Frying:
Less fatty fish
are tastier when fried.
For fish steaks:
Before dropped into very hot oil,
the fish is first dipped into beer,
then sprinkled with salt, and
finally rolled in flour.
For fish fillets:
All of the above for steaks, plus a
final dip in whipped eggs.
Do not use the
frying oil sparingly. The fish has
to swim in it.
Poaching:
Lean fish with
tasty white meat, such as Sea Bass,
Gray Mullet or Reg Gurnard, are excellent
for poaching.
To remove the 'fishy'
smell, poach the fish in minimal
water [just enough to cover the
pieces] by adding a small onion [quartered],
a peeled carrot, and a celery stalk
to the water and poach for about 10
minutes.
Grilling:
Brush olive oil
both on the fish and the hot grill.
Grilling is recommended for fatty
fish.
