I have always liked having fishy fingers and eating fish but due to family situations have never really been able to indulge. Apart from the very odd occasion my Dad would come home with some scallops, when eating out at a decent fish restaurant or in a situation abroad.
But now all that is about to change as fish is back on the menu boys! Here are my Fishy Fingers adventures.
Below are 2 of the most well known and popular ways to cook and eat fish, pan fried fish and breaded fish. Starting with the basics is always best. Read my other posts and pages for more methods of cooking fish and fishy recipes.
FIRSTEST- Cooking fillets of fish – pan fried fish
KISS is a very good moto for me and so it proved with my first dabble into the fishy world. Went into the local fishmonger, the local language is Maltese so the signs and the fish mean nothing to me. I asked and got fillets of Cod and some Sea Bass.
The first thing to realise about cooking fresh fish, especially if it is filletted, is that it cooks very quickly and is perhaps the easiest of foods to cook. To pan fry it will only take 5-10 minutes and all you do is warm the pan up first. While that is happening season the fish. When the pan is hot add in the oil, turn the pan down to a medium heat, let the oil get warm and then when its sizzling or sizzles if you add a drop of something in it, add the fish. Turn over once and that is it. Fishy Fingers!
SECONDEST – Frying fillets of fish – breaded fish
The other very easy way to cook fillets of fish and make you realise how much poorer the supermarket frozen versions taste is to shallow fry your fish fillets in bread crumps. Fried breaded fish takes the same time to cook as above with only a tiny bit of preparation.
Depending on how hot you have the pan and how thick the fillets are your shallow fried breaded fish fillets should be ready to eat within 5-10 minutes 🙂
THIRDEST – Cooking or poaching in water or court bouillon
A great way to cook fish, especially smoked fish, that does not create a smell and gives the fish a moist and possible extra flavour is to cook the fish in a liquid.