Best advice for frying fish?

- don’t apply breading until right before it goes into the grease

- don’t overcrowd the pot

- drain on a wire rack not paper towels

- don’t over overcook them which is a simple but very common mistake

I always like to throw some raw onion in the oil while fish is frying, and put a few slices of onion on the paper towels I let the fish drain on.

I also like frying one batch of fish, one batch of potatoes, and keep rotating them. Kinda cleans the grease from the fish fry dredge...

use a cast iron skillet if at all possible to regulate the temp

also the fry will stick better if you rinse/soak fish in ice water

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canola oil

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You'll be happier with peanut oil.

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- don’t apply breading until right before it goes into the grease

- don’t overcrowd the pot

- drain on a wire rack not paper towels

- don’t over overcook them which is a simple but very common mistake

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Solid advice. Especially the not overcooking of the fish. I've eaten some that could qualify as jerky they were fried so long-----ruining the fish.

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drain on a wire rack not paper towels

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Can’t be emphasized enough

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Use hot grease closer to 375

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I fry my fish at 375 and ideally keep it as close to 375 at all times.

Volume of oil will determine how many fish fillets you can fry in a batch.

Season fish with whatever you like (Tony's, Slapy Ya Mama, Salt & Pepper, etc..) when it's still hot out of the fryer.

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- don’t apply breading until right before it goes into the grease

- don’t overcrowd the pot

- drain on a wire rack not paper towels

- don’t over overcook them which is a simple but very common mistake

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I knew 2 and 4, but had not heard of 1 and 3. Much appreciated.

The little fryer kit I bought at Academy came with a thermometer, so I'll keep a close eye on the grease temperature, per another post, make sure I re-heat the grease between frys.

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That's what I thought way in the back of my mind. Wife wasn't familiar with peanut oil and when I hit Sam's Club i found the canola, but not the peanut oil (which could've just been me not looking long enough).

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Canola will be perfectly fine for the batch you're cooking. It just wouldn't hold up as long if you were planning on doing a lot more.

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- don’t apply breading until right before it goes into the grease

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I'm not sure what breading you use, but if you are using cornmeal/ corn flour base this isn't true at all. We routinely do large fish fries of 20-50lbs and bread all the fish at the same time. Then fry over the course of a couple of hours and there's absolutely no noticeable difference. You can actually get better adhesion due to it being stuck on awhile.

If you are using a flour base I couldn't tell you

The biggest Key though OP is to keep the temp between 350-375 as said. Don't overload the fryer so it drops down below that and don't add fish until it gets back up to 350 if it drops down.