Pour some water (milk or fish stock can also be used) into a saucepan and bring to the boil. Reduce heat to simmer. Place the fish skin-side down into liquid and simmer very gently to avoid breaking up the flesh, until the fish turns opaque and flakes easily. Other ways to flavour the poaching liquid are to make a court bouillon (or use a prepared court bouillon cube) or add two tablespoons vinegar, a few peppercorns and some bay leaves to the basic cooking liquid.
Shallow Pan Fry Fish
Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will
