Fish is a delicate and refined dish; therefore fish cooking requires special attention.
Discover Goody’s recipe ideas and tips for cooking fish using the perfect cooking method.
To cook each fish type with perfect results, keep in mind that everything is about the cooking method and freshness, unless of course you prefer raw fish dishes (sushi, salmon tartare, carpaccio or marinated salmon, the choice is vast!).
On Goody, you will find all the different cooking methods, techniques and cooking time for successful fish recipes.
✪ Oven-baking:
- Two main methods:
Uncovered
When cooked uncovered and baked in an open-dish, always pour some liquid (water, white wine, cooking juices, fumet) to prevent the fish from drying. You can also add some aromatic herbs to the liquid. Incising the skin beforehand will prevent it from bursting in the heat. Uncovered-Baking method is perfect for large fishes.
Foil-baking (en papilotte):
On the other hand, foil-baking also referred to as (en papilotte) better suits small fish, fillets (foil-baked cod for example), cutlets or smaller pieces. Wrapped in its aluminum foil or silicone foil, the foil-baked fish gently simmers in its own juice. This leaves the fish texture utterly tender and soft.
✪ On a barbecue:
Preferably choose fish with a firm robust flesh such as tuna, sea bream or sardines. This cooking method does not require scaling the fish, just brush with oil and season with herbs or spices. Some prefer to marinate the fish beforehand for clean bold flavors. Cooking fish on a barbecue requires some supervision as you have to adjust the distance between coals and fish so that the fish has enough time to cook inside and outside! This cooking method is widely appreciated and very convivial since you can serve the whole fish.
✪ Stewing:
Ideal for white fish (conger, hake) and/or with a firm robust flesh (hake, sole, turbot), this cooking method allows to concentrate the flavors. It is made in water often with white wine, white wine vinegar or an aromatic garnish (carrot, onion, aromatic herbs, celery branch). Fish in a stew can be served cold or hot.
✪ Steaming:
The most dietetic cooking method. Cook your cutlets or fillets using a stew, a fish stock, or simply water without any fat addition for an homogenous cooking and a concentration of clean flavors. It is better to brush your fish with some oil to preserve the aromas.
✪ Deep frying:
When it comes to deep-frying fish, you better choose smaller fish (or medium-sized) with thinly sliced filets (sardines, mackerel, roach, red mullet, fry, trout, smelt).
First dredged in flour and bread crumbs or in a batter, the fish is then immersed in very hot oil (once or twice) till it becomes brown and crispy on the outside.
✪ Pan-frying:
The ideal method for flatfish (sole, dab, turbot), fish fillets (whiting, sea bass, red mullet) in steaks or cutlets (tuna, hake, place). Once you have washed, scaled and emptied your fish, emptied, scaled your fished and dredged it in flour, you will need a little salt and a little fat (some butter or a drizzle of oil) for cooking. This method is widely appreciated for its delicious flavor addition, its speed and its finesse. You can also pan-fry breaded or battered fish.
✪ Other cooking methods:
There are also other alternative methods such as cooking ‘a la plancha’ (on a metal plate), cooking under a salamander grill or wood-fire cooking. We also have traditional ‘bouillabaisse’ recipes cooked in large stockpots. New trends also include sous-vide (vacuum) cooking or the one-sided crispy salmon (also called A l’unilateral Salmon). Have a nice time with Goody!
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