Should be quick: frozen fish

carolinosourus

Hi all,

I've got some pollack fillets in the freezer to use up before we move as I really cannot be bothered to take the contents of the freezer so we're eating all of it!

I also have potatoes to use up so I was going to do fish and chips. The question that I have is: can I batter and deep-fry frozen fish, or does it need to be thawed? I'm a little concerned re the melting ice and the hot oil! I may just be being silly though

Thanks,

Caroline

zippychick

Hmmmmm! At a guess I would say it would be better cooked thawed. Ill do some digging for a thread.

zippychick

cant find on here, but found this . So it suggests you can do it, but it might lower the temp of the oil, resulting in greasy fish.

carolinosourus

Lol thanks, I've been looking all over the internet and actually found that page you linked to, however everything's saying different things, I found something that said it was better to cook from frozen otherwise the fish cooks too quickly for the batter. Guess I can't go too wrong though!

zippychick

ah how annoying! Hopefully someone smarter than me will be along to help soon. he he

What have you got to lose (apart from fish of course)

Penelope_Penguin

carolinosourus wrote: »

Hi all,

I've got some pollack fillets in the freezer to use up before we move as I really cannot be bothered to take the contents of the freezer so we're eating all of it!

I also have potatoes to use up so I was going to do fish and chips. The question that I have is: can I batter and deep-fry frozen fish, or does it need to be thawed? I'm a little concerned re the melting ice and the hot oil! I may just be being silly though

Thanks,

Caroline

Thaw it first - fish needs to be fried hot and fast (otherwise it can be greasy) and if the fish is frozen, it runs the risk of being under cooked

Penny. x

Bronnie

carolinosourus wrote: »

Lol thanks, I've been looking all over the internet and actually found that page you linked to, however everything's saying different things, I found something that said it was better to cook from frozen otherwise the fish cooks too quickly for the batter. Guess I can't go too wrong though!

Think the highlighted bit's nonsense!

Deep fried fish cooks quickly, but so does a light crispy batter (which I imagine is the only sort you'd want.)

I would cook from thawed for best results and not to spoil the fat. ( it doesn't take long to thaw, defrost in room temp water if you need to be quick and pat dry. Lightly dust with flour, then batter).

If I wanted to cook from frozen, think I would egg and crumb, brush with oil and oven bake on a tray as the excess moisture will just bubble away.

carolinosourus

Thanks all, it looks like the best way is to defrost it. I agree with the statement someone made in a post: MSEers are quicker than google! Maybe not quicker but the information is generally a lot more reliable