Jesus Christ with worship services, prayer and traditional dietary observances – not the least of which is the serving of Fish for the main meal. I humbly offer my tips for making your fish come out perfect every time!

Fish and Chips - © delonghi.comClassic Fish and Chips: The format in which most western diners get their fish!

Don’t over-season your fish!

Most Fish varieties have subtle flavours, so don’t drown them in excess Salt and Pepper. Just a pinch of each per side of your fillet will be enough. And remember the old Chef’s trick of sprinkling your seasonings from a height of at least 12 in. / 30 cm to make sure they are evenly distributed.

Don’t over-cook your Fish!

Fish fillets can be fried to juicy, delicious perfect doneness in just a few minutes. Cook a couple of minutes on the presentation side first, then flip gently and continue cooking for another minute or so until the fish is opaque all the way through and flakes easily.

Don’t cook your thicker cuts of Fish, such as Steaks, entirely on top of the stove. In a pan with a metal handle than co into the oven, sear the top and bottom surfaces on the stove top, then place the pan into the oven for another few minutes to complete cooking through. This is an old Chef’s trick which is also useful for other delicate foods you  don’t want to burn by leaving them on the stove top too long!

Try alternative methods of cooking Fish

I like to wrap a nice filet of White Fish, like Haddock, Halibut or Cod in a parchment paper package with fresh Herbs, some Butter and a slice of Lemon. The French call this method en Papillotte. Bake the whole package on a sheet pan at 350 F for 10 to 15 minutes. Serve the whole package, still closed, to the table so each diner can unwrap their own ‘surprise’.

You can also grill Fish, giving it a nice rustic flavour and crispy skin. Yes, it’s important to leave the skin on, so the fish won’t break up and fall through the grill slits. Grilling is a really good way to cook whole fish, head and tail on, stuffing the cavity with Herbs Butter or Olive Oil, and a slice of Lemon or Lime. Makes a great presentation and you can make a show of serving it, teasing portions of the bone!

Poaching is an old, traditional method for cooking Fish. In a pan with high sides, cover your fish with liquid (just enough to cover) and simmer gently for 8 to 10 minutes. You can use almost anything for poaching liquid: White Wine, Milk, Fish Stock, or just plain Water. Or a mixture of those: Wine and Fish Stock are the most decadent blend. Water with some Lemon slices is simple and tasty.

And, finally, there’s deep frying…

First, let me state that you don’t need to deep fry Fish (or Chicken or anything) to get that crispy fried texture and flavour. I prefer Pan Frying or Shallow Frying, because they use less Fat and are safer.

Pan Frying is pretty simple. Just watch your temperature! And don’t try it with Battered Fish. What a mess!

Shallow Frying is an alternative to deep frying for either Breaded or Battered foods. This method is often used in the south, for making classic Southern Fried Chicken. Heat half an inch or so of oil in a fairly deep frying pan – devotées insist on cast iron! – to medium temperature or slightly above, so it just sizzles when you dip the food in it. Lay the food gently into the pan so as not to cause splashing or spitting of the Oil. It’s especially important to Shallow Fray at a medium temperature so that it cooks through before burning on the outside. Use tongs to turn and retrieve food from the Shallow Fryer. Drain finished foods on newspapers or paper towels to remove excess oil.

Deep Frying is a traditional way to cook Breaded or Battered foods. Your frying temperature should be up at medium high – around 375 F, for best results. Drop your Battered or Breaded fish [pieces into the hot oil gently and gradually, so the coating will consolidate and stick properly to the food. Dropping food directly into the fryer, not lowering it in a basket, is called ‘Swimming’ it. This is optional with Breaded foods, but essential with Battered ones. Foods should float after a few seconds and remain near the surface throughout cooking. Turn the pieces once to ensure that they brown evenly on both sides. Use tongs or a small, shallow basket (known in the restaurant biz as a ‘Spider’) to remove foods from the fryer.

Batter or Breading?

Breading and battering are equally favoured across the Fish-loving constituency as ways of preparing your Fillets for the Oil.

Consult my Pro Breading Station post for details on Breading. Always remember: Flour first, then Beaten Egg, then Crusting material. Bread your Fish 15 minutes to half an hour in advance of cooking and let rest covered in the fridge, do the breading will consolidate itself and stick on better through cooking. Turn with a large spatula. They make special ones for fish, and they’re really worth it when cooking delicate skinless cuts!

Battering is even easier, provided you’ve mixed up your batter correctly. For Best results, you want a not-too-thick mixture with lots of leavening in it: extra Baking Powder or a bottle of foamy Beer. You want your batter to cook up crispy and light, not pasty underneath and/or dense. Use any Batter recipe you like. I prefer a slightly sweet Pancake or Waffle mixture… Dip your fish in the batter just before dropping it into the pan. Allow any excess batter to drip off back into the Batter bowl. Lay the fish gently, gradually into the oil to let the batter cook a little on the surface so it won’t stick.

And that’s the basics on cooking Fish… Plus a few old Chef’s tricks I think everyone should know!

~ Maggie J.