The Best Types Of Fish For Deep Frying

Crispy, juicy, and tender, a delicious plate of fried fish does wonders for the palate. So, how do you obtain this impeccable balance? There are some key factors to consider when frying fish. For ideal space and depth, a 6-quart to 8-quart Dutch oven or stock pot will serve you well. These appliances come in handy for monitoring oil temperature; an essential part of the process. You'll also want to decide on how you're coating your fish, as you can use batter, breading, or dredge to generate varying textures. 

There's another important component to think about when preparing flavorful fish this way. Some types of fish are better for deep frying than others. Meatier fish such as salmon, swordfish, and tuna are more suitable for baking, grilling, and searing. With their light textures, white fish like halibut and tilapia are great options. Catfish and walleye also hold up well. The list doesn't end here, as there are several other kinds of fish that are exceptional for frying up.

When it comes to deep frying fish, cod seals the deal. You may be familiar with Atlantic cod and Pacific cod, as they're both very popular. Pacific cod is firmer than Atlantic cod, making it better for grilling or baking. However, both types of this fish can still be fried. Flaky and light, cod is commonly used in fish and chips. Flounder is an excellent pick, as it's delicate and lean. The fillets are not too thick, allowing them to cook to a crisp in just several minutes. Tender and soft, haddock will attain a superb texture when immersed in a light beer batter. 

Bass is another kind of fish that's great for deep frying. There are many types of bass, including smallmouth bass, spotted bass, and striped bass. But one member of the family works seamlessly when it comes to frying: largemouth bass. Largemouth bass is the most widespread game fish in the United States, and is a go-to choice. Down South, foodies will chop up largemouth fillets, cover them in cornmeal, and deep fry them.

Whether you prefer to adhere to traditions or test out your creativity, there are tons of mouthwatering recipes for deep-fried fish. For instance, Gordon Ramsey's fish and chips recipe is a flavorful classic that uses cod. However, the renowned chef reveals that the key lies in the batter. Made of flour, eggs, and beer, the batter should be mixed up the night before to maximize its crispiness. Ramsey implores cooks NOT to use wet fish filets, as this can ruin the batter. Before dipping the fish in the flour and batter, sprinkle salt onto the cod. This step removes moisture, giving it a crusty exterior. Stick the coated cod in the fryer until it becomes golden brown. This process should only take six or seven minutes.

There's one unconventional ingredient that actually works quite well when it comes to preparing fried fish: club soda. Incorporating club soda into the batter helps to attain that crunchy outer shell. Food & Wine describes how this beverage is used instead of beer in the fish and chips at Automatic Seafood and Oysters in Birmingham, Alabama. Right before frying, club soda is stirred into the batter to give it a thick consistency. Like beer, the bubbles halt gluten from forming so that the fried batter isn't too heavy. So, combine club soda with a suitable fish for deep frying — it'll result in perfectly crispy fillets!