7 fish preparation methods that always work
From deep-fried sardines with drinks to an olive oil-poached cod fillet at a chic dinner. Just as there’s a time and place for every fish, there are also different suitable preparation methods for every fish. With these seven techniques, you’ll always prepare perfect fish in no time.
Fish preparation 1: frying
For extra crispiness, buy fish fillets with the skin on. The most important thing when frying fish is that the pan is smokin’ hot. Because of the high smoke point, it’s best to use peanut oil. Add a knob of butter for flavor, if desired. Fry the fish fillets skin-side down for a few minutes (depending on their thickness) until crisp and cooked through. Gently shake the pan back and forth to prevent the fish from sticking or burning. When they’re almost cooked, turn the fillets over, lower the heat and fry for about 1 more minute on the other side.
Suitable for: fish fillets such as salmon, sole, cod, sea bass and trout
Fish preparation 2: grilling
Our favorite preparation method because of the subtle smoky flavor and crispy exterior. Brush the fish (fillets) with some lemon juice and peanut oil and let it infuse for about 5 minutes. Lightly brush the ridges of a grill pan with peanut oil – make sure no layer of oil gets between the ridges in the pan – and grill the fish (fillets) for 3–4 minutes. Check whether the fish releases from the pan by itself, then turn it over with a spatula. Grill for another 3–4 minutes on the other side and serve.
Suitable for: firm fish such as salmon, tuna and sardines
Fish preparation 3: in the oven
The easiest way to prepare thick, firm fish fillets and whole fish. The temperature is easy to control, and the consistent heat ensures even cooking. Do make a few cuts in whole fish. For the best result, go for the best of both worlds: sear the fish over high heat in an ovenproof pan with a thick base, then finish cooking it in the oven.
Suitable for: firm fish fillets such as salmon, monkfish and whole fish
Fish preparation 4: en papillote
With this technique, you wrap a fish fillet or whole fish in parchment paper and cook it in the oven. This preserves the flavor of the fish, and you don’t need any extra oil to cook it. Unlike the other techniques, here it’s easiest to simply watch the following video. Bart van Olphen knows better than anyone how to cook fish en papillote:
Suitable for: sea bass, cod, red gurnard and trout
Fish preparation 5: steaming
Steaming fish preserves its pure flavor and texture. This technique produces a tender and juicy result. You also don’t add any extra fat—ideal for the fit girls and guys among us. If you want to take your steaming to the next level, flavor the water with ingredients such as wine, lemongrass, soy, citrus fruits, and place the fish in the steamer basket on a bed of fresh herbs for extra flavor. Your fish will generally be cooked in about 10 minutes. Keep a close eye on it, because over-steamed fish is your toughest nightmare.
Suitable for: turbot, hake, brill, sea bass, salmon and cod
Fish preparation 6: poaching
Poached fish is silky soft and tender. One advantage of this technique is that you can use the poaching liquid as a broth to serve the fish in. From a classic vegetable or fish broth to white tea or simple flavorings such as ginger, cilantro or a bouquet garni: anything can go into the poaching liquid. It’s also delicious to poach the fish in olive oil alone. In any case, make sure the poaching liquid is just barely simmering. Also score the skin side of the fish fillets about every 1 cm—this prevents them from curling up during poaching.
Suitable for: delicate fish such as halibut, cod and sea bass
Fish preparation 7: deep-frying
There’s little better than a generous portion of deep-fried fish, preferably with drinks. Fish is best deep-fried in batter or breaded. A simple rule of thumb: the hotter the oil, the faster the fish becomes crisp. Heat the deep fryer or oil in a pan to about 170ºC. Carefully lower the fish into the fat, using a slotted spoon if desired, and deep-fry the fish: 4–8 minutes for fillets and 2–3 minutes for small fish. Place the deep-fried fish on paper towels and let it drain.
Suitable for: sardines, anchovies and cod
