Everytime I cook fish, it falls apart..what am I doing wrong?

[Lulumama]

have some cod for tonight, would like to serve it as a fillet, rather than shreds...

ta x

roast it? deffo keep skin on

I think many people overestimate how long you need to cook it for. How are you cooking it (grill, poach, fry, oven etc)?

wrap in foil or greaseproof ?

is there any way to fry it without it disintegrating, am loathe to put oven on for two pieces of fish.. but i will if necessary!

thank you

somuch, i am not sure yet ! i like it eitehr fried or roasted

If cooking it in foil in oven, I would say no more than 20 mins max. You can fry, I would flour the fish all over first, then shallow fry in hot oil for no more than a few minutes, turning it halfway through.

poaching it in the oven with milk and a bit of onion in a sort of flattish oblong casserole dish - you need to lift it out very carefully though...it has less chance of being overdone this way as well.

if you're frying it then maybe the pan isnt hot enough to seal it and keep it all together and/or you're moving it about too much?

thank you all

i think i am guilty of too much prodding

and overcooking

thanks

I would pan fry it in some hot oil. And don't do it for too long.

I hope you enjoy it anyway. I love fish!

panfrying fine. just do skin side first and underestimate cooking time. turn off heat and put lid on pan it will continue "cooking" while you finish rest of meal prep.

thanks

Sounds like you could be overcooking it, maybe. Lots of recipes and cooking methods here in case it helps.

Oh, I've just seen your other thread Lulu, and seen you aren't a "shallow" person, so maybe you shouldn't shallow fry it after all, or it will ruin your reputation!

I'd dust it with egg and flour and then only turn it over once. Don't prod it. Don't fry for too long.

fish takes about 3 mins in the microwave.

If you want a fish which will stay in chunks in a sauce, monkfish is the best. It doesn't flake at all. Stays in nice firm pieces. Very good for curries or with something like a provencale sauce.

Now if only anywhere near me actually sold it!

thank you all for the further advice !

and thank yuo somuch, i am indeed more of a deep fat fryer than a shallow one !! lol!