how 2 make fish

If your fish has oily, dark-colored flesh (such as salmon, trout, bluefish, mackerel, tuna) it is better to broil (grill), bake or poach the fish. Salmon is also very nice poached. To bake fish, lay the fillet on an oiled platter skin side down. Brush the flesh with some good olive oil and sprinkle it with sesame seeds. Bake in a moderate oven for a few minutes. Begin testing it by probing it gentlyh with a fork. When it flakes easily and you can see it is done through, tranasfer it to a platter. Serve it garnished with parsley or dill and lemon halves.

I don't like it very much so i cannot help u!!!

make a paste of crush bread and yougt and marinate and fry them

Use ready mixed spices, but it will be best if you make your own, as they sell whole separate different kind of spices where you chose how much you want to mix together from each kind of spices, depending on your taste, I get it made by my mum and it is more tasty than the market ready mixed spices. Then put them on a pan to fry them for a while without oil. Then grind the spices with a grinder machine. Mean while, wash the fish and put lemon and some salt and keep it for 10 minuets. Then put the spices on the fish and fry it with corn oil. Mean while, cut onions to small pieces and tomato, fry them and put some spices and salt. Finally when the fish is well fried, you put this mixture on top of it. Then it is ready to be eaten and really taste delicious.

Steam. All fresh fish is tasty. Steam fish in 15 mins add in ginger in thin slices, cucumber pickles, sour plum, tofu in cubes, salts and seseme oil drops. This is Chinese Tweow chew style. You will find it taste and no fishy smell.

You can cook it with salt pepper and poor it in flour and than you can fry it but i guess you must know how fish is cooked...!!!

the best way we like fish is broiled or baked with butter and lemon pepper Many times I use my electric fry pan and saute it and then cover it til done

The best preparation depends on the fish. Most fish with shite flesh are delicius coated and fried. Prepare plates, one with beaten egg, egg whites, or milk (sweet, sour, or buttermilk) and another with bread crumbs or cornmeal moxed with a little salt and black pepper. The fish fillet (make sure all the bones are out), such as cod, haddock, flounder, sole or any other white-fleshed fish is dipped in the first plate and coated well. At this point you can sprinkle it with herbs, grated lemon zest or something else that is flavorful if you like. Next dip the fish in the bread crumbs or cornmeal. Gently pat in plenty so the fish fillet is thoroughly coated on all sides. On a third plate you have set out, let the coated fillets rest for at leat 5 minutes, preferably up to 15. Put a pan on the stove and put in about 5-8cm oil. Peanut oil is a god choice because it has a high flash point (does not burn easily). Turn on the flame to medium. Wait about 3-4 minutes for the oil to heat well (but not too long or it will burn!) then put the fillet in the pan. If cooking more than one, you may put them in side by side, but do not crowd them. If the pan is too crowded, the coating will not get crisp. Cook 4 minutes, then gently turn and cook another 3-4 minutes. Use a slotted spatula to remove the fish to a clean platter. Garnish the platter with some fresh parsley and some lemon halves. Wash the lemons thoroughy and cut them in half horizontally before setting them on the platter. Half a lemon for each person is enough. Plan about 125g fish for each person, maybe up tpo 200g for hungry young men. If you want fried potatoes (chips) with the fish, fry them in the oil *before* you fry the fish.