By Bait N Wait
The ten minute rule–measure fish at its thickest point. allow 10 min cooking time per inch of thickness. for fish measuring less than one inch, cook till flesh flakes easily with fork.
three ways to cook fish .
BAKING–PLACE CLEANED, DRESSED FISH,FILLETS, OR STEAKS IN A GREASED BAKING DISH.BRUSH WITH OIL OR MARGARINE TO KEEP MOIST. BAKE AT MODERATE TEMPERATURE [350 DEG ] UNTILL FISH FLAKES EASILY WITH FORK.
broiling–arrange fillets, steaks or small dressed fish n single layer on a greased broiler rack. baste fish with margarine or cover with mayonnaise and cracker crumbs. do not turn unless fish is very thick. follow the 10 min rule.
FRYING– TO BATTER FRY PAT DRY FILLETS AND DIP IN BATTER MIX. FRY TURNING ONCE,UNTILL GOLDEN ON BOTH SIDES. KEEP WARM OR SERVE IMMEDIATELY. FOR A BREAD CRUMB COATING, PAT DRY AND DIP IN EGG MIXTURE [BEATEN EGG WITH A BIT OF WARER OR MILK ] COVER WITH BREAD CRUMBS AND FRY ON BOTH SIDES UNTIL GOLDEN. SERVE IMMEDIATELY.