How to cook frozen fish without thawing - George Hughes Fishmonger (2024)

FAQs

How to cook frozen fish without thawing - George Hughes Fishmonger? ›

Baking, poaching or steaming are the best methods for cooking fish if you're skipping the thawing process. Avoid pan-frying as the fish may release too much water or the flesh won't be evenly cooked. If you're following a recipe, you may add a few minutes to make sure the frozen fish is fully cooked.

Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Brush both sides of frozen fish with olive, canola, peanut or grapeseed oil. Place fish in heated pan and cook, uncovered, about 3 minutes, until browned. Turn fish over, season with spices, and cover the skillet tightly.

It's true, you don't! You can skip the thawing process altogether and cook frozen fish straight from the freezer. You'll have to add a few minutes to the cook time in your recipe to account for the lack of thawing, but you can poach, steam, bake, broil, or grill fish straight from the freezer!

It is possible, but not recommended. If you do, you will either have fish properly done with an under cooked center, or you will have a properly cooked center with an over cooked exterior. Fish cooks so fast, there is not enough time for the frozen center to thaw and cook.

Instead, stick to baking, broiling, steaming, or poaching. The latter two are some of the easiest and most forgiving ways to cook fish from frozen and result in tender, delicate filets.

When vacuum-packaged fish is not properly stored and thawed, it has the potential to create a deadly toxin. Fish is a known source of the bacteria Clostridium botulinum type E. This bacteria is a spore former that can grow at temperatures above 38ºF and without oxygen – such as a vacuum package.

Seafood can also be cooked directly from frozen, but may require twice as much cooking time. No matter the method, all seafood should be cooked to 145°F according to the FDA. While frozen lobster meat and tails can be cooked from frozen, you get better results—more tender lobster—by thawing prior to cooking.

If you're short on time, you can quick-thaw the fish in cold water. Burrows outlines the technique: Remove the fish from the packaging it was purchased in and place in a resealable plastic bag. Submerge the bagged fish in a bowl of cold water, replacing the water as needed until the fish is thawed, about 10 minutes.

Defrosting fish overnight in the refrigerator is the best way to preserve the integrity of the fish. This is also the safest way to thaw frozen fish, since it gradually defrosts in controlled, cool temperatures that inhibit the growth of harmful bacteria.

Make sure never to defrost fish at room temperature or in warm or hot water as this is when bacteria can multiply rapidly. A quicker and well-known way of defrosting fish is in cold water. The fish must be in a sealed bag for safety and to preserve the flavour, and submerged in water until it is defrosted.

What is the healthiest way to cook frozen fish? ›

Baking, poaching or steaming are the best methods for cooking fish if you're skipping the thawing process. Avoid pan-frying as the fish may release too much water or the flesh won't be evenly cooked. If you're following a recipe, you may add a few minutes to make sure the frozen fish is fully cooked.

No matter what method you choose, always rinse frozen seafood under cold water to remove any ice on it. Then pat it dry with a paper towel. Sautéing, roasting, and grilling are the most popular ways to prepare frozen seafood. Follow these simple instructions to cook frozen fish like a pro.

Let It Marinate

Fish has a great flavor on its own, but the right marinade can bring it to a whole new level. The infused oils and citrus base of most marinades can easily cut through any lingering frozen flavors, and best of all, fish absorbs marinade quickly – usually within 15 minutes if the fish is thawed.

You can roast either skinless or skin-on fish, but make sure to place the skin side down if it has it. When roasting from frozen, cook for 20-25 minutes. When roasting fresh or thawed fish, cook 15 minutes. The fish will be done once it's completely opaque and flakes easily.

For the best texture, don't bother rinsing off the icy exterior — place it directly into the air fryer basket in its frozen state.

However, as soon as they begin to thaw and become warmer than 40 °F, bacteria that may have been present before freezing can begin to multiply. Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.