- Baking: To keep fish moist, brush with melted margarine or butter, don't be afraid to add some lemon juice and spices! Bake at 350 degrees until fish flakes easily with a fork and is still moist.
- Grilling: 1. When grilling fish, first cut a potato and rub on grill. This will keep the fish from sticking.
2. Fish that is at least 1 inch thick is the best for grilling.
The same here as when baking, brush with butter, lemon and spices or your favorite sauce. Fish will flake easily when done.
- Steamed: You will need a deep pot with a wire rack to hold the fish 2 inches above water (You can add some spices to the water!) Bring water to a hard boil, put fish on rack. Cover tightly and steam until it flakes easily, usually 5-10 minutes.
- Frying: Bring oil to 350 degrees. I like to use peanut or canola
oil. Coat the fish with your favorite breading. Add an inch or so of oil to the frying pan, if you are cooking fillets, cook 1 - 3 minutes on each side until brown. Or in a deep fryer for thicker fillets cut into small cubed pieces. Note: Make sure the oil is at 350 degrees before attemping to add fish.
- Broiling: This method is best using fish that is at least 1 inch thick. Using the top rack of oven placed 3-4 inch from heat. To keep fish moist, frequently brush with butter, lemon and spices or your favorite sauce . Fish will flake easily with a fork when done.
- Poaching: Using a shallow pan such as a frying pan, make a single layer of fish. Barely cover fish with lightly salted water or milk. Bring to a boil, reduce heat, and simmer until fish flakes easily with a fork, about 5-10 minutes.
