The 10-minute rule: we cook fish right

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

It would seem that it is difficult to spoil just fried fish. But the most common mistake is that we usually cook it too long and end up with dry fish that has lost its delicacy. In fact, the fish is already ready at the moment when it ceases to be transparent. If this fish is touched with a fork, it flakes easily and is still very juicy.

There is a 10-minute rule for cooking fish, which is applicable for any cooking option, be it just frying in a pan, grilling, double boiler, baking in foil, etc.

To get perfectly cooked fish, measure the thickness of the fish before placing it on the stove.

1. If you're cooking stuffed fish or fish rolls, measure it when it's completely ready to go to the oven. The easiest way is with steaks, since they are the same thickness everywhere.

2. If the fish is about 2.5 cm (1 inch) thick, then the total cooking time should be 10 minutes - 5 minutes on one side and 5 minutes on the other. If the pieces of fish are thinner, for example, 1, 5 - 1, 8 cm, then it needs to be cooked only on one side for 5 minutes.

3. To cook fish in foil, add another 5 minutes to the cooking time. The same goes for fish cooked in sauces.

4. For frozen fish that have not been defrosted, the cooking time should be doubled. And this rule also applies to fish fillets, since it is very often not uniform in thickness.

When measuring the thickness of the fish, you should remember that 2.5 cm is cooked for 10 minutes on both sides, if the fish is thinner, then it does not need to be turned over, if it is thicker, then you calculate the time based on the initial ratio of 2.5 cm = 10 minutes.