indian fish recipe

You do not have to heat the fish in order to cook it. An example is where white fish is mixed with limejuice, herbs, and chili. The acidic citrus juice cooks the fish.

There are many ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out some tips below:

* Make sure that the fish is well coated in batter.

* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.

* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.

* The fish is done cooking when it is opaque, and begins to flake.

* Make sure that the butter is extra hot but not yet burning.

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When poaching fish, use a pan big enough to lay each piece of fish down flat. Pour in enough liquid to just barely cover the fish, then bring the liquid to a simmer, and keep it there. If you see any bubbles coming up from the bottom of the pan, it's too hot the liquid should shimmer rather than bubble. The ideal poaching temperature is between 165 and 180 degrees F (74 to 82 degrees C).

Remember these easy tips with buying and cooking fish:

* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.

* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.

* Increase cooking time when cooking fish that is frozen.

* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.

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Keep in mind that food cooked in the microwave continues to cook once you've removed it from the oven. Let it set for a few minutes before serving. Cooking fish properly delivers the maximum amount of nutrition and taste. Now, put on a nice sauce of your choice .Your meal can indeed be a taste sensation.

These easy tips should give confidence to prepare fish dinners at home. Fish is a delicious source of protein and should be included regularly in a healthy diet.

* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.

* Increase cooking time when cooking fish that is frozen.

* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.

* Flour is often used as a coating for foods that are fried. Pieces of fish are often pan-fried with a flour coating, which develops a crisp, flavorful crust, and an interior that is tender flaky.

* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.