What Is The 10-Minute Rule For Cooking Fish, And Does It Actually Work? - Tasting Table

"To confirm this rule, we spoke with Chef Kevin Tien of Moon Rabbit, who agrees with the guidelines for home cooks. "I do agree with it for the average home cook," Tien confirms. "It's a good rule because it works across multiple cooking methods and helps people from overcooking fish, which is really easy to do." Burnt, dried-out fish is a waste of money and a good meal, but it's the most common fish cooking mistake - one that you can't undo."

"For example, if you're cooking the fish in a sauce, you should add 5 minutes to the cooking time. Another factor that Tien notes is whether your fillets have skin or not. "The skin acts as a barrier to the fish and needs a longer cooking time," the chef adds. "If there is no skin, I would cook the fish a few minutes less per side.""

Fish cooks faster than red meat and poultry because of short muscle fibers, less connective tissue, and higher water content. Apply roughly 10 minutes of cooking per inch of thickness — about five minutes per side for dry methods such as pan frying, roasting, and grilling — to reduce the risk of overcooking. Flip halfway through for even cooking and a good crust. Add five minutes when cooking fish in a sauce. Fillets with skin require longer cooking because the skin acts as a barrier; skinless fillets need a few minutes less per side. The guideline does not suit every fish type or very small, thin pieces that require precise temperatures.

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