Best fish coating for frying

As a seafood lover, I adore the irresistible crunch and intense flavors that deep frying lends to fish and shellfish. When done right, the process seals in moisture while crisping up the exterior to golden brown perfection.

How to fry fish with flour and egg

But it all comes down to nailing the timing. Undercook fish in the hot oil and you’ll end up with a soggy, greasy mess. Fry it too long and your fish will be Sahara desert dry.

So how long is just right for flawlessly fried fish fillets, shrimp scallops and more?

Follow this guide to deep fry fish and seafood like a pro every time.

Key Timing Factors to Consider

Several key factors impact how long you should cook fish in a deep fryer

• Thickness – Thicker fillets take longer to cook through.

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Aim for 1⁄4 to 1⁄2 inch thick pieces.

• Type of fish – Dense, meaty fish holds up better than delicate fish

• Amount – Don’t overcrowd the fryer! Fry in small batches.

• Oil temperature – 350°F is ideal.

  Higher temps = quicker cooking.

• Frozen vs thawed – Frozen takes nearly twice as long. Thaw first!

• Coating – Br

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