Divas recommend the basic idea of cooking fish for 10 minutes per 1”/2.5 cm. It can be cooked for 8-9 minutes for a slightly less well-cooked fish.
When it is perfectly cooked, it is opaque with milky white juices and flakes and comes away from the bone easily; undercooked fish resists flaking, is translucent, and has clear juices; overcooked fish looks dry and falls apart into thin pieces.
Dry-Heat: Which includes cooking, grilling, broiling charbroiling and roasting and are good methods for cooking whole fish, fillets, steaks, and kebabs.
Oily fish, which are well suited to broiling, grilling, and charbroiling, because their natural oils baste the flesh and their flavors are not overpowered by smoky aromas.
Marinate white fish before grilling. Grilling and broiling are similar, with the former cooking from the bottom and the latter-from the top. In both cases, position the rack about 4 inches/1 cm from the heat.
Brush the rack with oil add the fish, and cook until the filet flakes easily, basting with a marinade or melted butter. Ideally cook without turning; if the surface is browning too quickly, adjust the rack position.
Grill thin fillets and small fish, such as sardine, in a hinged fish basket.
Charbroiling is a quick way to give fish a grill flavor without having to light a grill Heat a cast-iron grill pan over high at, brush the fish with oil and charbroil until seared on one side and cooked through.
Whole fish are particularly delicious when roasted. Preheat the oven to 450°F/230°C and make a few slash on each side. Rub the fish with oil, put in a roasting pan, and roast, uncovered, until the flesh comes away from the bone
Wet Heat: Which includes poaching, steaming and stewing are great ways to accompany the fish with a flavorful sauce.
Poach in gently simmering liquid flavored with lemon and herbs for 8-12 minutes per 1 inch/2.5 cm of thickness. When steaming, make sure the seasoned fish never actually touches the water.
Steam, covered, for 3-5 minutes for fillets and steaks, and 8-9 minutes per 1 inch/2.5 cm of thickness for whole fish. Sea food stews often contain a variety of fish, simmered with other ingredients.
To prevent overcooking, add the fish toward the end, adding the most delicate pieces last-they will take only 2-3 minutes.
Cooking In Oil: Otherwise known as sautéing, stir frying, and pan and deep-frying fish steaks and fillets.
For sautéing and pan-frying, heat ¼ inch/5 mm vegetable oil in a hot sauté or skillet, dust the fish with seasoned flour, and fry over medium-high heat for 2-3 minutes on each side for thin fillets, and up to 5-6 minutes for steaks 1 inch/2.5 cm thick.
Deep-frying requires fish to be coated in batter or crumbs and for the oil to be maintained at a steady 350°F/180°C. If you don’t have a deep-fat fryer with a controlled thermostat.
Use a deep, heavy-bottom pan and a thermometer: if the oil is too cool, the fried fish will be soggy; if it is too hot, the outside will be overcooked while the center will still be raw.