Guide on Cooking Fish on a Griddle 

Chef cooks fish on a commercial griddle set.

Nobody can deny that fish is a mouth-watering pleasure. Indeed, nothing like a hearty meal of fish and chips to brighten any day. Along with being tasty, fish is also very healthful due to its high protein content. Additionally, fish is rich in omega-3 fatty acids, which have been shown to improve the condition of the skin, hair, as well as nails.

However, you were probably not aware of this! You can cook fish on a griddle, which some people are unaware of! Griddle-cooking fish has the advantage of producing a meal that is nutritious and lighter. After that, you can combine this delicious dinner with other foods such as veggies and rice to complete your dinner. What are you waiting for? Cook fish on a griddle. A seared crust, juiciness, and the ability to simmer with a basting top are all features unique to this cookware. You may be confident that you’ll get the best cook result for your fish possible all the time!

In this article, I will explain how to prepare, season, and cook your fish. There is no better way to learn the art of preparing and cooking fish on the griddle to perfection. It includes everything you need to avoid making a mistake, including the specifics, know-how, and recommendations. Browse forward and know how to cook the food you want to cook on the griddle!

Steps for Cooking Fish on a Griddle

A griddle and several ingredients such as olive oil, spices, herbs, and nonstick frying spray will all be required for this cooking preparation. The perfect griddles for cooking fish are those with a non-nonstick surface feature.

  • Apply some olive oil to the griddle’s surface by either brushing it on or spraying it under the heat. Any fish may benefit from olive oil, which lends a Mediterranean taste to the dish. Canola oil is recommended for a more mellow flavor.
  • Sprinkle enough salt and pepper on both sides of the fish before cooking. Apply the seasoning to the fish in a gentle circular motion with your hands, careful not to rip the fish apart.
  • Take a piece of fish and place it on the griddle. The moment you put it on a flat hot surface, it begins to shrink immediately.
  • Due to the apparent reaction between the proteins and the heat from the griddle may even bend upwards. Keep your mind at ease! Gently push it down on the fish’s edges with a spatula until they’re flattened.
  • To achieve the golden brown crusty, let it cook side by side for around two to eight minutes. The amount of time required to cook the fish differs depending on what kind of fish is cooked.
  • It would be best to carefully flip the fish over with a spatula after a charred crust has formed on the outside.
  • It would help if you cooked it for the same timeframe as the first side of the dish. Please remove it from the griddle after both sides are cooked to your liking and place it on a serving dish.
  • It’s best to let it cool down for a few minutes. Afterward, you may savor the flavor of your fresh catch of the day! Bon appétit!
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Preparing a Whole Fish for Cooking in a Griddle – Step by Step Guide

You can’t just place a whole fish on the griddle and cook it out right away, even if that is described as “whole fish.” Once it’s been cleaned and gutted, you may proceed to the next stage. Listed below is the procedure:

  • Get yourself a chopping board, and covering it with newspaper will make cleaning up a breeze.
  • When cutting fish, use a knife that has been designed explicitly for fish cutting. In this case, a long, thin blade is required. Prevent using serrated knives while cooking fish, mainly when it is lean, since they may rip apart the fish.
  • If you’re using a knife, use gloves and work your way up from the tail to the head, scraping away any scales that fall off. To prevent cutting into the meat of fish, go slowly and lightly with your strokes, being careful not to over-press. In most cases, the scales should be easy to remove.
  • When you’ve finished removing the scales, flip the fish belly facing up and make an incision from the gills down to its guts.
  • Using fish shears, remove the bone around the gills to start opening the belly.
  • Take out the entrails from the fish.
  • Clean and rinse your fish in a sink to remove any remnants. Avoid using a powerful stream of water by just opening the tap exactly halfway.
  • Now that the fish has been dried, it is ready to be cooked in your griddle!

Basic Steps for Seasoning and Cooking Fish

We could admit that the most enjoyable part of the day is cooking. Get the griddle greased up, season the fish, and afterward, put it in the griddle when it’s heated! Cooking with fish is a peaceful and gratifying experience if done correctly. The balance of tastes in your fish is more important than meat seasoning. Gently cooking it may prevent the flesh of the fish from being split apart. As a starting point, here are a few things to consider:

  • Apply your seasoning to the fish in a uniform layer. As previously noted, a mild flavor is best for cooking lean fish. You may add more than one spice at a time, but don’t go overboard, or you’ll smother the fish’s taste.
  • For a fatty fish, use just one of the available flavors for seasoning it. You should not use mint and honey in this recipe! Alternatively, you may use paprika and soy sauce. Concentrate on only one, and that’s all there is to it
  • Grease your griddle using olive oil before you start cooking. It complements any seafood and imparts a Mediterranean taste. To avoid the fish being impacted by the taste of the oil, try using canola oil instead -it has a more bland flavor than other oils.
  • The fish will shrink as quickly as you place it on the hot griddle. The fish is bending upwards because of the proteins interacting with the heat; use your spatula to push down the sides to flatten it.
  • Cook the fish on both sides until nicely browned. Guess it depends on what kind of fish. It might take anywhere from 2 to 8 minutes. Fast-cooking lean fish requires less time to cook than rich-cooking fatty fish.
  • Make sure to turn it over once it has acquired a charred crust and continue cooking for the same duration. Always take caution to avoid tearing the fish away.
  • Using tongs, remove the fish from the griddle and place it on a serving platter
  • After it has cooled down a bit, tuck in!
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How to Measure Fish Doneness?

There is just one degree of doneness in the case of fish is completely done. You can’t go from rare to medium to well done in the same way you can with steak. Generally, fish is served whether cooked or raw, whereas undercooked fish is a no-go not unless you’re making tuna steaks from scratch. Several folks roast the fish and leave the middle raw, a common practice. However, this isn’t regarded safe by the norms of the health care institution. Consequently, prepare it properly and test it for doneness using the following guidelines:

Using a knife method

Using a sharp knife, cut through the fish’s thickest portion. Please take a few deep breaths, then hold the blade there for at least five seconds before pulling it out. If it feels chilly, it means it’s undercooked. When it feels warm, it is ready to eat it.

“Look” Method

It has a golden-brown crust and is entirely white on the inner body of the fish when it’s cooked. A little piece of fish may be cut and checked to see whether the texture and color vary. You will know its doneness if it is flaky.

“Poking” Method

To get a sense of the fish’s texture, gently poke it. It’s like the tip of your nose when it’s cooked to perfection.

Using Thermometer 

It’s best to put a thermometer in one of the fish’s thicker parts. Ideally, it should be between 125°F and 140°F on the thermometer.


Why Griddle is Suitable for Cooking Fish?

Cooking fish on a griddle offers a variety of advantages. The use of griddles at several seafood establishments is favored since they are deemed more dependable in maintaining moistness or juiciness and taste in the dish. It also doesn’t produce flare-ups that can spoil your meal. There are several advantages to griddle cooking various fishes, which include the following:

  • It creates a charred crust for a crisp, savory taste.
  • It has consistent heat with no flare-ups and whether undercook or overcooks parts.
  • Using this makes your fish tender, juicy that doesn’t dry out.
  • The fish absorbs all of the flavors of the cooking oil, which then combines with the other seasonings you use.
  • Due to its fast cooking time, you can cook most fish within 10 minutes.
  • After learning all the methods of griddling fish, give our Slammin’ Cajun Salmon dish a go. You won’t be disappointed.
Also Read:  Best Wood for Smoking Fish

Conclusion

After reading this article, I hope you’ve gained some insight into how to cook fish on a griddle to perfection. Cooking fish on the griddle is a tasty and healthful method to prepare a satisfying dinner. Do not be intimidated by my tips; they are meant to be taken into consideration while you cook your own seafood.


Frequently Asked Questions:

What is the Proper Temperature for Girddle Fish?

For the ideal internal doneness and external caramelization while griddling fish, set the griddle around 350 and 375°F.

Is It Possible to Prepare Fish on an Electric Griddle?

Certainly, that is possible. However, using an open flame for cooking fish may cause odors and smoke in certain circumstances. Several individuals thus choose to roast the fish in the oven.

Is It Possible to Cook Fish on a Blackstone Griddle?

What’s the harm in trying? You don’t need to do much more than heat and oil the griddle, next throw the fish on it—Cook the opposite side after waiting for the first side to get golden brown. Be sure to remove it from the Blackstone griddle when it has become a deep golden-brown color.

What is the Approximate Cooking Time for Salmon on a Griddle?

You can cook salmon on a griddle in around six to 10 minutes. Cook the skin side to side for every 3 – 5 minutes, depending on how thick the skin is. 

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