Five Common Mistakes to Avoid When Cooking Fish
You can prepare seafood and fish dishes just as good, if not better, as the fish dishes served in restaurants. How? Whether you are a gourmet cook or an amateur with little kitchen experience, you should try our fish recipes. You will find fish recipes for family dinners, quick snacks, light afternoon lunches, and gourmet dinners on our recipe page.
Indeed, once you have discovered our fish recipes, you will most probably never want to prepare fish again without following our instructions for mouth-watering masterpieces. But, besides using our guidance for preparation of seafood and fish dishes, you want to avoid these five common mistakes in preparing fish dishes:
- Cooking fish without patting it dry
Don’t for one moment think that the fish will lose its moisture if you pat it dry. To achieve the best end results, you should always pat the fish dry before putting it in the pan. This way, you will get a juicy, yet firm and flavourful piece of fish.
- Not cleaning the grill
If you plan on putting the Cape hake on the oven rack, make sure that the rack is well cleaned. If not, the fish will stick to the rack. Properly spray the rack with non-stick cooking spray to ensure that your masterpieces can be removed from the oven without a mess.
- Using tongs instead of a spatula
If you use tongs for turning the Cape hake, the fish will break apart. Always use a spatula to turn fish over, whether in the oven or in a pan.
Of course, you don’t want to undercook the fish, but overcooking it causes the protein to lose its nutritional value and flavour. Remove the fish from the heat when it is no longer translucent in colour. It will be solid when cooked through. If you work according to one of the fish recipes, remove the fish from the heat a minute or two before, as it will continue to cook.
- Not using the right cooking method
If you don’t add a bit of oil in the frying pan when preparing Cape hake, you will find that the fish sticks to the bottom of the pan. As a rule of thumb, you should add a bit of oil to the pan when preparing fish that is less fatty. If the fish has skin, then you need to fry the skin side first. Keep in mind that fish doesn’t require as much heat as meat-based proteins, so you should avoid high temperatures. Always work with medium temperature and lower it as instructed by the particular fish recipe. Make sure that the oil has been heated before adding the fish.
Now that you know which mistakes to avoid, head over to our section containing fish recipes for culinary inspiration and guidance in preparing fish meals like a master.