---

advertisement

fish fry

    Cooking and preparing fish can be a tricky business, but it doesn’t have to be difficult.

at the market

    When you’re looking to buy fish, it’s best to choose a market with a high turnover. The more fish that are sold out of your market, the more likely the fish you buy will be fresh because they must constantly re-stock. Even if the market you go to is always busy, look specifically at the seafood department.

    Your nose will tell you a great deal. If there’s any kind of unpleasant smell, you might want to try a different market. That’s not to say that there won’t be any smell at all; you should smell salt and fish, but it should in no way be rank if they’re doing things properly.

    It’s easier to tell if your fish is fresh when you buy it whole. Clear eyes are a telltale indicator that you’re buying fresh. If the eyes are cloudy or sunken, don’t buy. Also, gills should still be a nice rosy red color.

    In selecting fillets, you should look for even coloring and clarity. A heavy film indicates that the fillet might not be as fresh as you would like. Firm flesh and a moist rather than dry appearance will also tell you that the fish is indeed fresh.

storage

    If you’re buying fresh fish, not frozen, then it’s best that your fish stay refrigerated. Don’t stick them in the freezer if you want a really fresh taste. Fresh fish will keep for three days in the fridge at most; so buy it as close to the cook date as possible. Place the fish in a covered dish or store it wrapped in wax paper. Most markets package fish in wax paper. It’s safe to store them that way, as long as there’s no leakage.

cleaning your fish

    The method you or your local fishmonger will use for cleaning your fish will depend on what type of fish it is and how you’ll be preparing it. Most markets will clean your fish for you to a certain extent, upon your request. If you ask, they’ll often clean out the stomach cavity if it isn’t already.

    If you’re grilling your fish whole, you’ll still have to scale the fish and remove the gills. Leaving the head on is a matter of preference. Grouper and catfish do well in this skin-on style of cooking, but not all fish do, so ask an expert. Skin-on cooking has the advantage of keeping your fish nice and moist during the cooking process, particularly when you’re using a high heat method.

    Filleting a fish means that your aim will be to separate the meat from the bone. This takes practice. Nobody gets it right the first few times. There are two ways to filet a fish: by starting at the head or starting at the tail. A good, sharp, thin and flexible filleting knife is essential. The big game fish, with their tough hides, often need a serrated knife to break into the skin and separate the hide from the meat. Because fish vary, the best thing to do is to ask for advice. If you’re at a good market, they’ll point you in the right direction.

    For step-by-step pictorial instructions on cleaning and filleting there are various resources on the web, such as takemefishing.org/cleaningfish and capmel.com/how_to-fillet_fish.htm, which include handy illustrations.

cooking

    There are almost as many ways to cook fish as there are types of fish in the sea, but this week we’re going to concentrate on the art of the fish fry, oft used by Southern politicians to celebrate a victory or pump up their supporters.

    A roomy deep fryer is recommended, as is a well ventilated place to hold your fry. Outside is best, but a roomy hall or a kitchen with a ventilation hood will do just fine. Keep in mind that things can get messy and it’s hard to get the fish smell out of things.

    A fish fry is most often prepared with freshwater fish, but any saltwater fish with a light, white, non-steak-like texture is good for deep-frying. Grouper, catfish and perch are popular for fish frys.

    Besides fresh fish, a good batter is important to the process. A cornmeal and buttermilk batter is popular here in the South. This batter, unlike a thick beer batter, isn’t so heavy. You can add dry spices to any batter you make, but as a rule you’ll want to avoid fresh herbs for any large scale frying, because they tend to be messy, don’t always hold up to frying and they take more time to prepare. Some popular flavorings added to the batter include Cajun seasoning, Old Bay, paprika, dried Parmesan cheese and steak seasoning.

    If you’re holding a traditional fish fry, it’s often the custom to let your guests bring the sides (like slaw, beans and hushpuppies) while you take care of the fish. It’s best to make sure that guests know they’re bringing something rather than assuming that they will. Good luck at your next fry!