Fried foods have a reputation of being heavy and greasy, but frying right produces delicate crunchy crust while preserving the flavorful inner flesh. Today we explore the tricks to perfect fish frying. The biggest advantage is the crisp texture and flavor, and if the oil is the correct temperature and the fryer is not overloaded, little fat is absorbed.
Olive oil stands up to frying temperatures for a few batches.
It is a good, healthy oil and has the best flavor for simple fried foods. Corn oil also handles high temperatures but has some cholesterol and a richer, fuller flavor. Lay out all the ingredients, set the table, warm the serving plates in the oven and cut lemons and other garnishes and prepare sauces or side dishes so they are ready. Every second the fried fish sits, the texture and flavor declines. Finally when everything is ready, fill a large, deep, skillet or pot to about 3 to 4 inches in depth with the desired oil, making sure there is room for the bubbling oil to expand 40 percent or more during cooking.