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Cooking method | Approximate | Cooking | Approximate
and market form | ready-to-cook | temperature | cooking time
|weight or thickness| | in minutes
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BAKING | | |
| | |
Dressed | 3 pounds | 350° F. | 45 to 60
Pan-dressed | 3 pounds | 350° F. | 25 to 30
Fillets or steaks | 2 pounds | 350° F. | 20 to 25
Portions | 2 pounds | 400° F. | 15 to 20
Sticks | 2¼ pounds | 400° F. | 15 to 20
| | |
BROILING | | |
| | |
Pan-dressed | 3 pounds | | 10 to 16[1]
Fillets or steaks | ½ to 1 inch | | 10 to 15
Portions | ⅜ to ½ inch | | 10 to 15
Sticks | ⅜ to ½ inch | | 10 to 15
| | |
CHARCOAL BROILING | | |
| | |
Pan-dressed | 3 pounds | Moderate | 10 to 16[1]
Fillets or steaks | ½ to 1 inch | Moderate | 10 to 16[1]
Portions | ⅜ to ½ inch | Moderate | 8 to 10[1]
Sticks | ⅜ to ½ inch | Moderate | 8 to 10[1]
| | |
DEEP-FAT FRYING | | |
| | |
Pan-dressed | 3 pounds | 350° F. | 3 to 5
Fillets or steaks | ½ to 1 inch | 350° F. | 3 to 5
Portions | ⅜ to ½ inch | 350° F. | 3 to 5
Sticks | ⅜ to ½ inch | 350° F. | 3 to 5
| | |
OVEN-FRYING | | |
| | |
Pan-dressed | 3 pounds | 500° F. | 15 to 20
Fillets or steaks | ½ to 1 inch | 500° F. | 10 to 15
| | |
PAN-FRYING | | |
| | |
Pan-dressed | 3 pounds | Moderate | 8 to 10[1]
Fillets or steaks | ½ to 1 inch | Moderate | 8 to 10[1]
Portions | ⅜ to ½ inch | Moderate | 8 to 10[1]
Sticks | ⅜ to ½ inch | Moderate | 8 to 10[12]
| | |
POACHING | | |
| | |
Fillets or steaks | 2 pounds | Simmer | 5 to 10
| | |
STEAMING | | |
| | |
Fillets or steaks | 2 pounds | Boil | 5 to 10
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[12] Turn once.
_Menu suggestion_
Serve with tartar sauce, baked potatoes, snap beans, tossed green
salad, and upside-down cake.