Shallow Frying
The fish should be coated before frying to protect it
and seal in the flavour. Seasoned flour, egg and breadcrumbs,
oat flakes and bran are suitable coatings for shallow
frying. Use a mixture of oil and butter when frying and
only turn the fish once during cooking.
Deep Frying
Again the fish should be coated with batter before frying.
Use a suitable container and heat the oil to 190oC/350oF.
Test the temperature before starting to cook the fish.
Drain the cooked fish very well on absorbent paper.
Stir-frying
A very fast method of cooking. Use a wok or a deep frying
pan. Food for stir-frying should be cut in thin strips
and prepared before cooking begins. This is a very suitable
method of cooking firm-fleshed fish.
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