Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

FISH – General preparation and cooking times

 

PREPARATIONS

 

Larger fish should be scaled (if necessary), washed, trimmed and gutted before cooking. Smaller fish can be just washed and scaled (if necessary) and left whole.

 

To scale -  Some fish  have a very smooth skin do not require scaling e.g. mackerel.  If a recipe calls for the fish to be skinned, then scaling isn’t necessary. However, as the skin is often very flavourful, it is generally worth the extra effort.  Scaling is done with the back of a knife. Start at the tail end of the fish and scrape the skin from tail to head. Rinse thoroughly under cold running water.

 

To trim -  Trimming is the name given for cutting off the fins, tail and head. These are best removed with a sharp pair of kitchen scissors.

 

To Gut -   Gutting is the name given to the removal of the intestines.  Slit along the underside of the fish with a sharp knife, from just below  the head to about half way down. Open out and remove the roe and intestines. Rinse thoroughly under cold running water.

 

To Bone and fillet  -  The method  depends on the type of fish.

 

Flat Fish e.g. Sole, Plaice, Turbot -  remove the head with a sharp knife then make a deep incision for the middle of the back side (usually the darker side). Insert the tip of the knife  into the incision then gradually loosen the fish from the bones, gently folding back the flesh as you go. Finally, cut the flesh away from the edges to remove the fillets

 

Round fish e.g. Mackerel, Trout, Cod, Salmon -  Cut off the head, fins and tail and remove the intestines as above, then open out the fish as flatly as possible. Insert the knife under the backbone and gently ease away from the flesh. This will leave a whole fish with no backbone. Rinse thoroughly under cold running water Divide into fillets.

 

COOKING TIMES

 

Poaching  

 

Fish Stock     HT  C   40mins

 

Allow enough cold liquid (water, stock, milk etc)  to just cover the fish.  Bring to boiling point then immediately reduce the heat and simmer as follows:-

 

Thin fillets                 =            3-4 minutes

Thick fillets               =            5-6 minutes

Cutlets or Steaks      =            7-10 minutes

 

Baking

Unless baking in liquid, always well grease the dish. Bake in a moderate oven as follows:-

 

Thin fillets                 =            15 minutes

Cutlets or Steaks     =            20-25 minutes

Whole fish                  =            25-40 minutes

 

Grilling

Always well grease grill pan or rack. Brush the fish with oil or butter then cook under a preheated grill as follows:-

 

Thin fillets                             

3-5  minutes – no need to turn during cooking

 

Cutlets or Steaks                 

10-15 minutes, turning once during cooking and brushing the second side with a little oil or butter

 

Whole fish                            

15-25  minutes, turning once during cooking  brushing  the second side with a little oil or butter

 

Shallow Frying

Coat the fish with seasoned flour or egg and crumbs and fry as follows:-

 

 

Thin fillets       =    4 minutes, turning half way through

 

Thicker fillets  =    5-6 minutes, turning half way through  

 

 

Cutlets, Steaks or  Whole fish               

10-15 minutes, turning half way through and whole fish reducing the  temperature for the last  5-8 minutes

 

Deep Frying

Coat the fish with seasoned flour, batter or egg and crumbs. Preheat the oil to 190C, 375F,  and fry as follows:-

 

 

Thin fillets       =    3 minutes  

 

 

Thicker fillets  =    4  minutes  

 

 

Cutlets, Steaks         

5-8 minutes, turning half way through  and reducing the temperature for the last 5-8 minutes              

                                                   

 

 Follow us 

Share 

 

 

Serving Suggestions

 

Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

xxx

xxx

 

Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

 Sign up for Free E-Mailings

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |   Links   |   Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk