Few meals foster such a sense of community as a fish fry. A good fish fry brings people together, whether they’re in the basement of a church on a Friday night or at a picnic table after a morning of catching crappie. Having a few baskets of fried fish fillets is often the start of some good laughs, stories, and B S. ing.
Unfortunately, those gatherings have been few and far between during a year of coronavirus. On the plus side, even a small fish fry with family can be more than just a meal. If you want to know how to fry fish, this guide has everything you need to know, like what oil to use, the difference between beer-battered and flour-coated fish, and more. Want to take your fried fish to the next level? Read on.
Frying fish to golden, crispy perfection requires precision when it comes to oil temperature and cook times. Undercook your fish and it will be soggy and underdone. Overcook it and you’ll end up with dry, overcooked fish. Follow this guide to learn the ideal frying temperature for different types of fish as well as how long to fry them.
Choosing the Right Oil
The first step in frying fish is selecting the right oil Oils like canola, vegetable, peanut and sunflower work well for frying fish The smoke point or temperature at which oil starts burning is an important factor. Oils with smoke points between 375°F and 400°F are best for frying fish. You also want to consider the flavor – oils like olive oil and peanut oil will impart their own distinctive taste.
Preparing the Fish
Start with fresh, high-quality fish fillets without bones. Salmon, cod, halibut, tilapia, catfish and bass all fry up nicely. Pat the fish dry with paper towels before frying. This helps the batter or breading adhere better. Cut fish into equal sized portions, about 1 inch thick. Thicker cuts can be butterflied so they cook evenly.
Batter, Breading and Seasonings
- Beer batter made with a light beer like pilsner provides an airy, delicate crust. The carbonation helps it get crispy.
- A basic flour dredge seasoned with salt, pepper and spices also works well. Soak fish in buttermilk first to help the coating stick.
- For extra crunch, use panko breadcrumbs or cornmeal in the breading.
- Seasonings like paprika, garlic powder, cayenne and oregano add lots of flavor.
- For stronger flavored fish like salmon and trout, use more seasonings so the coating balances with the fish.
Ideal Frying Temperature
The optimum oil temperature for frying fish is between 350°F and 375°F. Using a deep fry thermometer is crucial to maintain the right temp. Here are recommended temperatures for various types of fried fish:
- Battered white fish like cod and tilapia: 365°F
- Catfish nuggets: 365°F
- Chicken strips or wings: 350°F to 375°F
- Thicker fish steaks or fillets: 375°F
Heat the oil 5 to 10 degrees higher to allow for temperature drop when adding fish. Adjust heat to keep oil between 350°F and 375°F.
Cook Times Based on Thickness
The thickness of the fish determines how long to fry it. Follow these general guidelines:
- Fish fillets or nuggets, 1/2 inch thick: 2 to 3 minutes
- Fish fillets, 3/4 to 1 inch thick: 3 to 5 minutes
- Fish steaks and whole fish: 8 to 10 minutes
Thicker cuts need longer cook times. Pieces should float right after adding to oil. If not, the oil is not hot enough. Continue frying until coating is crispy and golden brown, turning over halfway through. The fish should flake easily with a fork when it is done.
Frying Tips and Techniques
- Use a thermometer and adjust heat to maintain oil temperature.
- Avoid overcrowding the fryer, which lowers oil temp.
- Allow oil to return to temp between batches.
- Let oil drain off fried fish before removing from fryer.
- Place fried fish on a wire rack rather than paper towels to allow airflow and keep exterior crispy.
Serving Suggestions
Fried fish tastes delicious on its own or with squeeze of lemon. Tartar sauce, cocktail sauce and remoulade sauce are classic accompaniments. Fried fish also pairs well with french fries, coleslaw, hushpuppies and fried okra. A crisp lager or pilsner cleanses the palate.
Safety Tips
- Use caution when cooking with hot oil.
- Keep face and hands away when adding food to avoid splatter.
- Let oil cool completely before straining and disposal.
- Wash dishes that held raw fish separately from other items.
Frying fish requires paying close attention to temperature, cook times and preparation. With the right technique, you can enjoy restaurant-quality fried fish at home. Crispy, golden fillets or nuggets are sure to please a crowd. Just be sure to take proper safety precautions when deep frying. Follow this guide for foolproof fried fish everyone will love.
What’s the Best Size Fish to Keep?
I’ve found an average width of 1 inch is about perfect when frying in 375- to 400-degree oil. Length can be different, but when panfrying, make sure not to crowd the pan. A crowded pan gives off steam, which can soften the outsides of the fish and make it soggy. Much more than an inch, and the fish might not be cooked all the way through by the time the outside is golden brown. So cut up your fillets in portions you want to serve, but butterfly cuts thicker than 1 inch.
The Best Fish to Fry
Most restaurants serving fried fish often opt for haddock or Alaskan cod. The texture of both is good after a deep fry, and the fish tastes fresh almost every time. You can likely find these fish at most grocery stores.
But anglers can do better. For anyone looking to serve up his or her catch, there are many options and opinions of course vary on what is the best-tasting fried fish. My only criteria: No bones. That means if you like the taste of northern pike like I do, make certain to fillet and fry in such a manner that zero y-bones appear in the fried loaf. For walleye, depending on the size of your catch, this could also mean being diligent to “zipper” the fish to remove bones.
In no particular order, these are my favorite fish to fry: crappie, bluegill, walleye, largemouth bass (from the cold Pacific Northwest waters in late fall), and catfish.
All of these fish, which are all white flesh, taste fresh and clean and are tender when cooked. (Well, catfish does have its unique slightly less-than-clean flavor profile. ) There are other great options of course: trout, perch, tilapia, halibut, whitefish. It depends on the fish, but as a general rule, if the fish has stronger flavors like trout, salmon, or steelhead, you may want to coat it in a stronger batter to balance out the flavors. This could mean using a darker beer in your beer batter or a lot of different spices in your flour dredge. I had fried catfish at a pub in Wichita years ago. The flour mix had crushed cereal in it, I think it was cornflakes. It was very tasty.
When it comes to keeping and eating bass, I usually catch and release them, but I have fished in places where keeping bass is good for the overall population. I have also found that bass from colder waters taste much better than bass from warmer waters.
Finally, a note about bleeding fish: I think you should do it before the fish dies, because if you don’t, the blood could settle in the muscles. To do this, make sure your livewell works or that you have an ice-filled cooler on hand. Then, cut the fish’s throat to let the blood drain before it turns over on its back. This kills the fish relatively quickly and humanely. Place bled fish on ice so you can keep fishing.
