Pan Frying Fish Cooking Times
Worldwide



Baking Time Table

You'll see many recipes that give times much shorter than mine. Mine are longer because I've tried theirs. A fish that's baked a few minutes longer than needed is still just fine, but a fish that's under done is a disaster, particularly as you try to disassemble it for serving.

Most refrences say "Cook until opaque and flakes easily" which can be difficult to determine without destroying the product. FDA guidelines are an internal temperature of 145°F/63°C for 15 seconds, or 165°F/74°C for stuffed fish (higher 'cause they have no idea what you've stuffed it with).

For oven preheated to 425°F/220°C
Add up all lines that apply
Example **
First inch of thickness10 minutes10
Each additional 1/2 inch5 minutes5
Wrapped in foil10 minutes10
On foil uncovered5 minutes
In an uncovered dish10 minutes
In a foil covered dish15 minutes
Stuffed fish10 minutes
Not thawed before cooking10 minutes
TOTAL minutes
25
** Example, Fish 1-1/2 inch thick, thawed, not stuffed, wrapped in foil.


Grilling Time Table

These times are, of course highly approximate because different grills vary a lot, so keep your eye on that fish!

Grilling Temperature - Medium for All Selections
Fish FormSizeGrilling TimeDone When
Whole Fish1/2# to 1-1/2#6 to 9 minutes per 8 ouncesFlakes
Fillets, Steaks,
Cubes
1/2" to 1" thick4 to 6 minutes per
1/2" thickness
Flakes
Shrimp
(on skewer)
Medium (20 / pound)
Large (12 to 15 / pound)
5 to 8 minutes
7 to 9 minutes
Opaque
Scallops
(on skewer)
12 to 15 / pound)5 to 8 minutesOpaque
Lobster Tails6 ounces
8 ounces
6 to 10 minutes
12 to 15 minutes
Opaque


NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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