Recipes Fish Batter The Nuts And Bolts

For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter. Then season the batter for extra flavor.



Cooking fish in parchment paper or foil is a wonderful way to get great results. The paper or foil holds in the moisture, concentrates the flavor, and protects the delicate flesh. Follow the folding and cooking instructions carefully. The packets can be cooked in the oven or on the grill.

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There are so many benefits to eating fish on a weekly basis. Have a look a the link below to see some of my favorite recipes and how to prepare healthy meals for your family.

Here is a Trout Recipe that I enjoy all the time. Give it a try...

4 teaspoons olive oil
8 rosemary sprigs
4 trout
1/2 teaspoon salt
1/4 teaspoon ground black pepper
A few lemons

Preheat oven to 425°F.

Cut 4 sheets of heavy-duty foil about 12-inches square. Spoon olive oil onto the dull side of foil and brush it. Put a sprig of rosemary in the cavity of each fish and salt and pepper generously.

Put each trout on a piece of foil and top with a 1/2 of the round slices of lemon and another sprig of rosemary. Fold the foil loosely over the fish and crimp the edges together tightly. Place the packets on a baking sheet or in a baking dish and bake for 20 minutes.

Have lemon for sprinkling on the fish.


Whether you fancy testing some tilapia fish recipes or perhaps a delicious baked catfish recipe, you might think that baking fish is easy. It is indeed an uncomplicated way of cooking fish but there are a few tips and tricks you should know, to guarantee your fish recipes turn out great.





* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.