Frying Fish: Perfect Timing For Crispy, Golden Fillets

Deep-fried fish is a popular dish, but how long should you fry it for? The answer depends on the type of fish, the temperature of the oil, and the thickness of the fillets. On average, it takes around 4 to 6 minutes to deep fry fish in a deep fryer at temperatures between 350 and 375 degrees Fahrenheit. The fish is ready when it turns golden brown and floats to the top of the oil. It's important to fry in batches to maintain the oil temperature and ensure even cooking.

Characteristics of Deep Frying Fish

Oil temperature

Heating the oil to the right temperature is essential for achieving the desired crispy texture of the fish. If the oil is not hot enough, the fish will absorb too much oil and become greasy. On the other hand, if the oil is too hot, the fish may burn or cook unevenly. Therefore, it is important to use a deep-fry thermometer to monitor the oil temperature and adjust the heat accordingly.

When using an electric deep fryer, set the temperature to 350 to 375 degrees Fahrenheit. Most deep fryers have adjustable temperature controls, allowing you to set the desired temperature. If using a deep, heavy-bottomed saucepan on the stovetop, heat the oil over medium-high heat until it reaches the desired temperature. Use a deep-fry or candy thermometer to monitor the oil's temperature, as it can be dangerous to heat oil without proper tools.

It is important to note that the oil temperature will drop slightly when the fish is added to the fryer. Therefore, it is recommended to heat the oil slightly above the target temperature to compensate for this drop. Additionally, fry the fish in batches to maintain the oil temperature and prevent overcrowding, which can result in uneven cooking and greasy fish.

By maintaining the proper oil temperature and following the correct frying techniques, you can ensure that your deep-fried fish turns out crispy, golden brown, and delicious.

Oil type

When deep-frying fish, it's important to use an oil with a high smoke point—the temperature at which the oil starts to smoke and turn acrid. Oils with a smoke point below 375°F are not suitable for deep-frying fish, so extra virgin olive oil and butter, for example, are out.

Some good options for deep-frying fish include:

• Canola oil
• Peanut oil
• Vegetable oil
• Sunflower oil
• Safflower oil
• Rice bran oil
• Grapeseed oil
• Avocado oil

You can also experiment with mixing oils to get the right balance of flavour and smoke point. For example, you could mix bacon grease with sunflower oil, or duck fat with canola oil.

Fish preparation

The first step in preparing your fish for frying is to cut the fish into small, evenly sized chunks or fillets. If you are using a thick fillet, such as haddock or cod, you may want to cut it into smaller pieces to ensure even cooking.

Next, you will need to prepare a batter. There are several options for this: a simple flour and salt mixture, a flour, egg, and beer mixture, or a batter made with flour, baking powder, and a liquid such as beer or milk. You can also add seasonings to your flour mixture, such as black pepper, or other spices like Cajun seasoning.

For a basic flour and salt mixture, place your fish fillets in a bowl and coat them with the flour mixture. For a more complex batter, mix the dry ingredients in a large bowl, and then add the liquid, whisking until you have a smooth batter with the consistency of double cream.

Once your batter is prepared, coat the fish pieces thoroughly. You can let the battered fish sit for a few minutes to allow the batter to set, or you can fry it immediately.

If you are using a thick batter, you may want to flour the fish first, then dip it in the batter, as this will help the batter stick to the fish. For thinner batters, this step may not be necessary.

When you are ready to fry, carefully lower the fish into the hot oil, being careful not to crowd the fryer. Fry in batches if needed to maintain the oil temperature and prevent the fish from sticking together.

For best results, use a neutral oil with a high smoke point, such as vegetable, sunflower, peanut, corn, or canola oil. Heat the oil to between 350 and 375 degrees Fahrenheit before adding the fish.

Fry the fish for 4 to 6 minutes, depending on the size and thickness of the pieces. The fish is done when it is golden brown and floating to the top of the oil.

Remove the fish from the oil with a slotted spoon or tongs and place it on a plate lined with paper towels to absorb any excess oil. Serve hot and enjoy!

Batter ingredients

The batter is arguably the most important part of fried fish, providing a glorious crunch and protecting the fish from drying out. A simple batter can be made with just flour and water, but there are several variations to add flavour and texture. Here are some ingredients you can use to make delicious fish batter:

Flour

The type of flour you use can vary depending on your desired outcome. All-purpose flour is a good standard option, but you can also use self-raising flour, which is the same as a cup of plain flour plus a teaspoon of baking powder. Low-protein flour, sold as self-raising flour for cakes, sponges, and steamed buns, can also be used for an even crispier texture.

Liquid

Water is the most basic liquid to use in a fish batter, but you can also use beer, soda water, or milk. Beer, particularly a dark amber beer, will give the batter a light and airy texture. Soda water contains carbon dioxide, which creates little bubbles that become trapped in the batter and expand when they hit the hot oil, resulting in a thin and airy batter. Milk contains proteins that help the batter adhere to the fish and promote browning.

Spices

Spices can be added to your batter to enhance the flavour of your fried fish. Smoked paprika, onion powder, garlic powder, and salt are all popular options. You can also add black pepper, seasoned salt, or your own blend of spices to suit your taste preferences.

Eggs

Eggs help to create a nice texture and bind the batter together. If you are using eggs, simply stir in a lightly beaten egg until the batter is smooth.

Baking Powder

Adding baking powder to your batter will ensure a light and crispy exterior. However, be careful not to let this batter sit too long after you make it, as it will lose its leavening punch.

Oil

When frying your battered fish, it is important to use an oil suitable for high temperatures, such as lard, vegetable, canola, peanut, or rice bran oil.

Frying time

When frying, do not overcrowd the fryer, as this will cause the oil temperature to drop. Fry your fish in batches, adding only a few pieces at a time. The frying time will vary depending on the thickness of the fillets, but on average, it should take between 4 and 6 minutes for the fish to cook through and turn golden brown. For thicker fillets, you may need to increase the frying time by a minute or two.

As a visual cue, your fish is ready when it turns golden brown and floats to the top of the oil. Use a slotted spoon or tongs to remove the fish from the hot oil, and place it on a plate lined with paper towels to absorb any excess grease. Allow the oil to cool completely before disposing of it.

It is important to note that frying times may vary slightly depending on your specific deep fryer and the type of oil used. Always refer to the manufacturer's instructions for your deep fryer and follow safety precautions when working with hot oil.

Frequently asked questions