Fish dishes 🍲 how to cook fish, quick and easy step by step recipes with photos

See and choose fish recipes for every taste and color. This section presents the most delicious, simple and quick fish recipes with photos for cooking at home. Learn more about fish.

More about fish

Almost every article promises to tell us about how to cook simple and tasty fish dishes according to a recipe with a photo, but not every one has highlighted the details of the process. No matter how good the recipe, there are basic principles for processing fish that apply to any dish and without them, a good result will be, rather, an exception.

Often used frozen fish, which you can start cooking only after it has thawed. Therefore, proper defrosting is the first step in many cases. The best option is a slow defrost on the bottom shelf of the refrigerator. But the procedure will take about 12 hours. If the product is thawed in water, then the carcass will not only “fall apart”, but will also lose some of its taste. If there is no ice layer on the fish, then it is possible to prepare a dish from it without defrosting, but you need to take into account the additional time for thawing under the influence of temperature and add it to the one specified in the recipe. It is a very bad idea to defrost the fish in the summer at room temperature. In the carcass very quickly appear and begin to multiply pathogenic bacteria that are hazardous to health.

It is better to cut fish in an unfrozen state. Wash only with cold water, and after washing, be sure to wipe with paper towels or a towel. When gutting, the gall bladder cannot be opened, otherwise the fish will be bitter. Offal and bones can be used for cooking hot first courses such as fish soup or simple fish broth.

And the last step is cooking. If the recipe involves frying, it is better to prefer the fatty meat of flounder, halibut or fish fillet of juicy varieties, such as salmon. For first courses or boiling, varieties with dry meat, such as tuna, pike perch or horse mackerel, are excellent. For baking, hake, cod or dorado are a good choice. So that when frying the carcass does not fall apart, and its surface has a more appetizing appearance, it is worth dropping it in a small amount of flour. Putting the carcass on a well-heated skillet and fry for a short time, then it will remain juicy. To check the readiness of the fish, you need to try to separate the meat from the bone, if it easily leaves, then it’s ready. To prevent small carcasses from twisting, small incisions should be made on their surface. It is better to remove fish from the stove or remove from the oven a couple of minutes before final readiness. Under a lid or foil, it will perfectly reach and remain tender and juicy.

These main points can be applied to any dish, and our numerous recipes with photos will tell you about how and what you can cook deliciously from whole fish or its fillet.