How to poach, pan-fry and more
Pan-frying: Ideal for fillets
Always cook skin-side down first, flipping over just at the end, to protect the meat and ensure a crispy skin. Dust delicate fish in flour first to hold it together, and keep your pan still.
Whole fish: Best poached, baked or barbecued
Don’t be put off by bones and skin – they add flavour. If you’re short on space, hire a fish kettle for free* from Morrisons fish counter. To serve, cut along the spine and lift away the flesh.
En papillotte: Perfect for white fish, salmon and trout
French for ‘in parchment,’ create en papillotte by wrapping your fish, with a splash of wine, stock or knob of butter to keep it moist. Prepare a day ahead if you like, and keep in the fridge until ready to cook.
Poaching: Healthy option for most fish (except oily types)
Heat the liquid gently so you don’t overcook or break it up. Poach in a soup or try smoked haddock cooked in milk.
*A £20 deposit is required for fish kettle hire, which is refunded when you return the kettle.