VIDEO: How to prepare frozen fish

If you buy your fish as frozen fish and the cold chain is not broken, then you can You usually assume that it ends up fresher on your plate than the one from the fish counter were.

How to Prepare Frozen Fish

• Of course, it is best if you have the fish overnight in the refrigerator let thaw slowly. This is the gentlest thawing method. To do this, place the fish on a few layers of kitchen paper on a plate or in a flat serving dish and let it defrost covered in the refrigerator.
• If you don't have that much time, you can defrost the covered fish at room temperature. For this, too, place it on kitchen paper.
• In both cases, dispose of the defrosted water and rinse the fish before further preparation and pat it dry.
• For some dishes it is sufficient if the fish only thaws. Then it can also be portioned much better, for example cut into cubes. Of course, this does not apply to the preparation of breaded fish.


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Preparing fish fillets in the pan

1. Fish fillets should be served before roast meat always pat dry well.
2. Then they are briefly dusted with flour and seasoned.
3. The pan shouldn't be too hot, but not too cold either. In a pan that is too hot, the fish can dry out very quickly, whereas in a pan that is too cold it is more likely to be steamed than fried.
4. You should prepare breaded fish in a pan with more fat, otherwise the breading will quickly tend to become mushy. However, the temperature should not be set too high here either, otherwise the breading will burn.
5. In principle, do not fry fish in the pan for too long, as it dries out quickly and then no longer tastes particularly good.

When you prepare fish, the information on the packaging is usually only a guide, because every oven and stove is slightly different. As with many other recipes and types of preparation, it takes a little practice to get the correct temperature to find.