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One Fish, Two Fish, White Fish

White fish is moist, flaky, and so versatile: we'll cook our way through multiple techniques and presentations.

One Fish, Two Fish, White Fish

About this Class

White fish comprises several species from meaty halibut to flaky cod and everything in between. The very things that make it appealing—moist flesh, delicate texture, and mild flavor—unfortunately also make it prone to overcooking, drying out, and falling apart during cooking. In this class we’ll explore the varieties of white fish and the different cooking methods appropriate for each, plus how to shop for and store your fish to ensure freshness. We’ll walk through three of our favorite cooking techniques for white fish fillets, and whip up five easy sauces to pair with them. And finally we’ll make three seafood-centered meals inspired by global flavors and technique…

Meet Your Instructors

Author: Christie Morrison

Christie Morrison

Editorial Director, Classes

Christie Morrison is Editorial Director, Classes and an on-screen test cook for Cook’s Country. As editorial director, she creates the curriculum for ATK Classes and is executive producer for Classes video content. She has been a cooking class instructor since 2016. As a senior editor for Cook’s Country magazine from 2013 to 2016 and an associate editor on the Books team prior to that, she developed, tested, and edited recipes. Christie was also a culinary producer for Cook’s Country for the 2015 and 2016 seasons. Christie has a BA in English from Dickinson College and an MA in English from Bucknell University. A midcareer change brought her to Boston, where she received her culinary diploma from the Cambridge School of Culinary Arts (CSCA). In addition to teaching professional and recreational cooking classes at CSCA, Christie has worked in restaurants and catering kitchens in Boston.

Lessons

Class Progress

1White Fish Basics

What is White Fish?

What is White Fish?

Buying and Storing White Fish

Buying and Storing White Fish

Cooking Methods for White Fish

Cooking Methods for White Fish

2Cooking and Saucing White Fish

Easy Sauces to Pair with Fish

Easy Sauces to Pair with Fish

Pan-Roasted Fish

Technique6 min video

Pan-Roasted Fish

Crispy Pan-Seared Fish

Technique8 min video

Crispy Pan-Seared Fish

Butter-Basted Fish with Garlic and Thyme

Technique8 min video

Butter-Basted Fish with Garlic and Thyme

3Putting White Fish to Work: Two of our Favorite Recipes

Oven-Steamed Fish with Scallions and Ginger

Oven-Steamed Fish with Scallions and Ginger

Sautéed Tilapia with Cilantro Chimichurri

Sautéed Tilapia with Cilantro Chimichurri

Poached Fish Fillets with Sherry-Tomato Vinaigrette

Recipe1 hr 35 min

Poached Fish Fillets with Sherry-Tomato Vinaigrette

Ask ATK

Have a Question?

We’d love to hear from you! Drop us a message anytime and we’ll get back to you. We’re here to help!

Class FAQs

Is white fish a kind of fish?

Why is cooking white fish different from cooking other fish?

Author: Sarah

Answered by Sarah

Instructor, ATK Classes

Most of the fat in white fish is concentrated in their livers, making the flesh much leaner than that of oily fish like salmon and mackerel, and also making it more prone to drying out when cooked. The flesh of white fish is also flakier and thus more delicate than its meatier kin, meaning more care must be taken when maneuvering it during cooking, and more consideration put into the methods used to cook it.

Can I substitute one white fish variety for another?

Author: Sarah

Answered by Sarah

Instructor, ATK Classes

Within reason, yes! In all of our recipes that call for a specific fish we offer at least one or two appropriate alternatives, but in general try to stay within the same sub-category (flaky white fish, firm, meaty white fish, or thin white fish). For example if a recipe calls for cod, haddock and hake are good substitutes; if you can’t find swordfish try halibut or mahi-mahi; and if you need a stand in for sole tilapia and flounder are good options.

Is fresh white fish better than frozen?

Author: Carolynn

Answered by Carolynn

Instructor, ATK Classes

Not always, and in fact much fish sold “fresh” has been previously frozen. Much of the seafood eaten in the US is imported, and since seafood is by nature quite perishable, this means the fish must be frozen. Fortunately, modern flash-freezing methods cause less damage to tissue, leading to less moisture loss when thawed and better texture. Most fish is also frozen at the peak of freshness, so some argue that frozen fish is even “fresher” than fresh-caught fish that’s been sitting on ice for more than a day. So it’s perfectly fine to buy frozen fish, or “previously frozen” fish, just be sure not to refreeze the latter.

Should I always buy skinless white fish?

Author: Christie

Answered by Christie

Editorial Director, Classes

Not always! We do call for skinless fish fillets in many of our recipes as the skin of certain species becomes rubbery, unpleasant, and unsightly when cooked, but some fish skin actually becomes crisp and delicious when properly treated. When cooking skin-on fillets we often cut slits in the skin to help it render and crisp up, like the black sea bass in our recipe for Crispy Pan-Seared Fish. So don’t be afraid of skin-on fish—just do make sure that it’s scaled.