Frying fish in a deep fat fryer will get you a crispy crust on the outside and a moist fish inside. But there is more to this than simply dropping fish in hot oil.
The fat should be at a constant temperature, 375 degrees F, and the coating should be thick enough to cover the fish. The outside breading protects the fish from absorbing too much oil, and protects the oil from any moisture from the fish or seafood.
Batters work well with deep fat frying, and the procedure works with most types fish and seafood.
Deep Fat Fried Fish or Seafood
- 2 pounds fish fillets (or desired seafood such as shrimp, etc.)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg beaten with 1 tablespoon milk
- 1 cup desired breading
- Note: if using a batter, dredge the fish in a dusting of flour to help the batter adhere to the fish or seafood
- Sprinkle the fish with a bit of salt and pepper.
- Dip each fish fillet into the egg wash, then roll in the breading to coat well. Shake to remove excess.
- Place in a deep fat fryer or frying kettle with oil hot, set to 375 degrees F. The use of a thermometer is helpful. Fry until browned, and the fish tests done.
- If using a batter, dip the fish or seafood into the batter and lift out to drain excess batter. Fry until browned and the fish or seafood tests done.
- Transfer to a paper towel lined plate, and repeat until the rest of the fish or seafood is done.
- Serve hot.