Cooking frozen seafood requires different techniques compared to fresh. Proper thawing methods include overnight in the fridge or a quick soak under running water. Once defrosted, cooking methods should focus on moisture retention—like poaching in butter—and avoiding sogginess by letting fish dry. Chefs suggest using punchy flavors like herbs or tomato in dishes. Additionally, quick recipes for prawns and mussels enhance the seafood experience while keeping cooking simple and flavorful.
Once defrosted, it's not only about frying, says Ed McIlroy, one half of Four Legs, the chef duo behind Tollington's fish bar in north London, who recommends poaching white fish fillets in 50:50 water and butter.
You don't want [the fish] sitting in the liquid that comes out of it, because you won't get a nice bit of colour on a piece of soggy fish.
That's a really good way to cook it, perhaps with white beans, white wine, butter, herbs [chives, dill, maybe tarragon], sea salt, lots of lemon and a good glug of olive oil.
Punchy flavours are another good idea with frozen seafood, which is why Toogood often goes for curries or tomato-based stews.
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