What are the best fish for deep frying? We made a checklist of fish that are delicious when deep fried. Alaskan cod, catfish, flounder, perch as well as tilapia made our list. We suggest using oil with little flavor like vegetable, peanut, or canola oil for frying.
Alaskan cod is frequently used for fish and chips because it can withstand high temperatures when fried. Before purchasing, select filets that are less than 1.5 inches thick.
Catfish is a great choice that stands up well with cornmeal breading. Some cooks soak the catfish in milk for an hour before frying to get rid of any remaining fishy taste.
Flounder is a delicately thin and sweet fish. It is recommended to let it soak in milk before the batter and spices are added.
Perch is among the best-tasting freshwater fish worldwide. It has transparent pinky flesh and does not have a strong smell. When prepared, the perch filet is tender, flaky, and melts in your mouth.
Tilapia is the fourth-most popular fish in the United States. Tilapia is a popular choice because of its affordable price, simple prep work, and mild flavor. Due to the moderate preference, you can experiment with strong flavorings and batters.
Fish to Stay Away From
Keep away from tuna, salmon, or sea bass for frying. These fish are thick and oily, which is not suitable for frying. It’s recommended to stick with milder tasting fish.
Are you a restaurant manager or owner with a lot of fish to fry? Contact Filtercorp for your oil filtration needs. We can help extend your frying oil life and improve your food consistency.