FIXING FISH
(Page 4 of 6)
The important thingis not how you cook it but
when you stop.
RELATED CONTENT
Broiling. Preheat the broiler for 10
minutes. Oil a broiling pan (or coat it with nonstick
spray), place the fish on the rack, brush with butter or
oil (or butter and lemon juice) and broil 2 to 4 inches
from the heat for 10 minutes per inch, basting and checking
for doneness frequently. Only very thick pieces should be
turned during cooking.
Poaching. Texture largely determines
whether a fish poaches well. Soft-textured
fish—bluefish, for example—disintegrate in a
simmering liquid. Firm fish—perch, trout, salmon,
swordfish, snapper, in fact most fish—hold their
shape.
The traditional poaching liquid is a court bouillon ("coor
boo-yon"), a vegetable-and-wine broth that varies with the
cook. A typical list of ingredients: 6 1/2 cups water; 1
1/2 cups dry white wine; 1 large carrot, sliced; 1 rib
celery, sliced; 1/2 lemon, sliced; 2 sprigs parsley; 6
black peppercorns; 1 bay leaf. Simmer the ingredients for
10 to 15 minutes to combine the flavors.
To poach fish, prepare the court bouillon (or use a liquid
of your own devising) in a large pot. Wipe the fish with
paper towels, place it on a rack and lower it into boiling
liquid. Cover the pot. When the liquid returns to a boil,
immediately reduce the heat until the liquid quivers but
does not boil. (Small bubbles should rise gently from the
bottom.) Cook 10 minutes per inch, checking for doneness 1
or 2 mintues earlier.
Plain poached fish can be rather bland. Plan to serve it
with a sauce or condiment.
Frying. Fish can be pan-fried (in a little
oil) or deep-fried (in a lot).
Pan-frying: Heat 1/8 to 1/4 inch vegetable oil in
a heavy skillet until oil is medium hot (a drop of water
should sizzle when dropped into the oil). Wipe the fish
with paper towels, dust with seasoned flour (a mix of
flour, salt and pepper) and fry 10 minutes per inch,
dividing the time between the two sides and checking for
doneness 1 or 2 minutes earlier. Don't crowd the fish while
they're cooking, or the oil will cool and the fish will be
soggy. Drain on paper towels and serve immediately.
Deep-frying: Make a batter and chill it. (Any
flour-based batter will do. One example: Combine 1 cup
flour, 3 tablespoons cornstarch, l teaspoon salt, dash
nutmeg and 1/8 teaspoon pepper. Add 1 cup beer and 1
tablespoon oil and mix until smooth.)
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