| Culinary Info and Fish Preparation Q&As |
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| By Fishing & Food Editor Renee Shelton |
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Dry
Heat Cooking Methods for Fish and Seafood
Cooking Fish or Seafood with
Dry Heat Cooking Methods:
Techniques, Guidelines, Definitions, Ideas, Suggestions
Bake
Baking: To cook
fish or seafood by surrounding it with dry heat. (When applied
to fish this is referred to as baking, when applied to meat
it is referred to as roasting.) Usually done in an oven.
Guidelines:
Preheat oven prior to baking. 350°F to 375°F is usually
recommended for larger cuts. Higher temperatures can be used
for smaller cuts, with shorter baking times so as not to toughen
the delicate nature of fish. Uncovered is key to baking, otherwise
the cover will change the cooking method to steaming,
a moist heat method, by trapping in steam from accumulated
juices and liquids. Also, baking is used for certain cuts
or preparations (like roasts or stuffed fish) that may dry out or fall apart with other
cooking methods.
Broil
Broiling: To cook
fish or seafood by cooking with the heat source from above. Broiler is not to be confused
with a salamander. A salamander
is used for browning or melting an item before it is to be served.
Suggestions: Use thin,
small fish or thicker fillets that have been butterflied or split. Lobster and shellfish are both examples of shellfish
suitable for broiling. Adjust heat temperature for sizes:
thicker items will generally need lower heat to account for
longer cooking times and thinner pieces will generally need
higher heats. Always preheat the broiler before cooking. For
leaner types of fish, butter, oil or a flavored oil will generally
be brushed on to prevent piece from drying out.
Grill
Grilling: To cook
fish or seafood with heat source from below. Grills can be charcoal
heated, gas or electric.
Suggestions: Preheat
the grill well in advance of cooking or the item to be grilled
will have a greater chance of sticking to the grates. Avoid
excessive handling of fish to help hold or keep item together.
Begin grilling with the bone side down (skin side up on grill
to begin). Generally, oil the fish before placing on grill,
if the fish or seafood has not been marinating in an oil-based
marinade. Click
here for grilling ideas.
Sauté
Sautéing:
To cook fish or seafood in a small amount of fat, using high
heat. Items are usually very lightly dusted with flour or other
dry breading (like cornmeal) to help prevent sticking and to
help hold fish pieces or fillets together. This cooking method
is sometimes confused with pan frying, below.
Guidelines:
The pan must be preheated before the item is added. The item
must be cooked quickly or it will end up simmering in its
juices. The pan must not be overcrowded (i.e., place in a
single layer in pan) or the temperature will lower, thus no
longer sautéing. Generally, the more attractive side is placed
in pan first (or skin side down). Deglazing is when wine, stock or other flavoring liquid is added at
the end of cooking when all items have been removed, and pan
is swirled to loosen cooked bits leftover from cooking. This
can be (and usually is) served as a sauce to be served with
the sautéed item (ex. Trout Amandine).
Pan
Fry
Pan Frying:
To cook fish or seafood over moderate heat with a moderate amount
of fat. Item is sometimes lightly battered, breaded, or coated
more heavily in flour or cornmeal. This is similar to sautéing.
Ideas: For a basic recipe for pan fried fish:
Cut fish into serving-sized pieces. Thoroughly dry and sprinkle
with salt and pepper or dust with lightly seasoned flour to
coat. Beat an egg with about a tablespoon or so of water and
place in a shallow dish. In another shallow dish place desired
breading, such as bread crumbs, cornmeal or flour. Heat about
1/8 inch of fat over moderate heat in skillet or frying pan.
Dip each dried and seasoned or flour-dusted piece of fish
into egg wash, drain off excess, then dip in desired coating.
Cover to coat completely, and pan fry immediately, both sides
until browned and fish tests done.
Deep
Fry
Deep Frying:
To cook fish or seafood submerged in hot fat. Item is usually
battered or breaded before deep frying. Deep fried battered
clams is an example.
Guidelines:
Temperatures for deep frying are generally between 350°F to 375°F. Do not overload
the frying pot; doing so lowers the temperature and allows
for a soggy, grease-soaked product. Dipping fish in batter
or using a breading before frying gives the fish or seafood
color, flavor, crispness and texture. Turn items if necessary
during frying to ensure even browning and cooking. Transfer
fried items to paper toweling to absorb excess oil.
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More Culinary Info:
Classifications
of Fish and Seafood with examples.
Forms of Fish and Seafood
(how they are available).
Market Forms
of Cut Fresh Fish.
Dry Heat
Cooking Methods for Fish and Seafood.
Moist Heat
Cooking Methods for Fish and Seafood.
Basics of Grilling
Fish and Seafood.
Guidelines
for Microwaving Fish and Seafood.
A Classic
Procedure for Steaming Mussels or Clams.
Basics of Court
Bouillon and Fumet.
Basics of Marinades.
What's in a Good
Shrimp (or Crab) Boil?
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