Grilling seals in the moisture, nutrients, and flavour of the fish – so it’s no surprise that it’s one of the most popular methods of cooking fish. Our top tips for grilling:
Grilling is fantastic with steaks and fillets of fish with the skin still on. Small whole fish such as small mackerel and sardines are also great for grilling.
Baking fish is perfect if you’re looking for a way to cook your seafood along with other vegetables, herbs or spices. Our top tips for baking:
Baking is great with all kinds of fish, except shellfish. If you’d like to bake shellfish, it must be wrapped in kitchen foil first.
Poaching is fantastic if you’re looking for a way to cook your fish while keeping it moist and tender. Our top tips for poaching:
If you don’t want to deep fry, shallow frying is probably the closest you’ll get to chip shop fish ‘n’ chips – it’s also a bit healthier. Our top tips for shallow frying:
Shallow frying works well with all white fish.
Moisture is sealed in and vitamins are not lost through the water. This involves cooking the seafood by the heat of the steam between two plates over a large pan of boiling water or in a steamer. Because no liquid is required the seafood retains much of its original flavour and tenderness. Just add seasoning and a little lemon juice and steam for 5-10 minutes for thin fish fillets or 15-20 minutes for thicker pieces of fish or whole fish.
Remember to coat the fish thoroughly in batter or breadcrumbs to protect the flesh and stop the fish from absorbing too much fat. Batter protects the fish and locks in the flavour and moisture, breadcrumbs provide a crunchy texture but aren’t as protective of the flesh. Don’t deep fry oily fish as it won’t have the same effect. Dust the fish with seasoned flour or with flour, egg, breadcrumbs, oatmeal or batter. Heat the oil to 180ºC/350ºF. Cook for approximately 4-6 minutes until it is golden brown and then drain on absorbent kitchen paper before serving.
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