Cook fish from frozen
The short answer
You can cook many fish fillets straight from frozen. Add roughly half the time again, cook it right through until it is just opaque and flakes cleanly, and season once the surface has thawed. Defrost first for whole fish, thick cuts, anything you want to pan-fry for crisp skin and anything going on the grill or barbecue, where even cooking matters.
Step by step
1. Take the fish straight from the freezer. Rinse off any ice crystals and pat it dry. 2. The oven is the reliable method from frozen. Heat it to 200C fan 180C, place the fish on a lined tray, brush with oil and bake:
- Thin to medium fillets: 20 to 30 minutes.
- Thick loins: 30 to 35 minutes.
3. Season and add lemon, butter or herbs after the first 5 to 10 minutes, once the surface has thawed enough to hold them. 4. In an air fryer, cook fillets at 180C for around 12 to 18 minutes from frozen. Breaded fillets go straight in. 5. To poach or steam from frozen, add a few minutes and keep the heat gentle so the middle catches up with the outside. 6. Check it is cooked through. The flesh should be just opaque all the way to the centre and flake cleanly, reading 55 to 60C on a probe.
Which fish it suits
Thin and medium white fish fillets and salmon portions cook well from frozen: cod, haddock, pollock, hake, sea bass and salmon. Breaded and battered fillets are designed to go in frozen and come out crisp from the oven or air fryer.
Whole fish, thick tuna and swordfish steaks and delicate flat fish are better defrosted first, so the outside does not overcook before the middle is done. Shellfish and anything you want with crisp skin should be defrosted, since frozen skin sheds water and steams rather than crisps.
Tips / common mistakes
- The oven and air fryer are the safest routes from frozen, because they cook the middle through steadily.
- Do not try for crisp skin from frozen. Defrost and dry the skin first.
- Cook it through to just opaque at the centre. From frozen it is easy to leave the middle underdone.
- Defrost the safe way when you have time. Move the fish to the fridge and let it thaw overnight, or for six to eight hours for a fillet, and cook it that day.
- Do not defrost fish at room temperature on the counter, and do not refreeze fish once it has thawed raw. If a product was frozen to preserve it we tell you on the label.
Frequently asked questions
Is it safe to cook fish from frozen? Yes, as long as you cook it right through until it is just opaque at the centre and flakes cleanly. The oven and air fryer are the most reliable methods for even cooking.
How much longer does frozen fish take to cook? Around half the time again compared with defrosted fish. A fillet that bakes in 15 minutes defrosted takes roughly 20 to 25 from frozen.
Which cooking methods work from frozen? Baking, air frying, steaming and poaching all work. Grilling, barbecuing and pan-frying for crisp skin are better with defrosted fish.
How do I defrost fish safely? In the fridge overnight, or six to eight hours for a fillet. In a hurry, seal it in a bag in a bowl of cold water and change the water every 20 to 30 minutes. Cook it the same day.
Can you refreeze fish? Do not refreeze fish once it has thawed raw. You can freeze it again after it has been cooked. If we have frozen a product to preserve it, we say so on the label.
