How To Fry Fresh Fish In A Deep Fryer

Frying fish is a popular method of cooking, with many different ways to do it. You can fry fish in an air fryer, a deep fryer, a pan, or even straight from frozen. The best types of fish to fry are those that are neutral-flavoured and not overly oily, such as cod, tilapia, catfish, halibut, trout, striped bass, flounder, and perch. When frying, it's important to get the temperature and timing right to ensure the fish is cooked through and has a crispy coating.

Choosing the right fish

Type of Fish

Lean, mild-flavoured white fish are generally well-suited for frying. This includes popular choices such as cod, tilapia, catfish, halibut, and perch. These fish have a light and flaky texture, making them ideal for achieving a crispy exterior without drying out the meat.

Freshness and Sustainability

When choosing fish for frying, it is important to consider the freshness and sustainability of the fish. Look for fish that has been sourced responsibly and is of good quality. Check for signs of freshness, such as clear eyes, bright red or pink gills, and a mild scent. Avoid fish with dull eyes, discoloured gills, or a strong fishy odour.

Size and Thickness

For frying, it is best to choose fish fillets that are not too thick. Thicker fillets may require longer cooking times, which can lead to overcooking or drying out the fish. Look for fillets that are less than 1.5 inches thick and will fit comfortably in your fryer or skillet without overlapping.

Local and Seasonal Options

Exploring local and seasonal fish options is a great way to support local fisheries and ensure the freshness of your ingredients. Depending on your location, you may find panfish like walleye, perch, whitefish, bluegill, or crappie at your local market. These fish are not only delicious but also perfect for frying.

Preparation and Cooking Method

The way you prepare and cook the fish is crucial to the final result. For deep frying, it is best to cut the fish into manageable portions and pat them dry before coating. You can use batter, breading, or dredge to create different textures. For pan-frying, a thin layer of hot oil or shortening in a skillet is sufficient, while deep frying requires a deeper pan and more oil.

Preparing the fish

Thawing and Cutting:

Start by choosing the right type of fish, such as cod, tilapia, catfish, or halibut. Opt for skinless fillets that are about 1/2-inch thick. If you're using frozen fish, allow it to thaw in the refrigerator. For a 1-pound package, it will take around 1 to 2 days to thaw completely. Once thawed, transfer the fillets to a cutting board and cut them lengthwise to achieve the desired thickness. This step ensures crispier fish. Then, cut the fillets into pieces, typically around 3 inches by 2 inches.

Rinsing and Drying:

Rinse the fish pieces under running water to remove any residue or bloodlines. Pat the fish dry with paper towels. This step is crucial, as it helps the coating adhere better to the fish. Make sure to remove any excess moisture, as this will affect the crispiness of your final product.

Breading or Battering:

You can choose to coat your fish with a breading or a battering. For breading, set up a dredging station with three shallow dishes. In the first dish, place flour (all-purpose or cornmeal) and season it with salt and pepper if desired. In the second dish, whisk together eggs and a small amount of water or milk. This wet mixture helps the coating adhere to the fish. The third dish should contain your choice of dry coating, such as bread crumbs, crushed crackers, cornmeal, or cornflakes. For an extra crispy crust, you can also add seasonings like onion flakes, garlic, black pepper, or salt to your dry coating. Dip each fish piece first in the flour, then the egg mixture, and finally, coat it with the dry mixture. Make sure to press gently to help the coating adhere evenly. For battering, follow a similar process but with a batter made of flour, beer, egg, and seasonings.

Frying:

Preheat your oven to 300°F to keep the cooked fish warm while frying the remaining batches. Heat about 1/4 inch of oil in a large, heavy skillet, such as a cast-iron skillet, over medium-high heat. Vegetable oil, canola oil, or peanut oil are good choices as they have high smoking points. Once the oil is hot, carefully place the coated fish pieces into the pan, ensuring not to overcrowd the pan. Fry the fish until golden on both sides, using tongs or a spatula to flip them carefully. The frying time will depend on the size and thickness of your fish, but it typically takes around 3 to 5 minutes per side.

Draining:

Once the fish is golden and flaky, transfer it to a paper towel-lined plate or baking rack to drain the excess oil. Flip the fish over to drain both sides. You can also place the fried fish on a wire rack in the oven to keep it warm and crispy while you finish frying the remaining batches.

Coating the fish

Step 1: Prepare the Fish

Before coating the fish, it is essential to properly prepare it. If you are starting with frozen fish, thaw it in the refrigerator for 24 hours. Then, cut the fillets into the desired size – typically 3-inch by 2-inch pieces or strips. Rinse the fish and pat it dry with paper towels to remove any excess moisture. This step is crucial for achieving a crispy coating.

Step 2: Choose Your Coating Method

There are several options for coating your fish:

• Breadcrumbs and seasonings: Mix breadcrumbs with seasonings such as salt, pepper, and any other desired spices. You can also add Parmesan cheese to this mixture for extra flavour.
• Batter: Create a batter by mixing together flour, baking powder, salt, pepper, and a liquid such as water, milk, or beer. Whisk the ingredients until smooth.
• Flour: Use a light dusting of flour for a simple yet delicious coating.

Step 3: Coat the Fish

• Breadcrumbs: Dip the fish in flour, shaking off any excess. Then, dip it in an egg mixture and finally, roll it in the breadcrumb mixture.
• Batter: Dip the fish in flour first, then shake off any excess. Next, dip the fish into the batter, turning to coat all sides.
• Flour: Dip the fish in flour, turning to coat all sides, and then shake off any excess.

Step 4: Fry the Fish

Once your fish is coated, it's time to fry! Carefully lower the coated fish into the hot oil using tongs, being mindful of splattering. Fry for 4-6 minutes, or until the coating is golden brown and crispy. The fish is done when it reaches an internal temperature of 145°F and flakes easily with a fork.

Frying the fish

Preparation

If you're using frozen fish, it's important to start by thawing it in the refrigerator. This can take up to 24 hours, so be sure to plan ahead. Once thawed, transfer the fillets to a cutting board and cut them into your desired thickness. The ideal thickness for frying is 1/2-inch, as this will give you crispier fish. After cutting, rinse the fish and pat it dry with paper towels. This step is crucial, as it will help the coating adhere better and ensure a crispy exterior when frying.

Coating the fish

Now it's time to coat the fish. You can use a variety of coatings, such as flour, breadcrumbs, cornmeal, or a batter. For a simple flour coating, just dip the fish in flour, turning to coat all sides, and shake off the excess. If you want to use breadcrumbs or cornmeal, you'll need to dip the fish in an egg mixture first to help the coating stick. You can also create a batter by mixing flour, milk, and egg in a bowl.

Frying

If you're pan-frying, heat a small amount of oil or shortening in a large, heavy skillet over medium-high heat. Cast iron skillets work particularly well for frying fish. If you're deep-frying, you'll need a deeper pan, such as a 3-quart heavy saucepan or a deep-fat fryer. Heat about 2 inches of vegetable oil to 375°F.

Once your oil is hot, it's time to fry the fish. If you're using a batter or a wet coating, allow any excess to drip off before carefully adding the fish to the hot oil. Fry the fish in batches to avoid overcrowding the pan, which can cause the oil temperature to drop and result in soggy fish. Fry the fish until it's golden brown and flaky, which should take about 3-5 minutes per side, depending on the thickness of your fillets.

Serving

Once your fish is cooked, transfer it to a paper towel-lined plate or baking rack to drain any excess oil. You can keep the fish warm in an oven set to 300°F while you finish frying the remaining batches. Serve your fried fish with lemon wedges, tartar sauce, and your choice of sides. Enjoy!

Serving suggestions

There are many ways to serve your freshly fried fish. Here are some sides and sauces to accompany your crispy, golden fish:

Sauces

• Tartar sauce is a classic condiment that pairs perfectly with fried fish. Its tangy and creamy flavours complement the crispy exterior and delicate fish flesh.
• Lemon wedges add a zesty kick of freshness to your dish.
• Malt vinegar is also a good option to serve on the side.

Sides

• French fries are a great way to enjoy fried fish, especially if you're after the classic fish and chips experience.
• Coleslaw provides a refreshing contrast to the richness of the fried fish. The creamy and crunchy texture of the shredded cabbage, carrots, and tangy dressing adds a burst of freshness to every bite.
• Hushpuppies are a traditional side in Georgia or South Carolina.
• Potato pancakes are practically mandatory in Wisconsin, along with rye bread and a brandy old-fashioned sweet.
• A fresh tomato cucumber salad is a great option if you're looking for something light and healthy.
• Crispy French fries, creamy mashed potatoes, roasted vegetables, or sautéed garlic mushrooms are also delicious options.

Drinks

In Wisconsin, it's traditional to pair a fish fry with a brandy old-fashioned sweet.

Reheating

If you have any leftovers, you can reheat your fried fish in an air fryer, oven, toaster oven, or on the stovetop. While it may not be as crispy as when freshly cooked, you can still enjoy a flavorful and satisfying meal by following these steps:

• Air fryer: Preheat the air fryer to around 350°F (175°C) and place the fish in a single layer. Reheat for a few minutes until heated through and slightly crispy.
• Oven: Preheat your oven to around 350°F (175°C). Place the leftover fish on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until heated through.
• Toaster oven: Set the toaster oven to a medium heat setting and place the fish on the rack. Reheat for a few minutes, checking frequently to avoid overcooking.
• Stovetop: Heat a non-stick pan over medium heat and add a small amount of oil or butter. Place the fish in the pan and cook for a few minutes on each side until heated through.

Frequently asked questions