MIXING things up in the kitchen is a daunting task when you have you set list of failsafe meals that you’ve been making your whole life. But many of us want to get to grips with new recipes and perfect old ones – including adding some fish dishes to our menus. Fish is a lighter […]
MIXING things up in the kitchen is a daunting task when you have you set list of failsafe meals that you’ve been making your whole life.
But many of us want to get to grips with new recipes and perfect old ones – including adding some fish dishes to our menus.
Fish is a lighter option which is perfect for fresh spring and summer cooking and is good for your heart and brain development.
If you don’t cook it often it can be hard to know where to start, but don’t panic – the experts are on hand to help.
Professional chefs all shared their insider advice on cooking fish perfectly including getting the perfect crispy skin, which oil to use and how to avoid drying out the dish.
Speaking to Daily Star, Executive Chef Sameer Taneja, of Michelin-starred Benares in Mayfair said: “For me, if you cook a fish 100% you’ve already overdone it. It should be cooked through about 60-80% and then once served, it will be perfectly flaky and tender instead of dry.”
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He also advised that when frying your fish, add the spices at the end of the cooking session so that they don’t burn and make sure you score the fish skin to prevent it from losing its shape.
The star chef also said that you should use an oil with a high cooking point like avocado – but save the extra virgin olive oil for room temperature dishes.
Chef and cook book author Mitch Tonks, explained that for the perfect whole fish with crispy skin you want to tuck herbs into the belly, slash the skin and drizzle with oil before roasting in a hot oven.
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He said: “To tell when your fish is cooked a) it should be opaque in colour and not translucent b) it will flake easily with a fork (insert the fork into the fish and gently twist) c) when you gently press the fish with the back of a fork you will see a lot of moisture.
“It’s much easier to overcook than undercook fish in my opinion!”
In other cooking news, I’m a chef and you’ve been cooking your jacket potato all wrong… the right way gets crispy skin with no effort.
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