Proper preparation of fish
Whether grilled, steamed, deep-fried or pan-fried, we'll show you how to make any fish the centrepiece of your dining table. Below, we have provided some useful tips on common preparation methods for fish and seafood. If you have decided to cook a whole fish, you should first remove the scales and rinse the inside of the fish thoroughly in cold water. Then gently pat it dry. We recommend removing the fins and gills before proceeding further.
Fish is best cooked in pure vegetable fats and oils as they spit less during frying. We recommend dipping the fish in flour before frying. The fish fillets should be fried on a medium heat – flesh-side down to begin with and then skin-side down. This helps the fillets retain their natural shape and prevents the skin from curling.
This is the most gentle way to cook fish. Place the fish in a roasting bag or wrap it in foil so that it can cook in its own juices.
This is a wonderful, healthy way to cook fish. Adding a little fat and some water helps to preserve the unique flavour of the fish as well as all the nutrients and vitamins. To stop the steam from escaping, the pan should be covered with a lid.
If you are baking your fish in the oven, make sure that it is covered. This prevents the fish from drying out and helps to preserve the nutrients and aromas.
The oil or liquid fat must be thoroughly pre-heated so that the fish and/or its crumb coating absorb as little fat as possible. The perfect temperature for ensuring the fish is evenly cooked through is 180°C.
This method of cooking is particularly low in fat. When grilling fish, it is important not to cook the fish on too high a heat, otherwise the outside will turn black and the inside will still be raw. Thinly sliced fish fillets cook in a matter of minutes, while a whole fish takes around 15-20 minutes. Drizzling the fish with a little lemon juice and wrapping it in foil helps keep it nice and juicy.