Crispy, Crunchy, Crave-worthy: The Tastiest Fried Fish Options

The satisfying crunch of golden fried fish is hard to resist. When done right, frying seals in succulent moisture while coating the fish in an ultra-crispy crust. But not all fish is created equal when it comes to frying. The preparation and type of fish make all the difference in achieving the perfect texture and flavor.

In this guide, we’ll uncover the very best fish species for frying to crispy perfection. You’ll learn their advantages over other options, plus tips on choosing, preparing, and cooking for mouthwatering results. With this knowledge, you can create the most scrumptious and tastiest fried fish at home.

What Makes Some Fish Better for Frying?

Frying fish beautifully relies on finding varieties with the right qualities:

• Firm flesh – Holds up to frying without falling apart
• Mild flavor – Doesn’t compete with breading/batter taste
• Low moisture – Crisps up nicely without steaming
• Sturdy texture – Turns fully cooked, not rubbery when fried

Fish that meet these criteria fry up to perfection. Their dense structure won’t flake into bits, and their neutral taste balances well with crunchy coatings. Plus, they cook up tender within and crispy outside.

The Top 3 Tastiest Fried Fish

With their ideal traits for frying, these 3 fish choices consistently provide the best flavor and texture:

1. Tilapia

This mild, firm white fish is a fried favorite for good reason

Benefits:

• Delicate, neutral flavor
• Sturdy yet tender texture
• Low fat content means less oil absorption
• Takes well to breadings and batter

Tips: Choose uniform fillets under 1 inch thick. Fry 3-4 minutes at 350°F.

2. Catfish

A southern staple, catfish fries up deliciously time and time again.

Benefits:

• Dense yet moist texture
• Holds its shape perfectly when fried
• Distinctive, savory flavor
• Stands up to bold seasonings

Tips: Look for plump fillets and fry 5-6 minutes at 375°F.

3. Striped Bass

This flaky white fish has a firmness perfect for frying.

Benefits:

• Mild, sweet taste
• Robust flesh that doesn’t fall apart
• Crisps up beautifully
• Takes on flavors well

Tips: Fry skinless fillets 4-5 minutes at 350°F.

While preferences vary by region, tilapia, catfish, and striped bass consistently top the list of tastiest fish for frying. Their density, neutrality, and cookability all make them ideal candidates.

Prepping Fish Correctly for the Best Results

Proper prep is key to the fish frying up deliciously:

• Choose fresh fillets – Bright, shiny, firm flesh without smells.

• Cut uniformly – Even sizes cook evenly.Aim for 4-6 oz.

• Pat dry thoroughly – Removes excess moisture for crisper crust.

• Season simply – A light sprinkle of salt and pepper.

• Chill first – 30 minutes in the fridge helps crust adhere.

• Batter lightly – Thin, even coat allows fish to shine.

• Rest before serving – 3 minutes lets oil drain off and sets crust.

With the right prep, you’ll end up with tender fish enveloped in a crispy, flavorful crust.

Breading vs Battering – Which is Best?

Both breading and battering have devoted fans. Here’s how to decide:

Breading

• Provides craggy, irregular crust
• Crisps up nice and crunchy
• Lets flavor of fish shine through
• Can fall off if fish isn’t dry enough

Batter

• Makes a smooth, uniform coating
• Extremely crunchy and crackly
• Adds lots of flavor itself
• Can make fish greasy if too thick

For mild fish, opt for batter to add flavor. For strongly flavored fish, try breading to let its taste come through.

Cooking Methods for Perfectly Fried Fish

With the right technique, you can achieve fish fried to golden perfection:

• Pan frying – Quick and easy. Use 1-2 inches oil in a heavy skillet.

• Deep frying – Best crunchy crust. Use 4-6 inches oil in a stockpot.

• Air frying – Healthier option. Mist fish with oil before air frying.

• Temperature – Heat oil to 350-375°F to crisp without burning.

• Doneness – Cook fish until it flakes apart easily with a fork.

• Draining – Let fried fish rest on a rack to allow excess oil to drip off.

With some practice, you’ll become a pro at frying up deliciously crispy, juicy fish fillets at home.

6 Tasty Ways to Serve Up Fried Fish

Once fried to golden perfection, try these fun ways to serve up your fish:

• Fish tacos – Top with lime juice, cabbage, avocado
• Fish sandwiches – Layer fried fillets on buns with tartar sauce
• Fish & chips – Serve with thick-cut fries and malt vinegar
• Fish po’ boy – Pile fried fish onto a toasted sub roll
• Fish basket – Offer fillets with coleslaw and hushpuppies
• Fish platter – Arrange pieces over grits or rice

With so many easy, appetizing options, you’ll want to fry up batches of fish often for meals full of flavor and crunch!

Fried Fish FAQs

If you’re new to frying fish at home, here are some common questions answered:

Q: Should fish be wet or dry before frying?

A: Always pat fish fillets dry before coating & frying. The drier the surface, the crispier it will fry up.

Q: Is frozen fish ok to use for frying?

A: Yes, frozen fish works well for frying too. Just thaw it properly in the fridge before using.

Q: What oil is healthiest for frying fish?

A: Oils like canola, peanut, and olive oil have high smoke points making them good choices.

Q: How can I tell if the oil is hot enough for frying?

A: Use an instant read thermometer for an exact temperature. Otherwise, drop a small breadcrumb in the oil to test it.

Q: Is it necessary to let fried fish drain on a rack?

A: Draining helps remove excess grease so the fish isn’t too oily. But skipping it once won’t ruin the dish.

Beyond Frying: Cooking Fish Like a Pro

Looking to expand your seafood skills? Try these easy, tasty ways to cook fish:

• Baked – Top with lemon, herbs, butter or breadcrumbs
• Grilled – Baste with a zesty marinade while cooking
• Blackened – Coat with spicy Cajun seasoning before sautéing
• Poached – Simmer fillets gently in aromatic liquid
• Broiled – Watch carefully under high heat for a crunchy crust

With the right prep and cooking method for each technique, you can master cooking fish beautifully every time.

Enjoy the Magic of Mouthwatering Fried Fish

Satisfying crunch. Succulent, steamy meat. Vibrant, golden crust. Fried fish done properly is a feast for all the senses that can’t be beat. With the ideal fish species and proper technique, you can create delectable fried fillets at home that rival any restaurant.

Stick to firm, mild varieties like tilapia, catfish and striped bass for the very best flavor and texture when frying. Prep the fillets correctly, coat with your favorite breading or batter, and fry at the right temperature. Drain the finished fish well before serving up this crispy treat.

The next time a fried fish craving hits, grab your favorite mild white fish and whip up a batch. Your first crunchy, delicious bite will convince you that fried fish is a meal you’ll want to enjoy often. So break out the breadcrumbs and fry up some fun!