Pan frying fish

[Gruney]

Maybe a daft question, but here goes. Should you allow the fish to come uo to room temperature before you start frying - as you would a steak? My common sense can make a case either way.

[Suffs]

I usually do … but whether that’s right or wrong I have no idea. All I know is that it usually tastes great and hasn’t made anyone ill.

[Stokey Sue]

I tend not to bother to do it deliberately, but as the fish usually gets prepped in some ways before it’s cooked it won’t be fridge cold. On the other hand you can cook fish fillets very well from frozen, and packaging often recommends this.

[Gruney]

Thanks both.

[Pepper Pig]

I noticed on the Jamie Oliver air fryer programme he cooked the fish from frozen.

[Ameew]

I don’t think it would make any difference as the texture of fish is so different to steak

[Lusciouslush]

I always pan fry (fresh) fish at room temp - it cooks quicker which is what you want.
We do eat a lot of fish from the handy fishmonger on the front