How do I know when my shallow-fried fish is perfectly cooked?

Question

Not sure if fish is done? Learn the signs of perfectly shallow-fried fish with moist flakes.

Answer 1

You'll know your shallow-fried fish is perfectly cooked when it easily flakes apart with a fork at its thickest spot, and its outside is beautifully golden brown and crispy.

Detailed Explanation:

Knowing when your fish is done is key to avoiding dry, overcooked fish or, worse, fish that's still raw inside.

• Look for Cues: The outside of the fish should be a nice, even golden-brown and look crisp. If you used a coating, it should be set and firm.
• Check the Inside: For white fish, the flesh should turn opaque all the way through. You shouldn't see any translucent or raw-looking areas.
• The Flake Test: This is generally the most reliable way. Gently insert a fork into the thickest part of the fish. If it's cooked, the flesh will easily separate into tender flakes. If it feels resistant or looks gummy, it needs a little more time.
• Temperature Check (if you're precise): If you have an instant-read thermometer, use it! Fish is typically cooked when it reaches an internal temperature of 63°C (145°F). Just insert the thermometer into the thickest part without touching the pan.

Remember, overcooking fish will make it dry and tough, so it's always better to take it off the pan just as it reaches that perfect flaking point.

Pro Tip:

Keep in mind that fish will continue to cook for a minute or two after you take it off the heat (this is called carryover cooking). So, you can actually remove it from the pan just a hair shy of perfect doneness, and it'll finish cooking itself!