Fish is incredibly popular across the world. No wonder there are people who steer clear of chicken and red meat but only gorge on fish. That's right, they are called pescatarians. There has to be something special about fish, don’t you think? Of course, it is loaded with nutrients, but what makes it even more appealing is the fact that it is super versatile. Grilled, baked, fried you can have your fish fillet in so many ways. And then there are fish curries from India, that oozes flavour in every bite.
While there are multiple reasons to gorge on fish, cooking it perfectly each time is what a lot of us struggle with. Often, we end up with a fillet that is either undercooked or one which is overcooked. Sometimes there are not enough spices seeped deep into the fish, and there’s so much more. Be it a curry, a grilled fillet or fish fry, there are certain basics of how we deal with fish in the kitchen. We’ve got certain tips and tricks that can help you cook the perfect fish each time.
1. Baking
While baking the fish, time is crucial and so is the amount of sauce you are putting later on. It’s important to go easy with the sauce in order to retain the fish’s nutritional value. Cook it just until the flesh separates easily with a fork at the thickest part.
2. Grilling
Grilling is an excellent way to quickly cook fish while retaining its tender, juicy texture and natural flavors. While grilling, make sure to lightly spray the grate or grill pan with cooking oil to avoid sticking. It would also be beneficial to pre-heat the grill to manage the temperature. So when the grill pan is perfectly hot, the fish gets a quick sear but cooks at a lower temperature, saves from overcooking or burnt fish. temperature. So when the grill pan is perfectly hot, the fish gets a quick sear but cooks at a lower temperature, saves you from overcooked or burnt fish.
3. Deep Frying
One of the most popular methods, deep frying requires the perfect temperature. So it is better to have a candy thermometer handy. The ideal range to deep fry is considered anywhere between 350-375°F, below which the fish can turn out soggy and greasy; while above that it can burn. Also, while deep frying avoid adding too many pieces as that too can cause the oil temperature to drop.
