There is nothing more scrumptious that the aroma and flavor of a newly caught fish, whether sautéing in a pan with butter and wine or grilling fish steaks on the coals. Regrettably, some people are better at fishing than cooking fresh fish. Let this cooking fish guide help you to create you own recipe and pinpoint cooking tips and ingredients that will bring out the best in your fish.

When it comes to cooking fresh fish, breading and frying is as good as it gets. The scent of butter melting in the frying pan and the flair an angler uses flipping his catch is great entertainment. For the novice fisherman reading this cooking fish guide, check that the butter is very hot but not burning. In Addition, make sure that the fish is thoroughly coated in batter. Season your batter to your heart’s content. Salt and pepper never goes wrong. You can try other herbs and spices in the batter for a more delicious fish.

On the face of it, grilling would seem to be the easiest technique for handling your fish. A novice might surmise that grilling fish is the same as grilling steaks or burgers. Unlike poultry or beef, fish tends to secrete most of its own juices when cooked. On a grill the delicious juice drops into the coals.

To stop losing moisture, first cover the fish with oil. The oil will seal some of the moisture inside. Second, keep an eye on the fillets and turn them as soon as a cut reveals that the fish is cooked halfway through. After being flipped, watch the fish vigilantly. Remove the fish as soon as it is cooked through.

Another option to basting the fish with oil is to wrap it in aluminum foil. The aluminum foil will keep in the moisture and marinate the fish in its own juices. Adding herbs and spices inside the foil along with the fish enhances the cooking process and the flavor of the fish.

Baking is the simplest option for the fisherman who does not care to observe the fish during cooking. You can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined measure of time. You may wish to check on the fish pieces from the time to time, guaranteeing that you don’t overcook the fish.

Any fish you catch, a traditional recipe and proper cooking will enhance the catch. Take time to set up for cooking; a poorly cooked fish will be sure to spoil your day. A cooking fish guide would not be finished without this very crucial rule: don’t overcook your fish. Whether baking in the oven, frying or broiling, remember to check for doneness frequently, because almost all fish, particularly fillets, are cooked in a very short time. Fresh fish is a food you can feel good about serving to your family. Cooking fresh fish requires a light touch, and with the right application of oil, spices and perhaps a little sauce, your catch of the day will become the high spot of your evening!




By: Ron King

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In today’s society, fried foods are supposed to be a no-no.  But who can resist some good fried vegetables from time to time?  Use a good oil, don’t fry too often, fry vegetables or fish and enjoy it once in awhile.  Try this batter for onion rings, zucchini, mushrooms, corn nuggets, fish, chicken, or your other favorites.  Many of todays menus even feature fried pickles, so just use your imagination.  I found this recipe years ago in a newspaper advertisement for ARGO cornstarch which explains the next paragraph.

This old newspaper advertisement says to “Let the natural flavor of your fried vegetables come through with the light touch of Argo and Kingsford’s. And try these easy and delicious recipes. You’ll agree that for light and crispy fried vegetables or chicken, it really is the batter that matters.”

LIGHT BATTER

3/4 cup Argo or Kingford’s Corn Starch

1/4 cup flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp pepper

1/2 cup water

1 egg, slightly beaten

In bowl, stir together first 5 ingredients. Add water and egg; stir until smooth. Pour 1 qt (about) corn oil into large skillet to depth of 1/2″, filling no more than 1/3 full. Heat over medium heat to 375 degrees. Dip 4 cups cutup vegetables, such as zucchini, carrots, onion, and mushrooms, or 1 lb boneless, skinless chicken breasts, cut into 1″ cubes, a few at a time, into batter. (Stir batter occasionally.) Carefully add vegetables or chicken to hot oil, a few pieces at a time. Fry 2 to 3 minutes, turning once, until golden brown and crisp. Drain on paper towels. Serves 4 to 6.

HERB BATTER: Follow basic recipe. Add 1 tsp dried basil leaves and 1 clove garlic, minced.

SPICY BATTER: Follow basic recipe.  Add 1 tsp chili powder and 1/2 tsp garlic powder.

BEER BATTER: Follow basic recipe. Omit water. Add 1/3 cup cold beer.

Enjoy!




By: Linda Wilson

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