Instructions

1. Observe the so-called “10-minute rule” that fish lovers use as a guidepost: Cook your fish for 10 minutes total for every inch of thickness in its widest region, flipping it over at the halfway point. This rule applies to fish that is grilled, baked, sautéed or steamed; different rules apply to fish that is deep-fried or cooked in a microwave. Heed an important inclusion for breaded fish: It should be measured after it is breaded, not before, since the breading adds depth to the fish.

2. Turn down the heat on your stove or grill to medium. High, intense heat can cause unbreaded fish to cook at a blistering speed, potentially overcooking the middle of the fillet and undercooking the ends. This risk escalates with breaded fish. Don’t hesitate to reduce the flame further if you see the breading beginning to burn.

3. Position the breaded fish away from the medium flame, a technique that is known as cooking under indirect heat. This position – in contrast to cooking over a high flame – slows the cooking process, which will help ensure that the fish cooks fully inside without burning the breading.

4. Finesse the breading so that you don’t burn your fish. Coat the fish with large breading rather than small or fine crumbs. Shake the fish gently over a bowl so that loose breading, which can burn quickly, doesn’t interfere with the process.

5. Keep your cooking surface moist. Add more nonfat cooking spray or olive oil to prevent the surface and the fish from sticking together and the fish from becoming burnt.

6. Pull the fish off your stove or grill after 10 minutes to check it. The fish should flake once you insert a cooking thermometer into the thickest part, and the temperature should hit at least 145 degrees Fahrenheit. Return the fish to the heat for another minute or two if the temperature has not been met.