When I cook frozen fish after thawing it, I keep getting enough water in the pan that it steams instead of browning.
I thaw it in the fridge and pat the surface dry, but I suspect it is still releasing a lot of moisture. Would salting it a little earlier and leaving it uncovered in the fridge help, or am I better off accepting that some frozen fillets just need a different cooking method?
3 replies
Salting ahead can help a little, but I think the bigger issue is just surface moisture and a cold pan. If the fish is crowded or the heat is...
Salting ahead can help a little, but I think the bigger issue is just surface moisture and a cold pan. If the fish is crowded or the heat is mild, it will steam no matter how lovingly you patted it dry.
I’d say don’t trust the thawed fillet like it’s a dry piece of chicken. Some fish just arrives ready to make soup in your skillet.
I’ve had better luck with a hotter pan and leaving the fish alone longer before flipping. If you move it too soon, it seems to dump even more water and stick at the same time.
Yeah, and if the fillets are very thin, browning is always a bit of a compromise. Sometimes a different method is simply the kinder choice.