It’s a situation that happens to the best of us: You have grand plans to cook fish for dinner and look forward to it all day; but once dinner time rolls around, your plans are derailed. You forgot to defrost it.
But what if I told you that your dreams of a homemade fish dinner can still be salvaged? And that cooking fish directly from the freezer is not only possible, but encouraged! With a little help, you can cook fish directly from frozen and end up with a delicious meal. Here’s what you need to know.
1. Know that some varieties of fish are better suited to cooking from frozen than others
While you might assume that fattier fishes such as salmon or swordfish would be best suited to cooking from frozen, lean fish such as cod and tilapia are actually great choices. This is because lean fish often have less moisture content, so they are less likely to become soggy when cooked from frozen. Lean fish varieties, in addition to cod and tilapia, include bass, halibut, and grouper. (This isn't to say you can’t cook salmon or other fatty fish from frozen; just make sure to follow the steps outlined below.)
Another thing to keep in mind is the size of the frozen fish filet. Stick to smaller filets and avoid any large pieces such as whole sides of salmon. The latter is too large and runs the risk of the center not cooking all the way.
2. Pick the right cooking method
Some cooking methods are better suited to cooking fish from frozen than others. This is because frozen fish tends to release a lot of moisture while cooking, so pan searing is not recommended. Instead of the fish browning in the pan and becoming crisp, the water released while cooking steams the fish and prevents it from browning. 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. And unlike pan searing, baking and broiling help evaporate the moisture that’s released during cooking so the fish has the chance to brown. (And browned fish equals flavorful fish!)
3. Give your frozen fish a quick rinse and thorough drying
If you’re taking the baking or broiling route and want to further your chances of browning the fish, give your filets a quick rinse under cold water before cooking. This will remove the thin layer of ice crystals on the outside of the filet that would otherwise prevent the outside from browning. Once you rinse them, make sure to thoroughly dry them with a paper towel to remove any excess moisture.
4. Be prepared to sacrifice the skin
Because frozen fish filets release so much moisture as they cook, you're not going to achieve a perfectly crispy skin like you would cooking fresh or thawed fish filets. No matter how much you try, the skin will turn out soft and flimsy. Because of this, if your frozen filet has skin still attached to it, you should either remove it before cooking (if it’s not too difficult) or simply cook it with the skin on and remove it once cooked. If you really want a crispy-skinned filet of fish, you're better off cooking the fish once thawed. There’s just no way to achieve it when cooking from frozen.
5. Expect a longer cook time
If you’re following a recipe that calls for fresh or defrosted filets but are using frozen ones, anticipate having to add a few minutes to the cooking time. This will account for the fact that the interior of the fish is frozen and, as a result, takes a bit longer to come up to temp. For example, if your recipe says to bake a fresh filet for 15 minutes, expect to bake your frozen filet for at least 20 minutes. If you’re unsure if your fish is fully cooked in the center, you can always insert an instant-read thermometer into the center of the filet. If it’s 145°F or higher, it’s done.
Ready to get cooking? Here are some fish recipes you can cook directly from frozen:
- Broiled Tilapia Parmesan
- Balsamic Baked Tilapia
- Perfect Ten Baked Cod
FAQs
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.
What is the best 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.
How do you cook frozen fish fillets without thawing? ›
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.
Should I thaw frozen fish before cooking? ›
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!
How to make frozen fish taste better? ›
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.
How to make frozen fish more tender? ›
The milk hack. This is absolutely the best way to thaw and cook frozen fish. Marinade your fish in milk as the protein and the enzymes will not only allow for the fish to thaw quicker, but will also break down the fish meat, making it more tender, without affecting the texture of the fish.
How do you cook frozen fish so it isn't mushy? ›
Instructions
- Preheat oven to 450°F.
- Remove frozen fish from all packaging and rinse under cold running water to remove any ice crystals.
- Arrange fish in a single layer on a baking sheet. ...
- Bake for 4-5 minutes. ...
- Continue to bake until hot and flaky in the center, about 8-12 more minutes.
Key Takeaways
- Start with the fish solidly frozen. Don't pre-thaw in the fridge.
- Don't remove the vacuum-packaging before thawing. Thawing fish “naked” under water makes it waterlogged.
- Use only cold tap water to thaw as this minimizes the risk of bacterial growth.
- Use the thawed fish immediately to ensure best results!
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.
Is it better to fry fish frozen or thawed? ›
If you really want a crispy-skinned filet of fish, you're better off cooking the fish once thawed. There's just no way to achieve it when cooking from frozen.
Use cold water not warm! UNLESS THE DIRECTIONS STATE "COOK FROM FROZEN", all these items should be placed in their packaging in the fridge for 12-24 hours until fully defrosted and then cooked and consumed within 48 hours.
What is the best liquid to poach fish in? ›
Many poaching recipes suggest using a quick, light broth called court-bouillon, but I suggest starting with an even simpler liquid. Any moderately salted broth thinned with wine works nicely, as does salted milk. Oil- or butter-poaching works particularly well for lean fish such as halibut or albacore.
How long after defrosting fish should it be cooked? ›
Fish that has been thawed should be used within 1 day. Special Considerations: How to defrost frozen fish in a vacuum-sealed package? Always puncture the package of vacuum-sealed frozen seafood before thawing.
What brings out the flavor of fish? ›
When making a dish with fish, consider the flavour it already has and bring it out by adding herbs that further complement it. Some of the best herbs to use with fish are basil, tarragon, dill, and parsley. Basil enhances the flavour while adding a slight sweetness and is lovely when used with halibut or cod.
What adjustments must be made when cooking frozen fish without thawing? ›
Adjust cooking time: If cooking from frozen, extend the cooking time by about 50% compared to thawed fish. Monitor doneness using internal temperature or texture. Preheat properly: Preheat your oven, pan, steamer, or air fryer before cooking for consistent results.
How to get rid of fishy taste in frozen fish without? ›
One of the good ways on how to get rid of fishy smell before cooking is to use milk. The way to do is very simple. You only need to take the fish or seafood to soak in milk and rinse it off after that. Milk will help absorb the fishiness from the seafood and make it milder.
Why You Should Never thaw frozen fish in its vacuum sealed packaging? ›
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.
What is the best way to cook frozen seafood? ›
Cooking from Frozen
Rinse the seafood to get rid of any surface ice, then pat it dry with a paper towel and cook it as you would from fresh. A good rule of thumb is to increase the cooking time by about 50% to be sure it cooks all the way through.
Do you have to flip frozen fish in the oven? ›
Conventional Oven Instructions:
Place frozen fish fillets on a baking sheet. Bake for 10 minutes. Turn over fish fillets and bake for an additional 10 to 15 minutes or until done.
