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11.2: Dry-heat Cooking Methods

  • Page ID
    21267
    • Marshall Welsh & William R. Thibodeaux
    • Finch Henry Job Corps Center & Nicholls State University
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    Dry-heat cooking methods are those that do not require additional moisture at any time during the cooking process. The dry-heat cooking methods used with fish and shellfish are broiling and grilling, roasting (usually referred to as baking when used with fish and shellfish), sautéing, pan- frying and deep-frying.

    Broiling and Grilling

    After brushing with oil or butter, fish can be grilled directly on the grate or placed on a heated platter under the broiler. Broiled or grilled fish should have a lightly charred surface and a slightly smoky flavor as a result of the intense radiant heat of the broiler or grill. The interior should be moist and juicy. Broiled or grilled shellfish meat should be moist and tender with only slight coloration from the grill or broiler.

    Selecting Fish and Shellfish to Broil or Grill

    Nearly all types of fish and shellfish can be successfully broiled or grilled. Salmon, trout, swordfish and other oily fish are especially well suited to grilling, as are lean fish such as bass and snapper. Fillets of lean flatfish with delicate textures, such as flounder and sole, are better broiled. They should be placed on a preheated broiling (sizzler) platter before being placed under the broiler.

    Oysters and clams are often broiled on the half shell with flavored butters, bread crumbs or other garnishes and served sizzling hot. Squid can be stuffed, secured with a tooth pick and broiled or grilled. Brushed with butter, split lobsters, king crabs and snow crabs are often broiled or grilled. Whole lobsters can be split and broiled or grilled, or their tails can be removed, split and cooked separately. Large crab legs can also be split and broiled or grilled. Shrimp and scallops are often broiled in flavored butters or grilled on skewers for easy handling.

    Seasoning Fish and Shellfish to Be Broiled or Grilled

    • All fish should be brushed lightly with butter or oil before being placed on the grill or under the broiler. The butter or oil prevents sticking and helps leaner fish retain moisture.
    • For most fish, a simple seasoning of salt and pepper suffices.
    • Most fish do respond well to marinades, especially those made with white wine and lemon juice. Because most fish are delicately flavored, they should be marinated for only a brief time. (Even marinated fish should be brushed with butter or oil before cooking.) Herbs should be avoided because they will burn from the intense heat of the broiler or grill.
    • Clams, oysters and other shellfish that are stuffed or cooked with butters, vegetables, bacon or other accompaniments or garnishes gain flavor from these ingredients.
    • Be careful, however, not to overpower the delicate flavors of the shellfish by adding too many strong flavorings.

    Accompaniments to Broiled and Grilled Fish and Shellfish

    Lemon wedges are the traditional accompaniment to broiled or grilled fish and shellfish. They can be served with sauces made separately. Butter sauces such as a beurre blanc are popular, as their richness complements the lean fish. Vegetable coulis are a good choice for a healthier, lower-fat accompaniment. If the item is cooked on a broiler platter with a seasoned butter, it is often served with that butter. Almost any side dish goes well with broiled or grilled fish or shellfish. Fried or boiled potatoes, pasta and rice are all good choices. Grilled vegetables are a natural choice.

    Procedure for Broiling or Grilling Fish and Shellfish

    All fish is delicate and must be carefully handled to achieve an attractive finished product. When broiling whole fish or fillets with their skin still on, score the skin by making several diagonal slashes approximately ¼ inch (6 millimeters) deep at even intervals. This prevents the fish from curling during cooking, promotes even cooking and creates a more attractive finished product. Be especially careful not to overcook the item. It should be served as hot as possible as soon as it is removed from the broiler or grill.

    1. Heat the broiler or grill.
    2. Use a wire brush to remove any charred or burnt particles that may be stuck to the broiler or grill grate. The grate can be wiped with a lightly oiled towel to remove any remaining particles and help season it.
    3. Prepare the item to be broiled or grilled. For example, cut the fish into steaks or tranches of even thickness; split the lobster, peel and/or skewer the shrimp. Season or marinate the item as desired. Brush the item with oil or butter.
    4. Place the item on a grill, presentation side down. If using a broiler, place the item directly on the grate or on a preheated broiler platter. Tender fish are usually broiled presentation side up on a broiler platter.

    Baking

    The terms baking and roasting are used interchangeably when applied to fish and shellfish. One disadvantage of baking fish is that the short baking time does not allow the surface of the fish to caramelize. To help correct this problem, fish can be browned in a sauté pan with a small amount of oil to achieve the added flavor and appearance of a browned surface, and then finished in an oven.

    Selecting Fish and Shellfish to Bake

    Fatty fish produce the best-baked fish. Fish fillets and steaks are the best market forms to bake, as they cook quickly and evenly and are easily portioned. Although lean fish can be baked, it tends to become dry and must be basted often.

    Seasoning Fish and Shellfish for Baking

    The most popular seasonings for baked fish are lemon, butter, salt and pepper. Fish can also be marinated before baking for added flavor. Baked fish usually depend on the accompanying sauce for much of their flavor.

    Shellfish are often stuffed or mixed with other ingredients before baking. For example, raw oysters on the half shell can be topped with spinach, watercress and Pernod (oysters Rockefeller) and baked. Shrimp are often butterflied, stuffed and baked; lobsters are split, stuffed, and baked. Many food service operations remove clams from their shells; mix them with breadcrumbs, seasonings or other ingredients; refill the shells and bake the mixture.

    Procedure for Baking Fish and Shellfish
    1. Portion the fish or shellfish and arrange on a well-oiled or buttered pan, presentation side up.
    2. Season as desired and brush the surface of the fish or shellfish generously with melted butter; add garnishes or flavorings as desired or directed in the recipe.
    3. Place the pan in a preheated oven at approximately 400°F (200°C).
    4. Baste periodically during the cooking process (more often if the fish is lean). Remove from the oven when the fish is slightly underdone.

    Sautéing

    Sautéing is a very popular cooking method for fish and shellfish. It lightly caramelizes the food's surface, giving it additional flavor. Typically, other ingredients such as garlic, onions, vegetables, wine and lemon juice are added to the fond to make a sauce.

    Selecting Fish and Shellfish to Sauté

    Both fatty and lean fish may be sautéed. Flatfish are sometimes dressed and sautéed whole, as are small round fish such as trout. Larger fish such as salmon can be cut into steaks or filleted and cut into tranches. The portions should be relatively uniform in size and thickness and fairly thin to promote even cooking. Although clams, mussels and oysters are not often sautéed, scallops and crustaceans are popular sauté items.

    Seasoning Fish and Shellfish to Be Sautéed

    Many types of fish - especially sole, flounder and other delicate, lean fish fillets - are dredged in plain or seasoned flour before sautéing. Seasoned butter is used to sauté some items, such as scampi-style shrimp. These items derive their flavor from the butter; additional seasonings should not be necessary.

    Cooking Temperatures

    The sauté pan and cooking fat must be hot before the fish or shellfish are added. Do not add too much fish or shellfish to the pan at one time, or the pan and fat will cool, letting the foods simmer in their own juices. Thin slices and small pieces of fish and shellfish require a short cooking time, so use high temperatures in or- der to caramelize their surfaces without overcooking. Large, thick pieces of fish or shellfish being cooked in the shell may require slightly lower cooking temperatures to ensure that they are cooked without overbrowning their surfaces.

    Accompaniments to Sautéed Fish and Shellfish

    Sautéed fish and shellfish are nearly always served with a sauce made directly in the sauté pan. This sauce may be as simple as browned butter (beurre noisette) or a complicated sauce flavored with the fond. In some cases, seasoned butter is used to sauté the fish or shellfish and the butter is then served with the main item. Mildly flavored rice and pasta are good choices to serve with sautéed fish or shellfish.

    Procedure for Sautéing Fish and Shellfish
    1. Cut or portion the fish or shellfish.
    2. Season the item and dredge in seasoned flour if desired.
    3. Heat a suitable sauté pan over moderate heat; add enough oil or clarified butter to cover the bottom to a depth of about 1/s inch (3 millimeters).
    4. Add the fish or shellfish to the pan (fish should be placed presentation side down); cook until done, turning once halfway through the cooking process. Add other foods as called for in the recipe.
    5. Remove the fish or shellfish. If a sauce is to be made in the sauté pan, follow the appropriate procedures.

    Pan-frying

    Pan-frying is very similar to sautéing, but it uses more fat to cook the main item. Pan-fried fish is always coated with flour, batter or breading to help seal the sur- face and prevent the flesh from coming into direct contact with the cooking fat. Properly prepared pa n-fried fish and shellfish should be moist and tender with a crisp surface. If battered or breaded, the coating should be intact with no breaks.

    Selecting Fish and Shellfish to Pan-Fry

    Both fatty and lean fish may be pan-fried. Trout and other small fish are ideal for pan-frying, as are portioned fillets of lean fish such as halibut. Pan -fried fish and shellfish should be uniform in size and relatively thin so that they cook quickly and evenly.

    Seasoning Fish and Shellfish to Be Pan-Fried

    Although fish and shellfish can be marinated or seasoned directly, it is more common to season the flour, batter or breading that will coat them. Batters, for example, can contain cheese, and breading can contain nuts and other ingredients to add different flavors to the fish or shellfish. Additional seasonings come from sauces and other accompaniments served with the pan-fried fish or shellfish.

    Cooking Temperatures

    The fat should always be hot before the fish or shellfish are added. Breaded or battered fish fillets cook very quickly, and the fat should be hot enough to brown the coating without overcooking the interior. Whole pan-fried fish take longer to cook and therefore require a slightly lower cooking temperature so that the sur- face does not become too dark before the interior is cooked.

    Accompaniments to Pan-Fried Fish and Shellfish

    Lemon wedges are the classic accompaniment to pan-fried fish and shellfish. Sauces that accompany pan-fried items are made separately. Mayonnaise-based sauces such as Tartar Sauce and Remoulade Sauce are especially popular; rich wine -based sauces should be avoided. Vegetable coulis, such as tomato, also complement many pan-fried items.

    Procedure for Pan-Frying Fish and Shellfish
    1. Heat enough clarified butter or oil in a heavy sauté pan so that it will come one-third to halfway up the side of the item. The fat should be at a temperature between 325°F and 350°F (163°C and 177°C).
    2. Add the floured, breaded or battered item to the pan, being careful not to splash the hot fat. Cook until done, turning once halfway through the cooking process.
    3. Remove the food and drain on absorbent paper
    4. Serve it promptly with an appropriate sauce.

    Deep-frying

    Deep -frying is the process of cooking foods by submerging them in hot fat. Typically, fish or shellfish are breaded or battered before deep-frying. Alternatively, they can be formed into croquettes or fritters. Properly deep-fried fish and shell-fish should be moist and tender, not greasy or tough. Their coating should be crispy and golden brown.

    Selecting Fish and Shellfish to Deep-Fry

    Whole small fish and fillets of lean fish such as catfish or halibut are excellent for deep -frying. The fillets should be of uniform size and relatively thin so that they cook quickly and evenly. Fatty fish, such as salmon, are ideal for croquettes. Peeled shrimp and shucked mollusks, especially clams and oysters, can be breaded, battered or formed into fritters and deep-fried. Deep-fried breaded or battered sliced squid or octopus served with a dipping sauce makes an excellent hors d'oeuvre.

    Seasoning Fish and Shellfish to Be Deep-Fried

    Typically, seasonings used for deep-fried fish or shellfish are added to the breading or batter, although salt and pepper should be added after frying. Additional flavors come from sauces or accompaniments.

    Procedure for Deep-Frying Fish and Shellfish
    1. Shuck, peel, cut, trim or otherwise prepare the fish or shellfish to be deep-fried. Season, bread or batter it, as desired
    2. Heat the fat to the desired temperature, usually around 350°F (177°C).
    3. Breaded or battered fish or shellfish cook quickly and the fat must be hot enough to cook the food's interior without burning its surface.
    4. Carefully place the food in the hot fat using either the basket method or the swimming method.
    5. Deep-fry the fish or shellfish until done. Doneness is usually determined by color, timing or sampling.
    6. Remove the deep-fried food from the fat and hold it over the fryer, allowing the excess fat to drain off. Transfer the food to a hotel pan either lined with absorbent paper or fitted with a rack. Season with salt, if desired.
    7. If the deep-fried fish or shellfish is to be held for later service, place it under a heat lamp.

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