Fish Cooking Times
Fish cooking times, as well as the correct fish cooking temperature, are extremely important considerations when cooking fish. The optimum flavor and tenderness of the fish can be consistently achieved when care is taken to follow the recommended time and temperature guidelines.
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| Use the following chart as a guide to determine the correct cooking times for fish according to the size of the fish, the weight or thickness, and the method of cooking, such as baking, pan frying, deep frying, grilling, and steaming. |
FISH Cooking Times and Temperatures | |||
Baked Fish | |||
| Portion | Oven Temperature | Weight or Thickness | Approximate Cooking Time (Total Time) |
| Whole | 350°F | 3 - 5 lbs. | 25 - 30 minutes |
| Fillets | 350°F | 3 - 5 lbs. | 25 - 30 minutes |
| Steaks | 350°F | 3 - 5 lbs. | 35 - 40 minutes |
Pan-fried Fish | |||
| Portion | Cooking Temperature | Thickness | Approximate Cooking Time (Turn Once) |
| Whole | Medium Heat |  |
8 - 15 minutes |
| Fillets | Medium Heat | 0.75 inch | 7 - 9 minutes |
| Steaks | Medium Heat | 1 inch | 9 - 10 minutes |
Deep-fried Fish | |||
| Portion | Cooking Temperature | Thickness |
Approximate Cooking Time |
| Whole | 350°F | |
3 - 5 minutes |
| Fillets | 350°F | 0.75 inch | 3 - 5 minutes |
| Steaks | 350°F | 1 inch | 4 - 6 minutes |
Grilled Fish | |||
| Portion |
Cooking Temperature |
Thickness | Approximate Cooking Time (Turn Once) |
| Whole | Medium Heat | |
10 - 20 minutes |
| Fillets | Medium Heat | 0.75 inch | 7 - 9 minutes |
| Steaks | Medium Heat | 1 inch | 9 - 10 minutes |
Steaming Fish | |||
| Portion | Cooking Temperature | Thickness | Approximate Cooking Time (Total Time) |
| Whole | Gently Boiling Water | |
10 - 12 minutes |
| Fillets | Gently Boiling Water | 0.75 inch | 10 - 12 minutes |
| Steaks | Gently Boiling Water | 1 inch | 10 - 15 minutes |
| Note: The cooking times listed in this guide are estimated times and will vary depending on the type of fish and the thickness of the meat. Fish is done when the meat becomes opaque white and has a flaky texture. Overcooking will result in fish that is less tender, flavorful, and moist than fish cooked with the recommended time and temperature guidelines. | |||
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