It doesn’t matter what the recipe says, or what species of fish you happen to be cooking, whether its whole or cut into fillets, or if your baking, pan-frying, or poaching. When it comes to cooking fish I’ve got a golden rule…..
Whatever you do….don’t overcook it.
I like to eat my salmon pink and It hasn’t killed me. The japanese have been eating raw fish for centuries and it hasn’t done them any harm. As long as your fish is perfectly fresh then you can eat it when it’s a little underdone, it’s so succulent and delicious with the center translucent and just cooked.
It’s definitely better than if you’d overcooked it and your fish is dry, has an unpleasant texture, and lacks flavour. Any time your cooking fish don’t worry if you took if off early, you can always cook it a little more but once it’s overcooked all you can do is serve it to your cat.
Fish is the ultimate fast food. Cooking times are measured in minutes. There’s no long drawn out cooking to soften tough fibers or a need to rest it like meat. Throw a pan on the heat add a knob of butter and heat it till its foaming, fry your fish for a couple of minutes and finish it with some freshly chopped herbs and a squeeze of lemon and you have a supper fit for a king cooked in minutes.
Before you put your fish anywhere near the heat you’ve got to buy and prepare it. I’ve written a post about the beat way to find the freshest fish possible, you can read it here. I’m also not going to go into detail about how to gut, fillet, and scale fish. Get your fish monger to do this donkey work. He can do a far better job in a lot less time than you can do at home.
To cook the perfect piece of fish it will help to know what heat does to its delicate flesh.