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Sprinkle the fish with a bit of salt and pepper.
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Dip each fish fillet into the egg wash, then roll in the breading to coat well. Shake to remove excess.
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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.
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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.
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Transfer to a paper towel lined plate, and repeat until the rest of the fish or seafood is done.
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Serve hot.