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Fish Recipe Tips And RecipesFish may be cooked successfully at a very high temperature for a short period or a low temperature at a longer period of time. By either method, cook the fish until the fish flakes when tested with a fork but it is still slightly moist. Do Not overcook, or the flesh will dry and will lose it's delicate flavor. Now for the people who would rather buy the fish than spend the day at the lake or the ocean. What do we look for? How much should we buy? If the fish is whole or in pieces which includes the bones, allow 3/4 pound for each generous serving. If you purchase steaks or fillets you should get 2 or 3 servings to the pound. Store fresh fish in the coldest part of the refrigerator but not in the freezer. You want to wrap them in wax paper or foil and place in a zip-loc bag, you don't want a fish smell in your refridgerator. Use promptly. Store frozen fish in the freezer or ice-cube compartment. Cook frozen fillets either frozen or thawed, but if you have a large piece of frozen fish, it should be thawed before cooking so that it will cook evenly throughout. Do not refreeze frozen fish after it has thawed. If you don't plan on using all your catch right away,you can freeze it. To do this you want to divide the fish in portions big enough for a meal. Place the fish in zip-loc freezer bags, put water in the bag to cover the fish, squeeze out all the air and seal. Place in your freezer, keeps from 3 to 6 months. Preparing Fish for cooking Fish that is purchased in markets is usally ready to cook with your special fish recipe. You may want to have them to remove the head and the tail it all depends on your recipe the way you want to prepare the fish. Keep the head and tail to make a savory fish stock as the base for soup or a sauce. To Scale and clean fish Place the fish on a piece of paper and hold it firmly with a clean cloth. Scrape off the scales with a fish scaler or a straight sharp knife. Work from the tail toward the head and slant the knife slightly toward you to keep the scales from flying. Make a gash on the underside of the fish with scissors or a sharp knife. Remove the entrails and any clotted blood which clings to the backbone. Hold the fish under running water, and rub to remove any blood or scales. To Skin fish Remove the fins along the back with a sharp knife. Cut off a narrow strip of skin the entire length of the back. Loosen the skin on one side from the boney part of the gills. If the flesh is very firm, the skin will peel off easily. If it is soft, work slowly and carefully, pushing the flesh away from the skin with the back of the knife to keep it from tearing. Turn the fish and remove the skin from the other side. To bone fish Clean and skin. Beginning at the tail, run a long sharp knife under the flesh, close to the backbone. Follow the bone (making as clean a cut as possible) its entire length to remove half the flesh. Flip the fish and remove the flesh from the other side. Pick out any small bones that remain.
When using any fish recipe, make sure the batter is cold; it will prevent soaking up too much oil. Make sure your oil is hot by dropping in a small piece of bread; it should brown within a minute. Never be afraid to experiment with any fish recipe.Change the seaonings to reflect your personal taste in any of your favorite fish recipes. To keep fried fish crispy while cooking, place cooked pieces in warm oven on a wire rack over a paper towel lined plate. Spend the extra time making sure no bones remain in your fillets. Nothing makes your day more than a bone stuck in your throat. Leftover fried fish recipe: Cut it into bite sized pieces and add it to a salad. If you're dieting try the microwave instead of frying. Fish cooks quickly and tastes great with just lemon juice and seasoning. Watch the fish carefully, the microwave cooks it quick (no matter what fish recipe you are using). Fish are delicate. Do not cook your fillets too long or at too high of a temperature. This will make the fish tough and rubbery. Cook the fish only until it flakes easily at the touch of a fork. Basting lean fish such as walleye and bass when broiling will help keep them from drying out. Sauces for Fish A majority of fish recipes requires only slices of lemon or a simple thin sharp sauce such as a fish recipe for Sauce Finiste, Cucumber Sauce or a Vinaigrette fish recipe or even the classic Beirre Noir (Black Butter)fish recipe sauce made of the Juices in the pan. Lean fish is often served with a rich sauce, although the juice in the pan plus chopped parsley and more butter, if needed, serves very well. Whatever sauce you use, if it is to be cream sauces, Hot Tartare Sauce, Oyster Sauce, Shrimp Sauce, Tomato Sauce, Hollandaise sauces, or a strong garlic flavored Aioli use your favorite fish recipe and enjoy. Garnishes for Fish Sprigs of parsley or watercress are attractive with any fish. You can cut lemons to make them look attractive. Chopped toasted almonds add a pleasant crunchiness. Below are some wonderful fish recipes. We are adding to the list all the time, so add this page to your favorites list and check back often.
Almond Crusted Catfish Recipe
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