Basic Directions #1
Baking, Broiling and Pan FryingBaking
Best for whole fish, thick fillets or fatty fish.
Leaner fish can be used if basted often.
1. Temperature 350 to 400 degrees F.
2. Oil pan bottom and sides.
3. Use a sauce: butter, margarine, white wine, etc. to prevent drying.
4. Cook 10 minutes per inch of thickness, adding 3 to 5 minutes per inch.
if heavily sauced.
Fish is done when it turns opaque of flakes easily.
Broiling
Best for fatty fish, but leaner fish can be used if basted often.
Steaks or fillets 3/4 to 1 inch thick are recommended.
1. Set temperature to broil.
2. Oil broiler pan.
3. Season, baste with butter, margarine, oil or sauce.
4. Broil 4 to 6 inches from heat, basting often.
Leaner fish should be placed directly on bottom of pan so fish is surrounded
by a sauce and will not dry out. Fish is done when opaque in center.
Pan Frying
Best for small whole fish.
1. Dust fish with flour, cornmeal or coating.
2. Use 1/4 inch of margarine or oil in fry pan.
3. Cook over medium low heat until brown on all sides and done in the center.
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