How to Cook Winter Vegetables

Top 11 Mashed Potato Recipes

How to Cook Fish

  • How to Cook Fish

    GET THE DISH ON FISH

    Prepping fish isn't as tricky as many people think, and it's pretty darned versatile, healthy and delicious to boot. We'll help you get hooked on cooking with seafood -- from poaching and frying to handling and buying.

  • How to Cook Fish

    BUYING

    • If you're lucky enough to have a fishmonger nearby, make their acquaintance! They'll steer you to the best catch of the day, and recommend the best way to cook it for maximum flavor.
    • If you're in the market for whole fish, keep your eyes peeled for ones that look like they've been plucked right from the water -- glistening fins, un-clouded eyes and all.
    • Whether it's whole or sliced into steaks or filets, if it smells "fishy", toss it back.
    • If your catch is frozen, make sure that there's no ice crystal build-up on the inside of the plastic wrap, and that there's no discoloration on the skin.
    • Look for fridge and ice table temps of 34-36 degrees F. If it's being kept north of that, cut bait and run!

  • How to Cook Fish

    STORING

    • If you're not cooking up that whole fish the second you get home, wash it thoroughly, pat it dry, wrap it in wax paper, and store in a sealed container at 34-36 degrees F. until it's time to hit the heat.
    • Freezing your catch? For whole fish, wash it and place it on a tray in the freezer. Once that coat has solidified, dip it in ice water and return to the freezer. Repeat until a glaze has built up, and then wrap in wax paper or plastic and store in a freezer-safe bag. Smaller fish can be frozen into a block, wrapped, and bag-sealed. Separate individual fish or filets with wax paper.
    • Store at 0 degrees F. and use lean fish within 6 months, medium-fatty fish within 4 months, and fatty fish within 2 months.

  • How to Cook Fish

    HANDLING

    • Never thaw frozen fish at room temperature. Leave it in a 34-36 degrees F. fridge overnight, in cold water for 1-2 hours, or on the defrost setting of a microwave.
    • Thawing filets in milk can zap the "frozen" taste and make them seem even fresher.
    • Once frozen fish has been thawed, never re-freeze it. Use it right away or lose it.
    • If you're going to be frying, grilling, broiling or microwaving fish, thaw it thoroughly to prevent spattering and uneven cooking. Methods like steaming and poaching don't require a pre-thaw, and if the fish is to be cubed or cut into strips, a partial thaw allows for an ideal cutting consistency.

  • How to Cook Fish

    BAKING

    • Use a pre-heated oven, and make several shallow cuts into the fish's flesh to allow oil or butter to permeate and keep it moist. Herb-infused oils can add extra, luscious flavor, all the way through.
    • If the ends are substantially thinner than the thickest part of the fish, tuck them under so they don't over-crisp. Try to use similarly-sized cuts to allow for even cooking, or stagger their start times so every piece heats evenly.
    • A good rule of thumb is 10 minutes of cooking for every inch of thickness, measured at the thickest part of the fish.
    • Fish turns opaque and flakes easily with a fork when it's ready to eat. Still, always better safe than sorry -- look for a reading of 145 degrees F. at the center of the thickest part.
    • Let cooked fish stand for 3-4 minutes before serving it so heat and juices have time to redistribute.

  • How to Cook Fish

    GRILLING

    • If you find yourself fond of fish, a grilling basket is a great investment. If you don't have one, always make sure to keep the grill grate well oiled and prevent the fish from sticking.
    • Prolonged heat makes fish dry out, so if possible, stick to cuts around 1 inch thick, and keep the temperature high.
    • If you're grilling a whole fish, when it's time to flip -- don't. Instead, use two spatulas to roll it over.
    • Little bones can be tricky to avoid,so if you're cooking a while fish, place it skin side down with the bones intact. When the fish starts to cook, the flesh should curl away from the bones. Once it's off the grill and slightly cooled, slide a fork along inside to lift them out easily.

  • How to Cook Fish

    FRYING

    • Use a heavy pan for frying fish -- ideally one that's cast iron and seasoned, with high sides to minimizes spattering.
    • Fish can be brushed with oil, rather than immersed, but either way, it's best to use 1/8 inch of aflavorful fat with a high smoke point -- like butter, lard, light olive oil, or very high quality extra-virgin olive oil.
    • All sorts of coatings work well with this method -- from a quick roll in peppered flour, to combos of bread crumbs, cornflakes, crushed crackers and instant mashed potatoes. Make the heftier stuff stick with a layer of flour, then a dip in milk or beaten eggs, and a roll in your chosen ingredient.
    • Heat the oil, and then fry fish on each side until browned, making sure not to crowd the pan. Drain on crumpled brown paper bags to avoid stuck-on paper towel fluff.

  • How to Cook Fish

    BROILING

    • Broiling fish is so very simple, so long as you keep an eye on the time. Just pre-heat the broiler and place oiled fish in a single layer on a well-greased broiler pan 1-2 inches below the element for pieces under 1 inch thick, and 5-6 inches if it's thicker. Baste while cooking, and flip halfway through, unless the piece is less than 1/2 thick -- in which case no flipping is needed.
    • As with baking, 10 minutes cooking time per inch of fish thickness is a good rule of thumb, but make allowances for your particular oven and the fattiness of the fish.

  • How to Cook Fish

    POACHING

    • Bouillon, stock, wine, vinegar and herbed, buttered milk all make excellent, flavorful poaching liquids.
    • Place the fish in a pan and just barely cover with the cooking liquid. Bring the liquid to a boil and then turn down to simmer with the lid on until the fish is nearly done.
    • Remove the fish, and use the leftover liquid as the base of a quick sauce, thickened with butter and flour, and poured over the fish.
    • Enjoy the fish hot, or chill it and flakeinto salads and casseroles.

  • How to Cook Fish

    FISH STEAKS

    • Marinate fish steaks for 6-12 hours in plastic, zippable bags, and use leftover liquid as a basting liquid while cooking.
    • Wrap fish steaks, butter, marinade and vegetables in aluminum foil and place in a 450 degree over to steam until the fish easily flakes.
    • Fish steaks are cut from the tail end, and cutlets are sliced from the center.
    • Explore Marinade Recipes

Soul Food Recipes

How to Cook...

chicken

We're stirring up some kitchen fun with our collections of tried, true, and surprising cooking tips.

    Yuck-o!

    Casserole

    We've all got foods that just make us cringe. What's your ick-trigger?

      More Great Tastes

      pasta

      Pastapalooza!
      Love linguine? Crazy for cannelloni? Find new pasta favorites with our expanded recipe search, share a family classic and create an online cookbook to keep them right at your fingertips.

        Off the Menu!

        PeppermillGustavo Andrade, Getty Images

        Over-complicated specials menus and pricey extras make us lose our appetite. See what else is on the list.

          Frozen Food: Is What You See What You Get?

          frozen foods: packaging vs. realityCassandra Shie, AOL

          Which frozen dinners taste and look as good as the packaging you see? See which were great and which will make you lose your appetite.

            All Articles, Tips & Techniques

            aol food site map

            Missed our latest tips on how to cook moist chicken and grill great burgers? Want to test your candy IQ, mix a margarita or share your sweet tea secrets? It's all just a click away, so grab a second helping.