Half cooked fried fish
I had fried fish at a restaurant and it wasn’t cooked all the way. I brought it home and wondered if it was okay to finish cooking the next day or will it make me sick?
Best Answer
Throw it away, seriously. Foodborne illness risk increases with the type of food, the conditions in which it was cooked and how long it was at room temperature. Given that it was never cooked right in the first place and it probably stood out awhile you really should play it safe on this one, it's not worth getting very sick to save a bit of food, especially since it won't have good taste or texture now anyway.
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Can you half cook fish then finish later?
It's absolutely safe, and many professional cooks do this sort of thing all the time.How do you tell if fried fish is undercooked?
The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it's done and it will lose its translucent or raw appearance. A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.Can fried fish be pink in the middle?
Any harmful bacteria will be on the outside of the fish, and not in the middle. So, you can cook whole fish to preference or pink in the middle, as long as the outside is fully cooked. Products made from minced fish, such as fish cakes, must be cooked thoroughly to make them safe to eat.Why does my fish taste rubbery?
Fish that seems tough when you bite into it is probably overcooked. As it moves from done to "overdone," the flesh continues to firm then shrinks, pushing out moisture, which evaporates and leaves the fish dry and chewy. Fresh fish needs little embellishment, for its flavor is as fragile as its flesh.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: makafood, RODNAE Productions, Cristian Mihaila, Farhad Ibrahimzade