You may use tilapia, cod, bass, catfish, haddock, or snapper. Fish - I used cream dory fish fillet for this recipe, but you may use any white fish with firm flesh.This recipe is will give you puffy, light, and crispy batter-coated fish fillets which are deliciously crispy on the outside while keeping the fish inside juicy and tender. It is then tossed with the rich red sweet and sour sauce along with some vegetables such as red and green bell pepper, onions, and pineapple chunks.

Plus, it is more kid-friendly because you do not have to deal with fish bones. It is much easier to make as you can use frozen raw fish fillets. But we also love this battered fillet version of the dish. It is customary for them to serve whole fish on special occasions, as it symbolizes abundance and well-being. However, it is traditionally cooked and served using whole fish, much like our local Escabeche. You will definitely find it on the menus of many Chinese Restaurants in the Philippines. To account for carryover cooking, simply remove fish from the heat when the fish cooking temp is a few degrees lower than your preferred doneness.Sweet and sour fish is a well-loved Chinese dish throughout the world. The hotter the cooking surface, the more carryover cooking will raise the internal temperature for fish after it has rested for several minutes. It retains residual heat from a cooking surface, which can result in fish that is more done than you prefer. This will help you account for carryover cooking.Ĭarryover cooking happens when food continues to cook, even after it’s transferred to a plate. When using very hot and direct cooking methods like pan-frying, broiling, or grilling, pull fish from the heat earlier than you normally would. Keep in mind that at this internal temp, fish tends to be dry, tough, and hard to flake with a fork.Ĭarryover Cooking and Internal Temp for Fish When fish is cooked to a well-done 145F, your risk of food-borne illness is significantly reduced. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145F for cooked fish. The heat source will also, of course, be hotter than the center of a fillet. The surface temperature of a fillet typically will be higher than the center of a fillet, since it’s exposed more directly to heat. This will make it impossible for you to determine the true doneness of the fish. If the probe is too shallow or too deep, it likely is measuring on the surface of the fillet or the heat source itself. Make sure the tip of the probe is in the center of the thickest part of the fillet, for the most accurate reading. To know exactly when a fillet is done, use an instant-read thermometer to measure the fish temperature at the thickest part. If you like something a little more or less cooked, make adjustments by lowering or raising the fish cooking temp accordingly. These temperatures are suggestions that will leave you with fillets that are tender, neither underdone or overcooked.

Very fatty fish can be cooked to 135F, since it is less prone to drying out. It’s much leaner than farmed salmon, so this ensures that it stays tender. When cooking wild-caught salmon, aim for fish internal temperatures no higher than 120F. This range of fish temps will cook any fillet to a medium-rare to medium doneness.

But as a general guideline, the internal temp for fish should be somewhere between 120F to 135F. Ideal fish cooking temps will differ, depending on the type of fish you’re cooking. What temperature should fish be cooked to? From there, you’ll have a good idea of how raw, flaky, or dry a fillet is. The internal temperature for fish will reflect the doneness of a fillet. An instant-read thermometer can help you cook fish perfectly by gauging internal temperature for fish.

Cooked fish fillets