by Harley and John's Seafood | Nov 2, 2021 | Cooking Seafood
Pan frying is one of the quickest and best ways to cook fish fillets, prawns and scallops. Use a pre-heated heavy cast-iron pan with a little hot oil, cook skin-side down first, and turn the seafood only once for a crisp, caramelised finish. This is an excellent way...
by Harley and John's Seafood | Nov 2, 2021 | Cooking Seafood
Grilling is a dry-heat method best suited to whole fish, flaky fillets and oily species like mackerel and herring. The heat comes from above, so brush the fish with oil or butter and baste regularly to keep it moist. This method is best suited to whole fish and flaky...
by Harley and John's Seafood | Nov 2, 2021 | Cooking Seafood
Deep frying gives fillets, whitebait and scampi a crisp golden finish. Coat the seafood in flour and breadcrumbs or a light batter, then fry in clean oil at 180°C until golden, taking care not to overcrowd the pan. Great for fillets, small round fish (Whitebait) and...
by Harley and John's Seafood | Nov 2, 2021 | Cooking Seafood
Barbecuing suits meaty game fish, whole snapper and sea bass, and large king prawns and lobsters. Marinate in citrus, salt, pepper and olive oil, and cook over coals that are glowing red under a layer of ash for the best result. Meaty game fish are perfect for...
by Harley and John's Seafood | Nov 2, 2021 | Cooking Seafood
Baking and roasting are gentle oven methods that suit whole fish and oily species, though fish overcooks easily so timing matters. You can wrap fish in foil, cook en papillote in paper parcels, bake in a salt crust, or wrap it en croûte in pastry. Fish is easily...
