How to Deep Fry & Pan Fry

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

Getting There