When you deep fry fish, the fish is totally submerged in hot fat or oil. The pan used for deep frying should be deep enough to hold 2 to 3 inches of hot fat. A 4 to 6 inch deep pan is good because it helps to control spattering. If possible a conventional deep fryer works best. When choosing a fish for deep frying remember a lean type deep fries better than an oily one. For more tips on deep frying fish click on, TIPS FOR DEEPFRYING FISH
The best oils to deep fry fish in are peanut oil, corn oil and canola oil in that order. . Put enough oil in the pan to make sure the fish can float, usually 2 to 3 inches.
1. Heat the oil to 360 degrees. A deep frying thermometer is the best way to regulate heat. If you don’t have a thermometer, wet you finger with water and flick it at the hot oil. If the oil is hot enough it will sizzle when the water hits the oil. You don’t need much water, just a small drop. Do not let the oil get too hot. If it starts to smoke it is too hot.
2. Prepare the batter or breading.
For Breaded fish
Beat 2 eggs with 2 tablespoons of milk. Rinse the fish fillets in cold water and pat them dry with paper towels.
Salt and pepper the fillets and coat them lightly with flour.
Dip the fillets in the beaten egg mixture and then in the breading. You can use things like crushed corn flakes, crushed Croutons, bread crumbs or corn meal. There is a lot of pre seasoned coatings in stores that work great also. Plain, seasoned flour works to.
3. Bread or batter the fish and lower it gently into the hot fat. If you are using a conventional deep fryer have the basket in the oil before you add the fish. Do not put it in the basket and then submerge or the coating will get stuck on the basket and you will lose some of it. Do not crowd the fish. It is better to fry it in batches. If you put to many pieces in the hot fat at one time it will lower the temperature of the oil and cause the coating to be greasy.
4. Deep fry the fish until golden brown, usually about 2 to 6 minutes, depending on the thickness.
5. When the coating is nicely browned, drain the fish. Placing it on a rack above a cookie sheet works great but if you don’t have that paper towels on a plate will work. If you want a deep fried taste from the oven try oven frying fish.