Whether it’s to be poached, baked, fried or turned into stew, frozen seafood needs to be defrosted correctly to net yourself a tasty meal
What’s the best way to cook frozen seafood, and do you have to treat it differently from fresh?
As with most things in life, preparation is key. “It’s all about how you defrost it,” says Emily Scott, author of Home Shores (out in May). “Frozen seafood, for example, should be thawed overnight or in a plastic bag under running water.” Fish destined to be fried, meanwhile, is best removed from its packaging and left on a rack in the fridge overnight, advises Rick Toogood of Prawn on the Lawn in Padstow and London. “You don’t want it sitting in the liquid that comes out of it, because you won’t get a nice bit of colour on a piece of soggy fish.” Patting it down with kitchen roll before frying will also help with that, he adds.
Once defrosted, it’s not only about frying, says Ed McIlroy, one half of Four Legs, the chef duo behind Tollington’s fish bar in north London, who recommends poaching white fish fillets in 50:50 water and butter. “With frozen fish, you’re not trying to make anything too crisp– you’re just cooking it through.” It would then welcome a side of lightly braised spring greens: “Get a little sofrito going, add a bit of fish stock, maybe some white wine, if there’s a bottle open, and get your greens in there.”
Got a culinary dilemma? Email feast@theguardian.com
Continue reading… Whether it’s to be poached, baked, fried or turned into stew, frozen seafood needs to be defrosted correctly to net yourself a tasty mealWhat’s the best way to cook frozen seafood, and do you have to treat it differently from fresh?As with most things in life, preparation is key. “It’s all about how you defrost it,” says Emily Scott, author of Home Shores (out in May). “Frozen seafood, for example, should be thawed overnight or in a plastic bag under running water.” Fish destined to be fried, meanwhile, is best removed from its packaging and left on a rack in the fridge overnight, advises Rick Toogood of Prawn on the Lawn in Padstow and London. “You don’t want it sitting in the liquid that comes out of it, because you won’t get a nice bit of colour on a piece of soggy fish.” Patting it down with kitchen roll before frying will also help with that, he adds.Once defrosted, it’s not only about frying, says Ed McIlroy, one half of Four Legs, the chef duo behind Tollington’s fish bar in north London, who recommends poaching white fish fillets in 50:50 water and butter. “With frozen fish, you’re not trying to make anything too crisp– you’re just cooking it through.” It would then welcome a side of lightly braised spring greens: “Get a little sofrito going, add a bit of fish stock, maybe some white wine, if there’s a bottle open, and get your greens in there.”Got a culinary dilemma? Email feast@theguardian.com Continue reading… Chefs, Food, Fish, Seafood
