One of the most popular methods of cooking fish is to pan fry it in a shallow amount of oil. White fish should be coated before it is pan fried in order to protect the delicate flesh from the heat. A coating of seasoned white or wholemeal flour or a mixture of flour, beaten egg and fine bread crumbs is sufficient.
Here is a list of quick tips:
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
* Make sure that the butter is extra hot but not yet burning.
* If you use very fresh fish, your recipe has more chance of being a great success.
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
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