That way the center will not overcook while you are getting good color on the outside. For deep frying, you should not overload the fryer, and use thin fish that are most suitable for deep frying. These simple modifications will give you great taste and texture, and save you money so you can eat fish more often. Remember to cheat like I do, to make sure the fish is properly cooked at the center, glossy white and shiny, and a little under done for tuna. J ust a few tips for buying frozen seafood.
Good fish is solidly frozen, glossy.
If the fish has a brown bloodline, like swordfish, it should be clear and well defined, not blurry. There should be no signs of partial thawing and refreezing, white or dark spots, papery edges or discoloration. The packaging should be tight, air and moisture proof, with no tears of punctures, and there should be no ice or ice crystals showing. Make sure that the fish you select is stacked below the load line of a horizontal freezer case. If there is a visible temperature gage, it should indicate below zero.