How Long Should You Fry Fish in a Deep Fryer for Perfectly Cooked Results?

Frying fish in a deep fryer is one of the most popular cooking methods for achieving a beautifully crispy golden crust and tender flaky flesh. But nailing the ideal frying time can seem tricky, especially when factors like fillet thickness, oil temperature, and fish type come into play. You want crunchy batter on the outside while ensuring the fish is cooked through without drying out.

So how long exactly should you fry fish in a deep fryer? What visual and textural signs indicate done-ness? This guide covers everything you need to know for frying fish fillets to perfection every time.

Key Tips for Deep Frying Fish

Before we dive into specific frying times, here are some useful tips:

• Choose oil with a high smoke point like canola, peanut or vegetable oil. This allows the oil to withstand high heat.

• Use a thermometer and preheat oil to 350-375°F This prevents oil from saturating the fish

• Pat fish dry thoroughly before coating in batter or breadcrumbs Excess moisture causes spattering

• Work in small batches to maintain oil temperature. Don’t overcrowd.

• Let oil return to temperature between batches. Fried food lowers oil temp.

• Look for golden brown batter and opaque, flaky flesh when fish is done.

• Drain fried fish on a paper towel-lined plate before serving.

How Long to Fry Different Thicknesses of Fish Fillets

The thickness of your fish fillet is the best determinant for how long to fry. Use these general guidelines:

1⁄4 to 1⁄2 inch thick: 2 to 3 minutes per side

1⁄2 to 1 inch thick: 3 to 5 minutes per side

1 to 1 1⁄2 inch thick: 5 to 7 minutes per side

Again, frying time can vary slightly based on the exact size, shape and density of the fillets. Always check for visual doneness cues, which we’ll cover next.

What to Look for When Fish is Done Frying

Rather than obsessing over an exact minute count, let the sight and feel of the fish guide you. Signs that your fish is perfectly fried include:

• Golden, crispy coating: The batter or breading turns an even golden brown.

• Flaky flesh: The fish flakes easily with a fork and is opaque throughout. No translucent areas.

• Crunchy crust: The exterior coating feels crispy when tapped, not soft or soggy.

• Easy release: Fish should release cleanly from the basket or fryer surface when gently nudged with tongs.

Fry Multiple Smaller Fillet Pieces for Even Cooking

For easier frying, opt for smaller 1-2 inch wide fillet strips over one giant fillet. Smaller pieces fry more evenly since heat penetrates quicker. Just reduce the cook time by a minute or two for thinner strips.

Halved butterfly fillets are another good option. Cut lengthwise through thicker fillets before frying.

How Long to Fry Boneless Versus Bone-In Fillets

Boneless fillets cook faster than fillets with the bone still intact. For bone-in pieces, increase frying time by 1-2 minutes per side.

The bone partially shields the meat, slowing down cooking. Go by internal flakiness, not batter color, for doneness on bone-in fish.

Adjusting Fry Time for Thicker Fish Steaks or Whole Fish

Besides fillets, you can also deep fry thicker fish steaks or even whole small fish like smelt or anchovies.

For fish steaks 1 1⁄2 to 2 inches thick, increase fry time to 6-8 minutes per side.

Whole smaller fish will need 8-12 minutes total to fully cook. Again, cut into the flesh to check for opacity.

How Long to Fry Frozen Versus Thawed Fish

Deep frying frozen fish is convenient but does require longer cooking. An extra 2-3 minutes per side is usually needed for frozen fillets or steaks versus thawed.

For safety, frozen fish must reach an internal temperature of 145°F according to the FDA. Use a thermometer to verify when frying frozen fish.

Thawed fish cooks faster as heat can penetrate the flesh easier. Always thaw fish properly in the fridge before frying, not at room temperature.

Tips for Frying Fish That’s Not Overly Greasy

To prevent greasy fish, here are some key tips:

• Use a thermometer and don’t let oil dip below 350°F.

• Avoid overcrowding the fryer, which brings down oil temp.

• Blot fried fish with paper towels to remove excess surface oil.

• Use a light breading versus heavy batters which can absorb more oil.

• Allow oil to fully preheat before adding fish. Adding food cools the oil.

How Long to Fry Different Types of Fish

The specific species of fish also impacts frying time slightly. Firmer, dense fish take a little longer than more delicate flaky varieties.

• Tilapia: 2-3 minutes per side

• Cod: 3-4 minutes per side

• Catfish: 3-5 minutes per side

• Trout: 3-5 minutes per side

• Flounder: 3-4 minutes per side

• Sole: 2-3 minutes per side

Oil Temperature Matters More Than Time When Frying

Maintaining the ideal 350-375°F oil temperature trumps time when deep frying. If oil falls below this range, fish will absorb oil and turn greasy. If oil gets too hot, batter can burn before fish cooks through.

Use an instant-read thermometer to monitor temperature. Adjust heat to maintain oil in the sweet spot. Let oil fully reheat between batches.

What About Double Frying Some Cuisines Recommend?

Some recipes call for double frying, which is quickly frying then repeating for a second, shorter round. This further crisps the crust but can also increase oil absorption. For home cooking, single frying is usually sufficient when done properly at ideal heat.

Expert Tips to Remember

• Don’t fry too many pieces at once. Work in small batches.
• Breading adds time, so reduce cook time by 1 minute or so.
• Let oil reheat fully between batches for best results
• Peek inside fish to check for flaky opacity, not just coating color.

Sample Fried Fish Recipes to Try

Now that you know how long to fry fish fillets for picture-perfect results, give these delicious recipes a try:

• Crispy Haddock with Remoulade Sauce
• Cajun Blackened Catfish
• Old Bay Fried Shrimp
• Coconut-Crusted Tilapia
• Panko-Fried Cod Sandwiches

With the right technique, you can enjoy pub-worthy fish and chips or fish tacos at home. Just be sure to have a thermometer handy and keep the oil nice and hot. Follow visual cues like color and texture over any strict time limit. Soon you’ll be frying fish like a pro!