How to Make the Perfect, Crispy, Golden, Deep-Fried Fish

Keeping the oil between 350° and 375° will give you a perfect, crisp, golden, deep-fried fish.

Making the perfect, crispy, golden, deep-fried fish is a skill easily accomplished if you use the right type of fish and heat the oil to a proper temperature. Deep frying is a quick way to cook fish because it is submerged in hot oil, which cooks it faster than baking. Keeping the oil at a specific temperature is paramount to cooking the fish completely through, so that it is white and flaky on the inside and perfectly golden and crisp on the outside.

Things You'll Need

• Peanut oil (or desired oil for frying)
• 1 cup flour
• 3/4 cup cornstarch
• 2 tablespoons oil
• 3/4 cup cold water
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 egg
• 1 pound boneless haddock, tilapia or cod, cut into 1 1/2 inch thickness or less
• Deep-frying thermometer
• Paper towels or paper bag

Instructions

1. Pour the peanut oil (or desired oil) into a deep fryer, wok or deep frying pan, so that the pan is 1/3 to 1/2 full of oil. Heat the oil to 375° degrees. While the oil is heating, mix the flour, cornstarch, 2 tablespoons oil, water, baking powder, salt and egg in a mixing bowl for the fish batter. Beat the ingredients together until the batter is smooth.

2. Rinse the fish fillets under water to clean, then pat dry with a paper towel. Dredge the fillets in the batter mixture, making sure to completely coat each piece of fish. Check the oil temperature with a deep-frying thermometer to make sure that the oil has reached 375°, which is around the oil's smoking point.

3. Dunk the batter-dipped fish fillets into the hot oil very gently to prevent splatter. Once the fish is added, the temperature will drop, so be careful not to overcrowd the frying basket or frying pan. Two pieces of fish at a time will prevent overcrowding the pan. Fry for four to five minutes or until the fish has a perfect golden color. Remove fried fish and place on paper towels or a paper bag to remove the excess oil. Let the oil heat back up to 375° before frying the rest of the battered fish fillets.

4. Serve crispy, golden, deep-fried fish with tartar sauce, cole slaw and fries for a quick, easy meal.

Tips & Warnings

• Keep fried fish warm while frying the rest of the fish. Place the fried fish in the oven at 175° until ready to serve.

• Try frying fish in different oils like olive, sunflower or soy for different flavors.

• Do not fill the fryer or frying pan more than 2/3 full, as this could lead to boil overs and fires.

References

• Smoke Points of Oil