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I can NEVER properly cook fish. It always turns out rubbery or not cooked enough or over cooked.

asked by lle about 6 years ago
8 answers 21129 views
6eb27e5d f317 4cf7 8b7a 2782bb7d92c2  title01
added about 6 years ago

Can you offer us more information? What type of fish do you like? What dish would you like to learn to make?

2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added about 6 years ago

Whenever I cook fish, mostly catfish and striped bass, I watch it like a hawk. When you see the flesh go form translucent to opaque, ie from raw to cooked, it can be a good way to know when to flip. When you see the meat turn opaque halfway up the filet, then you flip, when you see the meat turn opaque on the other half done. I also always cook fish on a med high heat. That way I will always get crispy skin or batter or whatever I crust the fish with. I would not recommend cooking fish on a grill until you have mastered fish in a skillet. The grill is a whole different monster that takes a lot of ruined fish to perfect.

Bc343245 99fb 4d2b 8579 9bf9c485181e  me
added about 6 years ago

Fish can be very tricky, so you're not alone on this. A good rule of thumb to use when cooking fish is typically 8-10 minutes total cooking time for every 1 inch of thickness. If it's a an oily fish like salmon, I aim towards the 10 minutes. I also look at visual clues like Mr_Vittles recommends, and touch the fish. Once it feels like it's starting to firm up, I know it's getting ready. Many types of fish also cook very well in a really hot oven like 450F.

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

Another technique which works for these cuts of fish (not to mention scallops) is en papillote, which is the fancy French term for "in paper" meaning parchment. You seal the fish up in a little paper package with some herbs and aromatic flavors, plus a bit of wine or other moistening agent and bake in the oven. Time depends on type and thickness of the fish. You can also do this effectively with aluminum foil but I won't respect you in the morning.

Fc23ea4b 9ae1 494e 8a6f ba43f6488062  me by barbara tyroler
added about 6 years ago

My favorite method for fish is slow-roast from A New Way to Cook by Sally Schneider. It's for fillets. You brush a roasting pan with olive oil. Put the fish skin side down in the pan, brush it with more olive oil. Sprinkle the fish with salt. Tuck sprigs of thyme under the fish and on top of it. Heat the oven to 275 degrees and roast the fish for 15-30 minutes, depending upon the thickness of the fillets. Use an instant read thermometer. The fish is done with it reads 120 degrees.

I tried cooking scallops in butter over low heat recently and they were delicious. Low heat seemed to be the key there, too.

9848bd7f 4343 4a4a 8dbc 694f97ffd18d  s538818392 1497440 3193 1
added about 6 years ago

Fish fillet like flounder cook very quickly. For a thicker piece - Brown both sides in high heat and then lower heat so that fish cooks through.

http://casa-giardino.blogspot...

5fdc2bf1 09bd 475c b1e1 f2bdb3006f45  fave dandelion fish 002

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

If you're cooking the fish on the stovetop, the pan you're using can really work against you. If it's available to you, make sure to choose a pan with a thick, heavy base because it'll conduct heat more evenly. Stovetop hotspots are your enemy with something as delicate as a fillet of fish.

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added about 6 years ago

I like Pierino's "in paper" method the best because it's the only way I know how to do it well. Comes out perfect every time. I'm not so good at other methods, sadly. Here's my favorite recipe: http://www.food52.com/recipes...