Emilie Meyer
Deep-frying fish is a popular cooking method that can be done in a variety of ways to achieve a crispy, golden-brown exterior and a juicy, flaky interior. The cooking time for fish in a deep fat fryer can vary depending on several factors, including the type of fish, the thickness of the fillets, and the temperature of the oil. The optimum temperature for cooking fish is between 350-380°F (175-190°C), with lower temperatures resulting in a soggy exterior and higher temperatures burning the exterior without fully cooking the interior. The size of the fish fillets and the amount of fish added to the fryer at once can also impact the cooking time, with thinner fillets and smaller batches cooking more quickly. On average, a thin fillet of fish will take around 3 minutes to cook on each side, while a thicker fillet may take up to 15 minutes.
How long to cook fish in a deep fat fryer
| Characteristics | Values |
|---|---|
| Oil temperature | 170–180°C, 350°F-380°F, or 175°C-190°C |
| Cooking time | 3-4 minutes per side, 8 minutes total, or 10-15 minutes total |
| Oil type | Vegetable oil, canola oil, peanut oil, or palm oil |
| Fish preparation | Cut into even-sized pieces, battered, or breaded |
| Fish type | Tilapia, cod, haddock, pollock, or salmon |
| Serving size | 4 servings, 2-4 people, or 450g |
| Fish thickness | 0.5-2cm |
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What You'll Learn
Oil temperature: 170-190°C, or 350-380°F
To deep-fry fish, it is recommended to heat the oil to between 170–190 °C (350-380 °F). Most seafood should be fried at temperatures between 350 to 375 °F (177-191 °C). Smaller, thinner pieces of fish should be cooked at around 375 °F (191 °C), while thicker pieces should be cooked at around 350 °F (177 °C).
It is important to maintain the oil temperature when deep-frying. When food is added to the fryer, the oil temperature will drop. To avoid this, work in small batches, adding only a few pieces of fish to the fryer at a time. If needed, you can reheat all the seafood at the end by preheating your oven to 300 °F (149 °C) and placing the cooked fish on a metal cookie sheet for 2 to 3 minutes.
To test if your oil is at the correct temperature, you can use a cooking thermometer that is rated for use in hot oil, or you can drop a small cube of bread into the oil. If the bread browns in 30-35 seconds, the oil is about 160 °C (320 °F). If it browns in 15 seconds, it’s close to 180 °C (356 °F), and if it browns in 10 seconds, the oil is at around 190 °C (374 °F).
The best appliances for deep-frying fish are a countertop deep fryer or an electric frying pan, as they regulate the temperature for you. However, if you don’t have either of these, a cast-iron skillet or Dutch oven on the stovetop can also work. When deep-frying on the stovetop, use a wok or any pan that’s tall enough to hold two to three inches of hot oil with room to spare. Dutch ovens are a good option because it’s nearly impossible to overload them with food and cause an oil spill.
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Oil type: vegetable, canola, peanut, or palm oil
When deep-frying fish, it's important to use an oil with a high smoke point and a neutral flavour. This is because you'll be cooking at very high temperatures, and you'll want the flavour of your fish to come from the batter and seasoning, not the oil.
Vegetable oil is flavourless and affordable, making it a good option for deep-frying fish. Canola oil is also flavourless, light in texture, and moderately priced, making it one of the most versatile options for deep-frying. It has a high smoke point of between 375 and 450 degrees Fahrenheit, which means you can fry foods at high temperatures without the risk of the oil burning. It's also the oil of choice for many fast-food chains, including Popeyes and McDonald's.
Peanut oil has one of the highest smoke points of all cooking oils and is a good choice if you want to add a nutty flavour to your dish. It's commonly used in Asian cuisine and pairs well with other flavours. If you're seeking a nutty flavour, sunflower oil is another option, but only if it's cold-pressed and unrefined.
Palm oil is not mentioned as frequently as the other oils, but it is still a valid option for deep-frying.
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Fish preparation: cut into even-sized pieces, season, coat
Fish preparation is key to achieving the perfect deep-fried fillets. Start by cutting your chosen fish into even-sized pieces. This ensures uniform cooking, so you don't end up with some pieces overcooked and others undercooked. The size of the pieces will depend on the type of fish and your personal preference, but aim for a thickness of around 1.5-2 cm.
Next, it's time to season your fish. You can simply sprinkle salt and pepper over the fish, or get creative with your seasonings. Try a combination of salt, sugar, and red pepper, or add dried basil or Old Bay Seasoning to your flour. You can also season the dusting flour if you wish. This will add flavour to your fish and enhance the taste of your final dish.
After seasoning, it's time to coat your fish. This step will help seal in the moisture, ensuring the fish cooks gently in its own steam and preventing oil from penetrating the flesh. There are a few different methods you can use for coating:
- The traditional method involves a simple flour, egg, and breadcrumbs coating. First, pat your fish dry with paper towels. Then, dip the fish pieces into flour, turning to coat all sides, and shake off the excess. Next, dip the fish into a beaten egg mixture, followed by breadcrumbs (such as panko), pressing to coat evenly.
- For an extra crispy coating, you can use a beer batter. Dip your fish pieces into a mixture of flour, egg, and beer, or try a 50/50 mix of vodka and beer for an even lighter and crispier batter.
- For a gluten-free option, use a mixture of rice flour, tapioca flour, onion powder, garlic powder, red pepper, baking powder, turmeric, black pepper, salt, and sugar. Whisk in some club soda just before frying for an extra crispy coating.
Once your fish is coated, let it sit for a few minutes to allow the coating to set. You can now heat your oil to the desired temperature and carefully lower the prepared fish into the fryer, following the cooking instructions for your specific recipe.
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Fry time: 3-4 minutes per side, 10-15 minutes total
When frying fish, the temperature of the oil is crucial. If the oil is not hot enough, the fish will be oversaturated and mushy. If the oil is too hot, the exterior of the fish will scorch, and the interior will remain raw. The optimum temperature for frying fish is between 175 °C and 190 °C.
Before frying, the fish should be cut into evenly sized pieces to ensure uniform cooking. The fish should be coated in a batter or breadcrumb coating. This coating seals in the moisture, allowing the fish to cook gently in its own steam and preventing oil from penetrating the fish. The coating also stops the fish from flavouring the oil.
When frying, only cook a few pieces of fish at a time. Overloading the oil will cause the temperature to drop, and the fish will be greasy. Small batches are easier to control and will help to maintain the oil temperature, ensuring perfect frying.
The time it takes to fry fish depends on the type of fish, its thickness, and the quantity being cooked. A thin tilapia fillet, for example, will cook in about 3 minutes per side. For a total cooking time of 10-15 minutes, the fish should be fried for 3-4 minutes on each side. This will give the fish enough time to cook through and achieve a crispy exterior.
After frying, the fish should be placed on a wire rack or a layer of paper towels to drip dry and allow the steam to escape. This will prevent the fish from becoming soggy and help maintain its crispy texture.
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Serving suggestions: tartar sauce, potato chips, lemon
Fish cooked in a deep fat fryer can be served with tartar sauce, potato chips, and lemon. Here are some ideas on how to incorporate these elements into your dish:
Tartar Sauce
Tartar sauce is a classic condiment that pairs well with fried fish. You can purchase it from a store, or make it at home by combining mayonnaise, dill, pickle relish, apple cider vinegar, and sugar. Homemade tartar sauce can be stored in an airtight container in the refrigerator, where it will last for about a week but can be enjoyed for up to two weeks.
Potato Chips
Potato chips are versatile and can be used in a variety of ways beyond simply snacking. Here are some ideas to incorporate them into your meal:
- Crushed potato chips can be used as a coating for chicken or fish. This adds a crunchy texture and a unique flavour to your protein of choice.
- For a sweet and savoury treat, drizzle melted chocolate over potato chips. You can also substitute apple slices for the potato chips if you're looking for a healthier option.
- If you're feeling creative, try making potato chip cookies. These cookies have a light and crisp texture, and the potato chips add an interesting flavour and crunch.
Lemon
Lemon is a great way to add a tangy, fresh flavour to your fried fish. Here are some ways to incorporate it:
- Lemon wedges or slices can be served on the side, allowing each person to squeeze the desired amount of lemon juice over their fish.
- Lemon can also be incorporated into a sauce. For example, a lemon butter sauce can be drizzled over the fish as it cooks, adding moisture and flavour.
- Lemon can also be used as a garnish. Thin lemon slices or slivers can be placed on top of the fish, adding a pop of colour and freshness to the dish.
By combining these elements, you can create a delicious and well-rounded meal. The tartar sauce and lemon add a tangy freshness, while the potato chips provide a crunchy texture and an opportunity for creative flavour combinations. Enjoy experimenting with these serving suggestions and tailoring them to your taste preferences.
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Frequently asked questions
The cooking time depends on the type of fish and the thickness of the fillets. A thin tilapia fillet, for example, will cook in around 3 minutes per side. As a general rule, fish is fried until golden brown and cooked through.
The optimum temperature for frying fish is between 170°C and 190°C. If the oil is too hot, it will scorch the exterior of the fish and prevent the inside from cooking. If it's too cold, the fish will absorb too much oil and become mushy.
To get crispy fish, fry in small batches to avoid lowering the oil temperature. Use a wire rack to drip dry the fish, rather than placing it on paper towels, to avoid losing the crispy coating.
Cut the fish into evenly sized pieces to ensure uniform cooking. Then, coat the fish with flour, egg, and breadcrumbs or batter.
