The 10 Most Common Mistakes When Cooking with Frozen Fish

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Adding Fish to a Cold Pan

This is a rookie mistake that anyone in a hurry might make. Placing fish fillets in a cold pan, especially with cold oil, will yield poor results. The oil or butter you use will be absorbed by the fillet, and when the pan finally heats up, the surface will burn instead of achieving a nice golden crust. Additionally, this mistake causes the fish to release more liquid as the pan heats up, resulting in a rubbery texture instead of firm on the outside and tender on the inside.

To avoid this, always preheat your pan and oil or butter before adding the fish. Ensure the pan is hot enough that the oil shimmers or the butter foams before placing the fillets in. This will help you achieve a beautifully seared surface and a perfectly cooked interior.