Sagot :
Answer:
Baking in Foil
Baking in foil is an excellent way to retain flavour and moisture particularly of larger steaks, cutlets or whole fish. Use a liquid such as fish stock, white wine or lemon juice with a little butter, salt, pepper and seasonings of your choice before sealing the fish in foil. Bake in a moderate oven 180-200C (350-400F) for a mouth-watering result.
Deep Frying
Deep frying is immersing the fillet or whole fish in deep oil in a deep pan after protecting it first with a coating such as egg and breadcrumbs or batter. The oil must be at the correct temperature (175-195C) before placing the fish into it. If the oil isn't hot enough the coating will soak up the oil and become greasy and if it is too hot the coating will burn before the fish is cooked. To test the temperature without a thermometer the oil should be heated until a faint haze rises from it before dropping a small cube of bread into it. If it rises, bubbling to the surface and becomes golden brown it is ready. If it turns dark brown rapidly the heat must be reduced and if it sinks and stays low in the oil it is not hot enough yet.
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