Deep frying and pan frying is best for leaner cuts of seafood such as pollock, halibut, sole, and rockfish.
How to Deep Fry
- Prepare your frying oil, and make sure that it is at a temperature of 350F
- Take cuts of fish and place on a paper towel to remove any excess moisture
- Dip one piece of fish at a time in the batter, coat lightly and shake to remove any excess batter
- Submerge the fish completely in the frying oil
- When done, the fish will have a nice golden brown color and a crispy exterior
How to Pan Fry
- Pour oil into the pan. You will want the depth of the oil to be about 1/3 the thickness of the fish
- Take cuts of fish and place on a paper towel to remove any excess moisture
- Batter one side of the fish to your liking
- Make sure the oil is hot, then place the fish in the pan batter side down
- Flip once you have a nice brown color on the batter side
- Cook briefly on the other side, then remove from the skillet
- Let rest on a paper towel to remove any excess oil, then serve