How long to cook fish

Overcooking  is the most common mistake people make when they start to cook fish. Because of the delicate composition of the fish, overcooking can ruin the texture and the flavor of the fish. The Canadian fisheries has come up with a formula for how long to cook fish. The method is an approximation but a very good one. Basically you measure the fish at the thickest part and cook it for 10 minutes for every inch of thickness. When done, the flesh will change from translucent to opaque and it will flake easily when probed with a fork.  When you cook fish a thermometer is the best way to tell if it’s done. Here is a thermometer that I have had good luck with.
Taylor Instant Read Digital Thermometer
 How long to cook fish Fish is done at 145 degrees.

HOW LONG TO COOK FISH WITH DRY HEAT

Baking         Bake fish in a preheated 450 degree oven for 10 minutes for every
…………………….inch of thickness. Turn the fish over half way through. If your fish is less
…………………….than 1 /2 inch thick, you don’t have to flip it.
Broiling          When broiling you start the process by adjusting the rack in the oven. You
…………………….want the rack about 2 inches away from the heat for every ½ inch of fish
…………………….thickness. If the fish is 1 inch  thick place the rack 4 inches from the heat.
…………………….Cook fish on high for 10 minutes for every inch of thickness. If it is ½
…………………….inch thick cook for 5 minutes.
Grilling      When grilling, do the hand test. Place your hand over the heat where the
…………………….fish will be placed. If you can hold it there for 2 seconds before its
…………………….uncomfortable  the fire is hot, 3 seconds it is moderate hot, 4 seconds it is
…………………….moderate and 5 seconds it is low. Cook the fish over moderate high heat for
……………………10  minutes for every inch of thickness. Outside weather can be a factor so
……………………that has to be taken into account when timing.

HOW LONG TO COOK FISH WITH OIL

Deep Frying     If you are deep frying, have the oil at 360 degrees. If the fish is 1/4
…………………….inch thick deep fry for 3 minutes or until the breading browns. ½ inch = 5
…………………….minutes. Don’t use fish over 1 inch thick, the coating will burn before the
……………………. fish gets done.
Oven Frying        The oven should be preheated to 500 degrees and the fish cooked for 10
……………………..minutes for every inch of thickness. Turn over when ½ way done.            Pan Frying       Pan frying needs oil hot enough to make a sprinkle of water sizzle but not
……………………..hot enough to make the oil smoke. Fish ¼ inch thick = 2 minutes on each
……………………..side, ½ inch=3 minutes per side, ¾ inch = 4 minutes on each side.
……………………..Anything ¾ inch or more will probably burn on the outside before the fish
……………………..is done.
Saute              In a moderately hot pan cook the fish for 2 minutes each side for ¼
……………………..inch thick, 3 minutes each side for ½ inch thick. Thicker fish don’t work
……………………..well for sauteing.

HOW LONG TO COOK FISH WITH WATER

Poach           Place the fish in simmering, not boiling water. Cook for 10 minutes
……………………..for every inch of thickness. ½ inch = 5 minutes, 1 inch = 10 minutes, 1 ½
……………………..inch = 15 minutes
Steam              In a pan set up for steaming, cook fish for 10 minutes for every inch of
……………………..thickness. ½ inch = 5 minutes, 1 inch = 10 minutes, 1 ½ inches 15
……………………..minutes.                                                                                                                     Times are only approximate, a thermometer always works best.

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