#fish-selection

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#cooking-technique #salt #fried-fish #batter-and-breading #stir-fry #seafood #al-cartoccio-en-papillote
Cooking
fromTasting Table
3 days ago

For The Absolute Best Fried Fish, Reddit Suggests Going Heavy On This Ingredient - Tasting Table

Salt fish at every stage—raw, in batter/breading, and immediately after frying—to enhance flavor and improve texture and crispness.
Cooking
fromTasting Table
2 weeks ago

What To Keep In Mind When Choosing Fish For Your Stir-Fry - Tasting Table

Use firm, meaty, moderately fatty fish like swordfish, halibut, monkfish, or center-cut salmon; avoid delicate flaky species for stir-frying.
fromwww.theguardian.com
1 month ago

Rachel Roddy's recipe for fish baked with tomatoes, olives and capers | A kitchen in Rome

Al cartoccio is the Italian form of en papillote, meaning contained or in paper, which is an effective cooking method that traps the moisture (and flavour) released from the ingredients and creates a steamy poaching chamber it's a bit like a Turkish bath for food! Once out of the oven, but still sealed, the scented steam trapped in the paper returns to liquid and creates a brothy sauce.
Food & drink
Cooking
fromTasting Table
2 months ago

The Absolute Best Fish To Use For Salt Baking - Tasting Table

Choose a 1–3 pound whole round fish that fits a sheet pan to allow a sealed moistened salt crust for tender, moist, steam-cooked flesh.
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