Frying is an excellent way to cook small fish fillets, a method which I often prefer as it ensures the fish remains moist. Whilst a splash of water may be absorbed during the frying process, the moisture is retained due to the low-temperature treatment. This results in more flavour being imparted to the dish. In this article, I will discuss the key considerations when it comes to frying small fish – including how to prepare the fillets in advance so they are easy to cook when needed, as well as a few useful tips on how to do it better.
Table of Contents
The Key Considerations
When frying fish, the first thing you need to do is ensure that the water contained within the body is removed prior to cooking. There are various methods for doing this, such as perking, simmering or poaching, each of which has a number of advantages. Your choice in this instance will depend on what type of fish you are cooking and what size you choose. Thicker fillets will take longer to cook, so you will want to use a thicker cut of knife to slice them in half before frying, as opposed to a thinner one to cut them into smaller pieces first.
As with most types of cooking, there are certain guidelines you need to follow to ensure the finished product tastes as good as possible. First, make sure you use high-quality oil or butter. Second, be sure to adjust your heat so the fish is neither undercooked nor overcooked. Third, drain the fish pieces well before serving so any remaining moisture has time to cook off.
The Right Cut
Whilst most fish fillets can be cut into pieces easily prior to cooking, especially large fish, it is sometimes preferable to cut across the grain to obtain a more rustic presentation. This will make the fish appear larger, as the individual muscle fibres run perpendicular to the surface. A thick cut will also ensure the fish remains juicy once cooked.
Thicker cuts of fish should be cooked for longer to ensure they are thoroughly cooked. Smaller cuts are usually better for fast food restaurants or households where portions are large, as they take less time to cook. Bigger fish should be cooked for a longer time as well, as there is more surface area for the heat to reach. Thicker cuts will ensure the fish doesn’t dry out during the frying process.
Temperature
This refers to the heat you apply to the food, either directly or indirectly, via a stove or grill. When applying heat to food, the rule of thumb is: the colder the food is when you start, the less time it will take to cook. Simply put, the higher the temperature, the faster the food will cook. This is great if you are pan frying or grilling, but when using a stove as a heat source, you should always keep your heat on the lower setting to retain the moisture in your food.
The reason behind keeping your heat on a lower setting is two-fold. First, applying heat to your food too quickly can cause the food to steam rather than cook. Second, if you crank up the heat too high, your food will become greasy rather than smooth and moist.
Fat
Fish is usually cooked in oil or butter rather than water. Some people argue that using oil or butter rather than water for frying fish is overcooking the food, but I tend to disagree. The reason behind this is that there is no need to boil the oil or butter to get rid of the moisture when frying. As a result, the food retains more of its original texture.
The type of oil or butter you use will depend on the type of fish and the size. Thicker fish should be fried in a relatively thin layer of oil to ensure the underneath parts remain moist. Using a thick cut will also make the fish easier to cook. Smaller cuts should be fried in a bit thicker oil or butter, as a thinner layer will make the food dry out before the centre is cooked. You should also make sure your fish is completely cold before frying, as this will make it easier to slice and ensure the slices are of even thickness. The type of oil or butter you use will influence the final flavour of your dish. For instance, using olive oil for frying will result in a completely different end product to using vegetable oil. You should also take this into consideration when making your decision regarding the thickness of the fish pieces. For example, hake should be sliced considerably thicker than cod, as the former is a fairly sturdy fish while the latter is a delicate one.
Shape
Fish should generally be cut into pieces before frying, as this makes it easier to separate and remove any bones. This is particularly important for thicker cuts of fish, as you do not want to end up with any remaining bones in your food. However, you should cut across the grain rather than lengthwise when cutting fish to give it a rustic appearance. Some people argue that frying in this manner results in a dry and unappetising end product, but I disagree.
Instead, I think it’s important to remember that the fish is still moist once cooked due to the low temperature treatment. The original texture and form of the fish will become more apparent once you serve it. For this reason, I personally prefer to bake rather than fry most fish products, as the former results in more moisture being retained.
Seasoning
Seasoning is very important when it comes to fish. Just as with other types of meat and poultry, you should always use salt and pepper to flavour your fish. However, the ratio of these two ingredients is more important with regards to cooking fish. If you are using very little salt, your fish will taste dull and one-dimensional. Too much salt, on the other hand, will make the fish taste greasy rather than fresh.
On the other end of the spectrum, you have pepper. Too much of this ingredient will also make your fish taste greasy rather than savoury. To retain the original texture and taste of your fish, use the correct amount of both these ingredients. You should also try different types of pepper, as this will greatly enhance the flavour of your food. Make sure you use fresh pepper rather than dry powder, as the juice will enhance the flavour of your product.
Proper Storing
Fish should always be stored in the refrigerator. The cold temperatures will ensure the fish is kept fresh during this time. When defrosting, fish should be placed on a flat surface and allowed to warm up for a few minutes before cooking. This ensures the meat remains frozen, rather than cooking into a solid mass.
There are various instances where you may want to skip the step of defrosting your fish. For example, if you are making a large quantity of food, it may be easier to just cook the whole lot straight away. In other instances, you may want to prepare some of the components of your dinner (such as pre-cut vegetables) and have the fish ready to go when they are ready. This will make the whole process much easier and save you the time needed to defrost and prepare the fish individually.
How To Prepare Fish In Advance
As a general rule, fish should be cooked immediately after buying or catching it. This ensures the flesh is kept cold and in good condition. It is also vital that the fish is properly cleaned before cooking, as any dirt or residue at the bottom of the fish tank will cause your food to become contaminated. For this reason, always ensure any tank water is removed before starting any type of cooking process.
To prepare fish in advance, you should first make sure all of the pieces are of even thickness. This can be easily achieved by either cutting across or along the meaty portions of the fish. In the former case, simply cut the fish in half or thirds, depending on the size, then cut each half or third lengthwise into two or three pieces of even thickness. In the latter case, simply cut the fish into even chunks, then cut these into smaller pieces if needed. Next, you should cover the pieces in ice-cold water and put them in the fridge to allow the water to be absorbed by the fish, thus taking some of the weight off before starting the cooking process.
After this, you should remove the fish from the cold water and let it come to room temperature before starting the cooking process. This will ensure the meat remains fresh and juicy during the entire cooking process. At this point, you can either prepare the fish by frying or baking it, as either process will result in the meat tasting delicious.