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Hints for the Best Fried Fish!

Deep-frying fish


Pick a fish that’s either neutral (tilapia, Alaskan cod, hake, halibut) or oily (smelts, anchovies)

Select fish that are less moist for this technique. The reason is depending on the amount of water released from the fish during cooking, the moisture could turn batter or other coatings into mush.

Choose the Right Oil:

The ‘smoke point’ of an oil is the temperature at which it begins to break down, give off acrid smoke, and become unusable. When deep frying, choose an oil with a high smoke point (peanut, grapeseed, safflower, soybean, sunflower, canola, and extra light olive oil are all good choices) and a flavor that is either neutral or appropriate to the type of food you’re cooking. Don’t use unrefined oils for deep frying, as their smoke points are much lower.

Use an Oil Thermometer:

An oil thermometer is inexpensive, but invaluable when deep frying. If a recipe doesn’t specify a temperature, 360 degrees is a good choice for deep frying most fish and seafood.

Don’t Crowd the Pan:

Putting a lot of food into the oil all at once can lower the temperature drastically and allow oil to seep into the food. Fry in small batches.

Drain Well:

Traditionally, paper towels, brown paper bags, or paper plates were used for draining fried foods. A better idea: use a rack

Keep ’em Warm:

Before you start frying, turn your oven to the lowest setting. That way, you can keep your already cooked foods warm on a rack while the next batch is frying.

Keep these great hints in mind while you fry up fish!