How do I fry fish without it going chewy

[LaraT211]

I have defrosted some cod and want to fry it, it’s not really thin so I’m worried about it going rubbery. Every time I have made fried fish it has tasted awful. I want to shallow fry and it’s about 1.5cm thick . Also do I need a batter or just flour?

[redcandlelight]

I like it just dusted in flour, fried in butter.
don't use salt before/during cooking.

only fry on one side, only about 2 min or so. then turn over and turn off the heat.

[elaeocarpus]

Getting the right pan heat is vital. As pp said aim to cook once each side only- cook first side until its cooked halfway up the sides, ( if thicker in middle then let it cook a bit longer so the thicker middle is cooked before turning) then turn and cook for similar time.

[Jaypreen]

Sounds like you're over cooking it. I did this last night with fried potatoes and mushy peas with Worcester sauce. It was delicious.

[Jaypreen]

4 mins either side. They were quite thick steaks.

[Circusoflove]

It will be because it’s frozen fish and not fresh. With fish freshness is everything. I do use frozen for fish cakes and fish pies but if I wouldn’t bother trying to fry it.

[LaraT211]

Oh that doesn’t make me feel positive. I’ve already made the tartare sauce now

[Bilgepumper]

Fish loves heat. Use oil not butter as butter burns before it's hot enough. Fish has such delicate flesh so it cooks really quickly. It really depends on the thickness but two or three minutes each side is a good guide.

I once bought some sword fish from Sainsburys. The cooking instructions were to cook it for 20 minutes each side. The fish was quite thinly sliced so two minutes each side did it beautifully.

[redcandlelight]

I have to disagree wrt fresh vs frozen fish.

most 'fresh' fish in a supermarket has previously been frozen. frozen fish is often frozen very shortly after being caught.

[ClaudiaWankleman]

No, I don't think that is true about frozen fish automatically being chewy.

I agree with PP that you are probably overcooking it. I like mine dredged in flour and fried in butter, but this isn't a necessity. I like to cook skin side down for 2-3 minutes and the flip for a slightly shorter time. Don't let it cool too much before serving as I find the texture can be a bit unpleasant if its only lukewarm.