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When batter frying fish, make sure the batter is cold; it will prevent soaking up too much oil.
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Make sure your oil is hot by dropping in a small piece of bread; it should brown within a minute.
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Never be afraid to experiment with recipes. Change the seaonings to reflect your personal tastes.
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To keep fried fish crispy while cooking, place cooked pieces in warm oven on a wire rack over a paper towel lined plate.
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Spend the extra time making sure no bones remain in your fillets. Nothing puts off the appetite more quickly than finding bones in your fish.
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Leftover fish? Cut it into bite sized pieces and add it to a salad.
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Try the microwave if you're dieting. Fish cooks quickly and tastes great with just lemon juice and seasoning. Watch the fish carefully, the microwave cooks it quick.
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Fish are delicate. Do not cook your fillets too long or at too high of a temperature. This will make the fish tough and rubbery. Cook the fish only until it flakes easily at the touch of a fork.
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Basting lean fish such as walleye and bass when broiling will help keep them from drying out.