Using a frying pan on the stove with medium-high heat and clean cooking oils with a high smoke point is the safest way to fry fish. You may also use an air-fryer, if available. Deep frying uses very high heats which tend to alter the chemical compound of cooking oils creating free radicals. The oils turn rancid and become carcinogenic when charred. It is easier to control the temperature of a frying pan or skillet while using very stable cooking oils such as avocado oil or ghee.