Fish Taco Recipe Basics

As fish has such a small amount of connective tissue, it requires very little cooking. If it is overcooked, the flakes fall apart and the fibers become tough, dry and tasteless. There are several ways of cooking fish, but the cooking process should, in general, be short and painless. Although fillets are more popular, most cooks agree that fish on the bone as with meat has more flavor.

You do have to clean your fish thoroughly, inside and out, before deboning it. After it has been gutted and rinsed thoroughly, lay the fish on its side and cut straight down, just behind the gills, until the knife reaches the backbone. Make sure that the knife is positioned flat against the backbone, parallel to the surface, with the sharp edge facing the tail. Then cut along the fish, following the backbone all the way down to the tail. Turn the fish over and repeat on the other side.




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Fish Fillets
Mayonnaise
Clove of garlic
Grated parmesan cheese
Chopped green onions

Preheat the oven to 350 F. In a bowl, ingredients. Pour the ingredients over the fish fillets and bake for 15 minutes.

A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.

* A temperature between 350°F and 375°F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.
* Make sure that the butter is extra hot but not yet burning.
* If you use very fresh fish, your recipe has more chance of being a great success.





* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.