Because of the delicate composition of the fish, overcooking can
ruin it's texture and flavor. Awhile back the Canadians came up with a
method of timing the cooking of fish. It is an approximation, but it is a
good one. Basically you measure the fish at the thickest part and cook
it for 10 minutes for every inch of thickness. Fish will change from
translucent to opaque when done and the flesh will flake easily when
probed with a fork. A thermometer is always the best way to tell if it's
done. Fish is done at 145 degrees.
TO BAKE: Bake fish in a preheated 425 degree oven for 10 minutes for every inch of thickness. Turn the fish over half way through. If your fish is less than 1 /2 inch thick, you don't have to flip it.
TO BROIL: When broiling you start the process by adjusting the rack in the oven. You want the rack about 2 inches away from the heat for every ½ inch of fish thickness. If the fish is 1 inch thick place the rack 4 inches from the heat. Cook on high for 10 minutes for every inch of thickness. If the fish is 1/2 inch thick cook it for 5 minutes.
TO DEEP FRY. If you are deep frying fish, have the oil at 360 degrees. If the fish is 1/4 inch thick deep fry for 3 minutes or until the breading browns. ½ inch = 5 minutes. Don't use fish over 1 inch thick, the coating will burn before the fish gets done.
TO GRILL: When grilling, do the hand test. Place your hand over the heat where the fish will be placed. If you can hold it there for 2 seconds before its uncomfortable, the fire is hot, 3 seconds it is moderate hot, 4 seconds it is moderate and 5 seconds it is low. Cook fish over moderate high heat for 10 minutes for every inch of thickness. Outside weather can be a factor so that has to be taken into account.
TO OVEN FRY: The oven should be preheated to 500 degrees and the fish cooked for 10 minutes for every inch of thickness. Turn over when ½ way done.
TO PAN FRY: Pan frying needs oil hot enough to make a sprinkle of water sizzle but not hot enough to make the oil smoke. Fish ¼ inch thick = 2 minutes on each side, ½ inch=3 minutes per side, ¾ inch = 4 minutes on each side. Anything ¾ inch or more will probably burn on the outside before the fish is done.
TO POACH: Place the fish in simmering, not boiling water for 10 minutes for every inch of thickness. ½ inch = 5 minutes, 1 inch = 10 minutes, 1 ½ inch = 15 minutes.
TO SAUTE: In a moderately hot pan cook the fish for 2 minutes each side for ¼ inch thick, 3 minutes each side for ½ inch thick. Thicker fish don't work well for sautéing.
TO STEAM: In a pan set up for steaming, cook the fish for 10 minutes for every inch of thickness. ½ inch = 5 minutes, 1 inch = 10 minutes, 1 ½ inches 15 minutes.
Times are only approximate, a thermometer always works best.
Article Source:
http://EzineArticles.com/?expert=Tom_J_Bergerson
TO BAKE: Bake fish in a preheated 425 degree oven for 10 minutes for every inch of thickness. Turn the fish over half way through. If your fish is less than 1 /2 inch thick, you don't have to flip it.
TO BROIL: When broiling you start the process by adjusting the rack in the oven. You want the rack about 2 inches away from the heat for every ½ inch of fish thickness. If the fish is 1 inch thick place the rack 4 inches from the heat. Cook on high for 10 minutes for every inch of thickness. If the fish is 1/2 inch thick cook it for 5 minutes.
TO DEEP FRY. If you are deep frying fish, have the oil at 360 degrees. If the fish is 1/4 inch thick deep fry for 3 minutes or until the breading browns. ½ inch = 5 minutes. Don't use fish over 1 inch thick, the coating will burn before the fish gets done.
TO GRILL: When grilling, do the hand test. Place your hand over the heat where the fish will be placed. If you can hold it there for 2 seconds before its uncomfortable, the fire is hot, 3 seconds it is moderate hot, 4 seconds it is moderate and 5 seconds it is low. Cook fish over moderate high heat for 10 minutes for every inch of thickness. Outside weather can be a factor so that has to be taken into account.
TO OVEN FRY: The oven should be preheated to 500 degrees and the fish cooked for 10 minutes for every inch of thickness. Turn over when ½ way done.
TO PAN FRY: Pan frying needs oil hot enough to make a sprinkle of water sizzle but not hot enough to make the oil smoke. Fish ¼ inch thick = 2 minutes on each side, ½ inch=3 minutes per side, ¾ inch = 4 minutes on each side. Anything ¾ inch or more will probably burn on the outside before the fish is done.
TO POACH: Place the fish in simmering, not boiling water for 10 minutes for every inch of thickness. ½ inch = 5 minutes, 1 inch = 10 minutes, 1 ½ inch = 15 minutes.
TO SAUTE: In a moderately hot pan cook the fish for 2 minutes each side for ¼ inch thick, 3 minutes each side for ½ inch thick. Thicker fish don't work well for sautéing.
TO STEAM: In a pan set up for steaming, cook the fish for 10 minutes for every inch of thickness. ½ inch = 5 minutes, 1 inch = 10 minutes, 1 ½ inches 15 minutes.
Times are only approximate, a thermometer always works best.
Because of the delicate composition of the fish, overcooking can
ruin it's texture and flavor. Awhile back the Canadians came up with a
method of timing the cooking of fish. It is an approximation, but it is a
good one. Basically you measure the fish at the thickest part and cook
it for 10 minutes for every inch of thickness. Fish will change from
translucent to opaque when done and the flesh will flake easily when
probed with a fork. A thermometer is always the best way to tell if it's
done. Fish is done at 145 degrees.
TO BAKE: Bake fish in a preheated 425 degree oven for 10 minutes for every inch of thickness. Turn the fish over half way through. If your fish is less than 1 /2 inch thick, you don't have to flip it.
TO BROIL: When broiling you start the process by adjusting the rack in the oven. You want the rack about 2 inches away from the heat for every ½ inch of fish thickness. If the fish is 1 inch thick place the rack 4 inches from the heat. Cook on high for 10 minutes for every inch of thickness. If the fish is 1/2 inch thick cook it for 5 minutes.
TO DEEP FRY. If you are deep frying fish, have the oil at 360 degrees. If the fish is 1/4 inch thick deep fry for 3 minutes or until the breading browns. ½ inch = 5 minutes. Don't use fish over 1 inch thick, the coating will burn before the fish gets done.
TO BAKE: Bake fish in a preheated 425 degree oven for 10 minutes for every inch of thickness. Turn the fish over half way through. If your fish is less than 1 /2 inch thick, you don't have to flip it.
TO BROIL: When broiling you start the process by adjusting the rack in the oven. You want the rack about 2 inches away from the heat for every ½ inch of fish thickness. If the fish is 1 inch thick place the rack 4 inches from the heat. Cook on high for 10 minutes for every inch of thickness. If the fish is 1/2 inch thick cook it for 5 minutes.
TO DEEP FRY. If you are deep frying fish, have the oil at 360 degrees. If the fish is 1/4 inch thick deep fry for 3 minutes or until the breading browns. ½ inch = 5 minutes. Don't use fish over 1 inch thick, the coating will burn before the fish gets done.
hen grilling, do the
hand test. Place your hand over the heat where the fish will be placed.
If you can hold it there for 2 seconds before its uncomfortable, the
fire is hot, 3 seconds it is moderate hot, 4 seconds it is moderate and 5
seconds it is low. Cook fish over moderate high heat for 10 minutes for
every inch of thickness. Outside weather can be a factor so that has to
be taken into account.
TO OVEN FRY: The oven should be preheated to 500 degrees and the fish cooked for 10 minutes for every inch of thickness. Turn over when ½ way done.
TO PAN FRY: Pan frying needs oil hot enough to make a sprinkle of water sizzle but not hot enough to make the oil smoke. Fish ¼ inch thick = 2 minutes on each side, ½ inch=3 minutes per side, ¾ inch = 4 minutes on each side. Anything ¾ inch or more will probably burn on the outside before the fish is done.
TO POACH: Place the fish in simmering, not boiling water for 10 minutes for every inch of thickness. ½ inch = 5 minutes, 1 inch = 10 minutes, 1 ½ inch = 15 minutes.
TO SAUTE: In a moderately hot pan cook the fish for 2 minutes each side for ¼ inch thick, 3 minutes each side for ½ inch thick. Thicker fish don't work well for sautéing.
TO STEAM: In a pan set up for steaming, cook the fish for 10 minutes for every inch of thickness. ½ inch = 5 minutes, 1 inch = 10 minutes, 1 ½ inches 15 minutes.
Times are only approximate, a thermometer always works best.
Article Source:
http://EzineArticles.com/?expert=Tom_J_Bergerson
TO OVEN FRY: The oven should be preheated to 500 degrees and the fish cooked for 10 minutes for every inch of thickness. Turn over when ½ way done.
TO PAN FRY: Pan frying needs oil hot enough to make a sprinkle of water sizzle but not hot enough to make the oil smoke. Fish ¼ inch thick = 2 minutes on each side, ½ inch=3 minutes per side, ¾ inch = 4 minutes on each side. Anything ¾ inch or more will probably burn on the outside before the fish is done.
TO POACH: Place the fish in simmering, not boiling water for 10 minutes for every inch of thickness. ½ inch = 5 minutes, 1 inch = 10 minutes, 1 ½ inch = 15 minutes.
TO SAUTE: In a moderately hot pan cook the fish for 2 minutes each side for ¼ inch thick, 3 minutes each side for ½ inch thick. Thicker fish don't work well for sautéing.
TO STEAM: In a pan set up for steaming, cook the fish for 10 minutes for every inch of thickness. ½ inch = 5 minutes, 1 inch = 10 minutes, 1 ½ inches 15 minutes.
Times are only approximate, a thermometer always works best.
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