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Courtesy of H-E-B Culinary Department
Remember: Fish is cooked completely when the color turns
from translucent to opaque (white) or has reached 150 degrees F internal
temperature. Resist the temptation to over cook fish until it "flakes,"
which indicates the fish is becoming dry.
Look for delicious marinated catfish in your H-E-B Seafood
case. Each catfish filet is perfectly seasoned for your enjoyment and ready
to serve in minutes. Just cook according to these recommended methods.
Microwave
- Spray microwave-safe dish with nonstick cooking spray.
- Cut fillet in half and turn so thick center portions are to outside
of dish.
Bake
- Heat oven to 450 degrees F and bake similar size portions of fish
for even cooking.
- Bake fillets or steaks uncovered on an oiled baking dish 10 minutes
per inch of thickness.
- Measure seafood products at the thickest point.
- If fish is stuffed or rolled, measure after stuffing or rolling.
- Fish 1-inch thick may be turned halfway through cooking time, but
it is not necessary.
- Fish 1/2-inch thick or less does not need to be turned.
- Bake whole fish 6 to 10 minutes per pound in a 375 degree F oven.
- A topping or coating or basting with a sauce or oil will help retain
moisture.
Drizzle with melted butter and sprinkle with salt, pepper or your favorite
seasonings, such as rosemary, parsley, chives or dill.
Grill
- Thicker cuts of meatier or steak fish (higher in fat content) grill
more successfully than leaner fish.
- Use a clean, oiled, closely spaced grill grate or for smaller fish,
a fish grill basket will provide the best results.
- Heat gas grills 10 minutes with the lid closed and charcoal 30 minutes
before cooking.
- Grill lightly oiled fish, starting with the skin side down, 4 inches
above Medium-Hot coals or on gas heat for about 8 to 10 minutes total
per inch of thickness, turning once.
- To test the cooking temperature of your grill, use the hand-count
method.
- Baste fish while grilling to prevent drying.
- Remove fish from grill just before the center looks done. Fish will
continue to cook after removal from grill.
Grilling Shrimp
Shrimp will cook on the grill in just 4 to 6 minutes. For best results,
remove shells and skewer "horseshoe" fashion for easiest cooking. Season,
marinate or baste before cooking. Cook until just "pink" and firm. Do
not overcook.
Grilling Whole Fish
Wrap smaller whole fish in foil. Oil the skin of larger whole fish before
grilling and cook with the grill lid closed. Cook whole fish at least 5
minutes on one side before turning. Use two spatulas to turn larger whole
fish.
Grilling Oysters, Mussels & Clams
Hard-shell oysters, mussels and clams may be grilled in the shell. Scrub
shells well and place directly on grate. Close grill lid for a "roasting"
effect and cook 5 to 10 minutes. Shells will pop open when cooked.
Stir Fry
- To quickly fry, place small pieces of food in heated oil in a large
pan or wok over High heat while constantly and briskly stirring the
food.
- This technique, associated with Asian cooking and the wok, results
in food that is crisply tender.
- Seafood best suited to this technique is shrimp, bay scallops and
slipper tails.
- Firm fish, such as shark, may also be cut into strips and stir fried.
Broil
- Thicker cuts, at least 1-inch thick, are best so fish does not become
too dry during broiling.
- Baste fish before, and frequently during, cooking.
- Broil ¾ to 1-inch thick fish 4 inches from heat source on an oiled
broiler pan.
- Broil fish about 8 minutes per inch of thickness with the oven door
slightly ajar.
- Do not turn fish less than 1-inch thick. The bottom and interior will
cook as the top browns.
- Broil thicker fish 5 to 6 inches from heat source and thinner fillets
2 inches from heat source.
Deep Fry
- Heat enough oil (vegetable or canola) to 350 to 375 degrees F to allow
the fish to "float" once it is done.
- Fish 1/2-inch thick is ideal.
- Cut thicker fish into smaller chunks so fish will cook in the time
it takes to brown.
- Sprinkle fillets lightly with flour. Dip in beaten egg. Coat with
your favorite breading.
- Cook 3 to 5 minutes until lightly browned.
- Make sure pieces do not touch while frying. This could create steam,
which causes a "soggy" coating.
- Drain on paper towel before serving.
Monitor oil temperature with a candy thermometer to ensure proper cooking.
If oil is too cool during cooking, food will become
soggy and greasy.
If oil is too hot during cooking, food will become too
dark or burned on the outside before the inside reaches proper doneness.
Try this great-tasting Basic
Fried Catfish recipe today.
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H-E-B
Cooking Tips