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Timetable for Cooking Fish

Cooking Method & Market Form Amount to feed 6 Cooking Temp. Cooking Time in Minutes
Baking
Dressed 3 pounds 350°F 45 to 60
Pan-dressedd 3 pounds 350°F 25 to 30
Fillets or steaks 2 pounds 350°F 20 to 25
Frozen fried fish portions 12 portions (2 ½ to 3 oz. each) 400°F 15 to 20
Frozen fried fish sticks 24 sticks (3/4 to 1 ¼ oz. each) 400°F 15 to 20
Broiling
Pan-dressed 3 pounds 10 to 16 turning once
Fillets or steaks 2 pounds 10 to 15
Frozen fried fish portions 12 portions (2 ½ to 3 oz. each) 10 to 15
Frozen fried fish sticks 24 sticks (3/4 to 1 ¼ oz. each) 10 to 15
Charcol Broiling
Pan-dressed 3 pounds Moderate 10 to 16 (turning once)
Fillets or steaks 2 pounds Moderate 10 to 15
Frozen fried fish portions 12 portions (2 ½ to 3 oz. each) Moderate 8 to 10
Frozen fried fish sticks 24 sticks (3/4 to 1 ¼ oz. each) Moderate 8 to 10
Deep-Fat Frying
Pan-dressed 3 pounds 350°F 3 to 5
Fillets or steaks 2 pounds 350°F 3 to 5
Frozen raw breaded or frozen fried fish portions 12 portions (2 ½ to 3 oz. each) 350°F 3 to 5
Oven-Frying
Pan-dressed 3 pounds 500°F 15 to 20
Fillets or steaks 2 pounds 500°F 10 to 15
Pan-Frying
Pan-dressed 3 pounds Moderate 8 to 10 (turning once)
Fillets or steaks 2 pounds Moderate 8 to 10 (turning once)
Frozen raw breaded or frozen fried fish portions 12 portions (2 ½ to 3 oz. each) Moderate 8 to 10 (turning once)
Frozen fried fish sticks 24 sticks (¾ to 1 ¼ oz. each) Moderate 8 to 10 (turning once)
Poaching
Fillets or steaks 2 pounds Simmer 5 to 10
Steaming
Fillets or steaks 1 ½ pounds Boil 5 to 10
Microwaving
Fillets 2 pounds High 9
Whole fish 1 ¾ pounds High 12
Steaks 2 pounds High 10

This table is also available as a 1 page PDF download: Timetable for Cooking Fish

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This page last modified on May 04, 2016     © 1996 – 2017 Regents of the University of Minnesota     The University of Minnesota is an equal opportunity educator and employer.
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