Frying

Frying fish can produce delicious results when done carefully and attentively. For small fish and fillets, shallow frying (also called pan frying), sautéing or stir-frying are the quickest and simplest methods to do at home. Deep-frying in breadcrumbs, seasoned flour or batter, however, produces irresistible results; a crisp crunchy coating on the outside, succulent fish on the inside.

Batters are useful for protecting deep-fried food during cooking. The correct temperature of oil is important in frying, especially deep-frying. If the temperature is too low the coating will not seal and will break up, and if it is too high the outside will burn before the inside is cooked. It is important to reheat oil between batches.