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Monday, March 9, 2009

Cooking Tip of the Day

When cooking or grilling fish, we all have the tendency to keep checking the underside before making "the flip". That's why a lot of the time bits and pieces of the fish get stuck to the pan or grill. Not making it good eats. Here's a way to make sure you get a nice and perfect fish:

Just leave it alone.

That's it. Don't poke or try to lift it. When the fish is ready, it'll simple just glide onto the flat spatula with ease. A piece of fish that's an inch thick would generally cook for about 4 minutes on each side. So size definitely matters. The thinner the fillet, the quicker it'll cook. But make sure it's on medium to high heat for best results.

3 comments:

doggybloggy said...

that is an excellent tip for a lot of things - usually when a crust has formed its easier to flip...good one!

Esteban said...

What's the rule with which side to cook the fish first--skinside or meaty side?

Jenn said...

Skin side down is usually the way to go.

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