4 Ways to Cook Fish Like a Chef

One fish, four completely different cooking methods! Not only does it save money and effort, but you also get to enjoy four distinct textures and flavours—pan-fried, baked, poached, and deep-fried—all in one go. It’s practically the ultimate salvation for lazy home cooks who still want to eat like a chef. This time the star is Murray Cod, a very common and quite special fish in Australia. Its flesh is thick and substantial, with evenly distributed fat, so it stays tender and juicy no matter how you cook it. It’s genuinely perfect for playing the “one fish, four ways” game.

Step 1: Turn one fish into four portions — and don’t waste the bones!

Fillet the whole fish and divide it into four roughly equal pieces (cut the one destined for frying into longer strips so it looks nicer when done). Keep the head, backbone, and any trimmings. Rinse them well, then simmer slowly with onion, thyme, bay leaves, and a few black peppercorns to make a pot of fragrant, naturally sweet fish stock. This stock is the secret weapon for the next few dishes—do NOT throw it away!

Pan-fried fillet: Crispy skin, tender flesh

First up is classic pan-fried fish. Season the skin lightly with salt, heat oil in a hot pan, place the fish skin-side down, and press it flat with a weight so the skin fries evenly to a beautiful golden crisp. Flip it over, add butter and thyme, then continuously baste the fish with the foaming butter to infuse more flavour. Let it rest for five minutes after cooking—the residual heat finishes the job perfectly. Slice it open and you get that satisfying contrast: ultra-crisp skin and moist, juicy flesh inside. Serve with homemade Beurre Blanc (white wine butter sauce) and pea purée—it’s simple yet feels very restaurant-quality. One bite and you’ll feel like a pro chef.

Ingredients (Serve 1)

Steps

1.

Start by making the sauce. Put fish stock into a small saucepan. Continue cooking to reduce it to one-third of its original volume. Add the cream, then keep reducing until thickened. Season with white vinegar and salt. Remove from heat, add the butter, and stir until melted and well combined. The sauce is ready.

2.

Take the fish fillet, pat both sides dry with kitchen paper, and season with salt.

3.

Heat a frying pan over medium heat, add a small amount of oil, and place the fish fillet skin-side down into the pan. When the skin becomes golden and crispy, and half of the flesh has turned into white colour, flip the fish over and add the butter and thyme. Continuously baste butter over the fish for about 1-2 minute. Remove the fish and rest it on a rack for 5 minutes.

4.

To serve: pour the sauce onto the plate first, then place the fish fillet on top.

Poached fillet: Silky-smooth tenderness

The second dish is gentle poaching. Use the fish stock from earlier, add celery, onion, and black peppercorns, and bring it to about 90°C (just below a simmer). Gently slip in the fillet and poach for 5–8 minutes. The result is unbelievably silky fish—almost melt-in-the-mouth—and even the skin gains a pleasant chewy bounce. For the sauce, sauté onion, cherry tomatoes, and a pinch of saffron, thicken lightly with a bit of flour, creating a bright, appetising acidity. Serve over a few quickly blanched green beans, drizzle with the sauce and a touch of herb oil. It’s visually soothing and tastes incredibly refreshing—especially perfect in summer.

Ingredients (Serve 1)

Steps

1.

In a saucepan, add the fish stock, water, onion, celery, and peppercorns. Heat over medium heat until gently simmering (about 90°C).

2.

Lower the heat and let the broth simmer gently for 15 minutes to release the aromas. Season with salt.

3.

Add the fish fillet into the broth, keep the heat low and avoid boiling. Poach for about 5–8 minutes (depending on the thickness of the fillet), until the fish is just cooked and opaque.

4.

Remove the fish and set aside. Reserve 200 ml of the poaching stock for the saffron sauce.

5.

Heat a pan over medium-low heat, add the butter, then add the onion and sauté until soft and translucent.

6.

Add the cherry tomatoes and saffron, and sauté to combine.

7.

Add the flour and mix well. Cook for about 1 minute to form a roux. Immediately add the 200 ml reserved poaching stock, stirring constantly to avoid lumps. Simmer over low heat for 5–8 minutes, until the sauce becomes smooth and slightly thickened.

8.

To serve: place the poached fish fillet on a plate and pour the saffron sauce over it. Serve with asparagus.

Paper-wrapped fish: All the aroma trapped inside

Third is the classic French en papillote (paper parcel). Lay fennel slices, halved cherry tomatoes, capers, and chopped dill on baking paper. Add some pan-crisped pancetta cubes, a squeeze of lemon juice, a drizzle of olive oil, then place the seasoned fillet on top with two small knobs of butter. Splash in a little white wine, fold and seal the paper into a tight parcel. Bake at 200°C for 10 minutes—the bag will slowly puff up like a balloon. The moment you cut it open, a wave of intense, wonderful aroma bursts out: salty pancetta, tangy tomatoes, fennel, herbal dill, wine, and fresh fish all mingling together. You’ll probably let out an involuntary “Wow!” The fish stays incredibly moist and tender—even the pickiest family members will finish it in seconds.

Ingredients (Serve 1)

Steps

1.

Preheat the oven to 200°C.

2.

Halve the cherry tomatoes; slice the fennel; chop the dill; chop the capers; season the fish fillet lightly with salt.

3.

Place the pancetta in a pan over low heat and slowly render out the fat. Set aside.

4.

Combine the cooked pancetta and its rendered fat with the capers, dill, fennel, cherry tomatoes, lemon juice, and olive oil.

5.

Cut a sheet of baking paper and fold it in half. On one side of the fold, place some of the pancetta mixture, then place the fish fillet on top. Spoon more pancetta mixture over the fish, add a small piece of butter, and pour in the white wine. Fold and seal the baking paper to form a parcel.

6.

Place in the oven and bake for 10 minutes. Carefully cut open the parcel (watch out for the steam), garnish with extra dill, and serve.

Deep-fried fish: Crispy outside, silky inside

The grand finale is fried fish! Make a light, airy batter with self-raising flour and beer. Lightly dust the fillet with plain flour first, then dip it fully into the batter. Fry at 180°C for 3–4 minutes until golden and shatteringly crisp. Inside, the fish remains amazingly tender, juicy, and never dry. Serve with homemade tartare sauce (mayonnaise base with chopped gherkins, capers, dill, and lemon juice). That first “crunch” is pure satisfaction. No chips needed—who says fish and chips must come with fries? We’re proudly calling this one “Fish without Chips” and it’s still dangerously addictive.

Ingredients (Serve 1)

Steps

1.

Make the batter: whisk together the self-raising flour, salt, and beer until smooth, then strain the mixture. Set aside to let the gluten relax.

2.

Make the tartar sauce: place the egg yolk, salt, Dijon mustard, and white wine vinegar into a bowl. Set the bowl over a pot of hot water and mix well.

3.

Slowly add the vegetable oil while whisking continuously. The sauce will gradually thicken as it emulsifies. Continue until all the oil is incorporated.

4.

Add the chopped capers, pickled gherkin, parsley, dill, and lemon juice. Mix well to finish the tartar sauce.

5.

Heat the oil to 180°C. Meanwhile, coat the fish fillet evenly with flour, then dip it into the batter. Immediately place the fish into the hot oil and deep-fry until golden. Remove and drain excess oil.

6.

To serve: plate the fried fish with tartar sauce and pea purée, and enjoy.

From the satisfying snap of crispy fried skin, to the velvet-smooth poached texture, to the explosion of trapped aromas in the paper parcel, and finally the addictive crunch of deep-fried coating—one single fish delivers four wildly different yet equally delicious experiences.