Frying is probably the most popular method of cooking fish and indeed fish lends itself very well to shallow frying, deep fat frying and stir-frying. However there are a few guidelines to remember if you want to produce crisp, golden seafood every time.
The fish should be coated before frying to protect it and seal in the flavour. Seasoned flour, egg and breadcrumbs, oat flakes and bran are suitable coatings for shallow frying. Use a mixture of oil and butter when frying and only turn the fish once during cooking.
Again the fish should be coated with batter before frying. Use a suitable container and heat the oil to 190°C/350°F. Test the temperature before starting to cook the fish. Drain the cooked fish very well on absorbent paper.
A very fast method of cooking. Use a wok or a deep frying pan. Food for stir-frying should be cut in thin strips and prepared before cooking begins. This is a very suitable method of cooking firm-fleshed fish.