Foods must be brushed with oil (or clarified butter) before and during cooking in order to prevent the food from drying out.
It is also important to ensure that all grilling equipment is greased before and during cooking.
FLOURING
Flouring is the passing of fish through seasoned flour.
CRUMBING
Fish can be passed through flour, egg and breadcrumbs (pane), or butter and crumbs, before traying up.
Whole fish should be grilled and finished in the oven, or turned as for darnes, (darnes will need to have the backbone removed with a needle or small knife when done).
