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