Top Tips from Dave Kerley

Posted in Recipes, News, Food & Drink, The Fish Shed on 07 Jan 2020

When grilling fillets, oil your fish first then cook skin side down to let the flesh cook first
When pan frying, make sure you cook skin side up. The skin acts as a protective layer to lock in flavour so you want to cook the flesh side first to seal the fish
Always cook your fish with oil first and then finish it off with butter. Butter burns quicker than oil so you don't want it to ruin the flavour of your fish
If you are cooking whole flat fish, such as lemon sole, plaice, brill and turbot, make sure you cook the darker camouflaged side first as the skeleton sits underneath on the lighter side
I'm quite a purest when it comes to adding flavour to fish and I love to taste the flavour of the fish itself. A bit of salt, pepper and butter is all you need.

I find a lot of people are concerned with bones in fish, but you needn't be! Here at the Fish Shed we de-bone all our fillets so that you don't have to.

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