What internal temperature signals readiness when baking or pan-frying pouting fillets?

Answer

About 145 degrees Fahrenheit

Determining the precise moment of doneness is essential when cooking delicate white fish like pouting to prevent drying out the flesh. A reliable, measurable method provided for assessing readiness when either baking or pan-frying fillets involves monitoring the internal temperature. The target internal temperature indicated for safe consumption and optimal texture is approximately 145 degrees Fahrenheit. Alternatively, visual and tactile checks are also suggested, such as ensuring the fish flakes easily when tested with a fork. Reaching this temperature ensures the protein structure has set correctly, resulting in the desired flaky consistency without overcooking, which would lead to dryness, similar to handling haddock.

What internal temperature signals readiness when baking or pan-frying pouting fillets?

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Breaded Whiting and Pouting - River Cottage - YouTube

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