When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees. Place breaded fish into the pan in one layer. Overcrowding can lead to soggy fish. To prevent the breading from coming off during frying, try refrigerating your coated fish for 20 minutes first.
Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* Use fresh fish, it is easier to work with than frozen fish.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
* Cook it as soon as possible to minimize the loss of juices.
* You can buy grill baskets made for grilling seafood - these help small pieces of fish from falling through the grill, and will help in grilling delicate fillets.
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