Cat Fish Recipes - These Are The Fundamentals You Should Know

Marinades are a good way to add flavor and moisture to the fish before cooking. You only need to marinate fish for 30-60 minutes. If you marinate the fish for too long, the acids in the marinade will start to cook and break down the flesh. Lean fish should also be basted during cooking to keep the fish from drying out. Fattier fish, like tuna and salmon don't need basting, but you can baste them to add more flavor.


In order to get the best results from your baked fish recipes, you need to make sure the fish is defrosted properly. Frozen fish is just as nutritious as fresh fish and keeps in the freezer for weeks or even months, depending on the fish. You should defrost the fish on the lower shelves of the refrigerator for 8 to 12 hours.


I have been cooking fish since I was a child with my Grandfather. I remember going out early in the morning to catch some salmon for the evening dinner. I found a great recipe book that has a lot of the same recipes that he used to use.

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Pan Fried Trout

1/4 cup flour
1/4 cup finely ground almonds
1/2 teaspoon paprika
2 whole trout, gutted and scaled
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1 teaspoon lemon juice
1 lemon, cut into wedges

Mix together flour, almonds and paprika. Season fish with salt and pepper. Dip fish in flour.

Melt butter in skillet and brown fish 1 to 2 minutes to sear both sides.

Reduce heat to medium-low and continue cooking, turning frequently, until cooked through.

Serve with Lemon Ledges.

Here is a list of quick tips:

* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.

* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.
* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.





* When baking fish, prepare the marinade, preheat the oven, and put the fish in for the prescribed amount of time. Be sure to check the fish often to ensure that it doesn't overcook.

* The fish is done cooking when it is opaque, and begins to flake.