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The 10-Minute Rule for Perfect Fish Cooking


If you normally avoid cooking fish, you're not alone! That is how the majority of people are. Most individuals avoid fish markets because they are unsure of how to prepare them. Many home chefs overcook fish because it cooks faster than other popular meats like chicken. Following the 10-Minute Rule is an easy method to develop your fish-cooking skills.


The rule is simple: for every inch of thickness of fish, cook it for 10 minutes. Then, halfway through the cooking period, turn the fish only once. Start by measuring the thickest section of the fish using a clean ruler, whether you're following a recipe or not. Wait to measure the fish until after you've done preparing it if you're creating stuffed or rolled fish.

Once you've determined the thickness of the fish, utilise that information to determine how long it should be cooked.


Cook a fish fillet that is 12 inches thick for 5 minutes, flipping it after 2 1/2 minutes and cook for another 2 1/2 minutes. Cook a fish steak for 15 minutes, flipping it over after 7 1/2 minutes and cooking it for another 7 1/2 minutes if the thickest section is 1 1/2 inch thick.

Despite what the recipe says, base your cooking time on the thickness of the fish you're preparing! Otherwise, because fish thickness varies greatly from fish to fish, your fish may come out undercooked or overdone.


The second component of the Rule is just as important as the cooking time: only turning the fish once. Because fish is more fragile than other meats, turning it often might cause it to break apart. Another advantage of simply flipping it once is that you will get a good sear, which will result in wonderful fish!





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