Basic Directions #2
Deep Frying, Oven Frying & SautéingDeep Frying
Best for lean fish and shellfish.
1. Use uniform size pieces.
2. Heat oil to approximately 375 degrees F.
3. Coat fish with crumbs or batter.
4. Cook in single layer for 3 to 5 minutes (Do not crowd pieces.)
5. Drain on paper towels.
Oven Frying
An easy method with less fat than deep frying.
1. Preheat oven to 500 degrees F.
2. Coat fish with crumbs.
3. Place in well greased shallow pan and drizzle with oil, margarine or butter.
4. Bake for approximately 10 minutes.
Sautéing
Best for thin, tender pieces of fish.
1. Dust with thin coating of flour.
2. Use a combination of oil and butter to prevent burning.
3. Cook quickly at medium high temperature until brown.
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