Cooking fish, advice please

I don’t have an air fryer, so I’d just dip it in seasoned flour and fry quickly in an oiled frying pan.

I would imagine that the airfryer would dry out the fish. I would do as Wizend suggested

Fish looks good - enjoy !

I would poach the haddock in milk and treat the plaice very gently, frying in a pan being careful when lifting ,it is a very delicate fish.

My go-to for any fish is to line a large piece of tinfoil with a sheet of greaseproof paper, dot the greaseproof paper with butter - and lemon slices if you have any - to make a sort of bed. Place the fish on top, season with salt and pepper (can also put a scattering of herbs if you like them). Add a drop of white wine and/or a good squeeze of lemon juice. You can also add more dots of butter on top. Then wrap the greaseproof paper round it into a parcel, then wrap the foil round the greaseproof to make a neat parcel, making sure that no steam will escape as it cooks. Place the parcel on a baking tray/sheet and cook in the oven. Now, I’m afraid this is where I come a bit unstuck as to temperatures, as we have a Rayburn, so it just goes in for about 20 minutes at whatever the Rayburn is on at. Usually about 400F. The secret with fish is not to let it dry out and not to overcook it. We often have lovely fresh fish courtesy of our son.

Oh Moth, that is just the way I used to like to cook fish when I had it available. Today I have a piece of frozen fish to use and you had me getting it out of the freezer to check if the solid ‘crumb’ coating could be washed off! It cant

If it is breadcrumbed it can be cooked in the airfyer.
I cook ‘ plain’ white fish in the microwave with a knob of butter and/or milk. Cook in short bursts at reduced power so as not to overcook.

*Nathan Outlaw had just brought out a fish cook book. I would make the haddock into some kind of stew. I already plan a Portuguese fish stew, using haddock tomorrow.

The plaice, I would cook as Moth recommends.

I cook all white fish using this Mary Berry recipe (without the samphire), it's delicious:

thehappyfoodie.co.uk/recipes/mary-berrys-sea-bream-with-samphire-and-chive-cream-sauce/

I've never had success with fish in the air fryer.

I think fish cooks so quickly that an airfryer's not neccessary & unless you check constantly, easy to overcook. But I do as Witzend usually.
I might bake it with a sauce, but my airfryer's not convenient for food in sauces (older one).

Moth62

My go-to for any fish is to line a large piece of tinfoil with a sheet of greaseproof paper, dot the greaseproof paper with butter - and lemon slices if you have any - to make a sort of bed. Place the fish on top, season with salt and pepper (can also put a scattering of herbs if you like them). Add a drop of white wine and/or a good squeeze of lemon juice. You can also add more dots of butter on top. Then wrap the greaseproof paper round it into a parcel, then wrap the foil round the greaseproof to make a neat parcel, making sure that no steam will escape as it cooks. Place the parcel on a baking tray/sheet and cook in the oven. Now, I’m afraid this is where I come a bit unstuck as to temperatures, as we have a Rayburn, so it just goes in for about 20 minutes at whatever the Rayburn is on at. Usually about 400F. The secret with fish is not to let it dry out and not to overcook it. We often have lovely fresh fish courtesy of our son.

Yes, delicious!

The hadfivk lookslike undyed smoked haddock given the colour at the end of the fillet. If it is great used in kedgeree. Simmer in water for a few minutes, drain then add to rice etc. The plaice is very delicate. Would do as suggested in above posts, wrap and cook in oven.

Moth, am no great cook but cook fish the same way as you and it comes out delicious. Have been using basa and love it.

As Witzend
I'll be having Sea Bass cooked like that. So quick, easy and delicious.

I've recently bought a deeper frying pan with a lid so I can fit more in.

Sort of on topic I hope, has anyone gone from semi-vegan . vegetarian to eating a little fish?
Was it a difficult thing to do? Was it a physical or mental choice. And how did you cope with any feelings of we have no right to take life?
(A serious question I am wrestling with in case anyone wonders.)

Both places and haddock go well with a meunière sauce. I would soak the haddock in milk for about 20 minutes uses and then dry it before dusting with flower.
I often serve fish with this sauce. Here is the BBC good food version.
www.bbcgoodfood.com/recipes/sole-meuniere

I cook salmon and trout in the air fryer in a foil parcel.
It seals in all the juices and turns out succulent.

Colls

Sort of on topic I hope, has anyone gone from semi-vegan . vegetarian to eating a little fish?
Was it a difficult thing to do? Was it a physical or mental choice. And how did you cope with any feelings of we have no right to take life?
(A serious question I am wrestling with in case anyone wonders.)

A leek sauce is nice with plaice. I agree with everyone - quick cook the fish to keep it moist.

Oh sorry I meant to add, that I have a friend who transitioned from a veganish diet to fish and eventually meat.

She did it very gradually and I must say she looks better for it.

Moth62

My go-to for any fish is to line a large piece of tinfoil with a sheet of greaseproof paper, dot the greaseproof paper with butter - and lemon slices if you have any - to make a sort of bed. Place the fish on top, season with salt and pepper (can also put a scattering of herbs if you like them). Add a drop of white wine and/or a good squeeze of lemon juice. You can also add more dots of butter on top. Then wrap the greaseproof paper round it into a parcel, then wrap the foil round the greaseproof to make a neat parcel, making sure that no steam will escape as it cooks. Place the parcel on a baking tray/sheet and cook in the oven. Now, I’m afraid this is where I come a bit unstuck as to temperatures, as we have a Rayburn, so it just goes in for about 20 minutes at whatever the Rayburn is on at. Usually about 400F. The secret with fish is not to let it dry out and not to overcook it. We often have lovely fresh fish courtesy of our son.

Yes, this is how I cook most fish except perhaps for sea bream or bass which I might fry quickly so that the skin is crispy, then flip it over for a minute.

After reading a thread the other day, we have salmon with (fairly) local asparagus this evening.
It's from Worcestershire as I didn't see any asparagus from Herefordshire this morning.

Usedtobeblonde

I would poach the haddock in milk and treat the plaice very gently, frying in a pan being careful when lifting ,it is a very delicate fish.

My mother always poached smoked haddock in milk and then used the milk to make a tasty sauce.

My mother used to fry cod for her and Dad, but for me and my sister she cooked plaice on a plate over the pan of potatoes, ie steamed in milk with a knob of butter and covered with the pan lid.

Cabbie21

If it is breadcrumbed it can be cooked in the airfyer.
I cook ‘ plain’ white fish in the microwave with a knob of butter and/or milk. Cook in short bursts at reduced power so as not to overcook.

I also use my microwave for "plain" white fish, you can cook it on low power to make sure that it doesn't overcook.
I find it particularly useful for thick fillets like smoked cod or haddock loin when I want to make kedgeree, it doesn't fill the kitchen with fishy smells. Fillets fried in a pan are delicious but it does fill our flat with less than delicious odours.