When cooking fish, it's easy to see the degree of doneness. The meat turns white and loses transparency. Just as with a steak, when the fish appears done on one side, you just flip it over until the fish is done, right through to the center. Test with a fork. If you can cut the fish easily with the fork and there are no transparent or fork-heavy sections, the fish is done.
Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.
* Increase cooking time when cooking fish that is frozen.
* It is better to undercook the fish a bit than overcooking it.
* Make sure that the butter is extra hot but not yet burning.
* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.
* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.
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