We have tips and top recipes for frying, grilling, poaching, and baking fish.
For the best possible pan-fried fish, make sure your fillets are well coated with batter and the oil or butter is hot (but not quite scorching).
Grilling is one of the tastiest ways to cook fish. But watch out! Unlike other meats, fish lose much of their moisture when cooked, and on an open grill the juice just drips straight into the coals.
To preserve a fish's moisture, try these simple steps.
- Coat the fish with oil. Oil will seal some of the moisture inside.
- Keep careful watch over the fillets and flip them as soon as the fish is cooked at least ½ way through.
- Watch the fillets closely after flipping and remove the fish from the grill as soon as it is cooked through.
Another option is to wrap the fish in aluminum foil--or simply place the fish on top of the foil--which captures moisture and lets the fish marinate in its own juices while cooking. To prevent sticking, try placing parchment paper between fish and foil.
Prepare the marinade, preheat the oven, and then pop in the fish, being sure to check in on its progress from time to time to prevent overcooking.
Poaching gently cooks fish in broth or water. It's a simple and healthy way to cook fish that works best with firm fish like salmon.