fry on the fly
Whether you’re searing scallops or deep frying cod, learn how to get craveably crispy fish using these simple steps.
Deep Fry Thermometer
Not all thermometers are created equal and since oil temperature is so crucial when it comes to frying, you’ll want one that can take the heat!
Durable yet gentle, a wire strainer is the perfect utensil for adding and removing food from hot oil.
Having a stock pot is like having a built in splatter shield. Use one to fully immerse your food in oil with minimal mess.
Wire Cooling Rack
Keep food crisp while it’s cooling; place freshly fried fish onto a wire rack so it doesn’t sit in leftover oil.
Always smart to keep on hand, but especially necessary when fried food is on the menu. Use these for quick cleanup or as an alternative cooling method that will soak up excess oil.
Deep frying doesn't require deep knowledge. Just follow our tried-and-true formula for perfectly fried fish every time!
Choose Your Coating:
1. Gather three wide bowls. In one of the bowls, whisk together 1 cup flour and 1½ tbsp. seafood seasoning. In the second bowl, beat 4 eggs. To the third bowl, add 2 cups panko breadcrumbs.
2. Pat fish dry. Coat in flour, then eggs and finally panko, shaking off excess after each step.
1. In a wide bowl, whisk together 1 cup flour, ½ cup cornstarch, ½ tsp. salt, 1 tsp. baking powder and 1½ tbsp. seafood seasoning. Stir in 1 cup light beer or water.
2. Add flour to a separate shallow bowl. Coat fish in flour then dip into batter, shaking off excess.
Don't fear the sear
Searing creates a crisp, crusty outside without overcooking the delicate seafood inside.
1. Add butter and/or oil to a nonstick pan and heat over medium-high.
2. Season seafood all over and add to pan.
3. Cook without turning until bottom is golden brown and crisp, then flip.
4. Once both sides are golden brown and seafood is opaque in the center, it's cooked through! Remove from pan and serve.
Fat Is Your Friend
Peanut oil provides that classic, deep-fried flavor thanks to its nutty, sweet undertone and high smoke point.
Canola oil is also a good candidate for deep frying since it is light in flavor, cost-effective and has a high smoke point.
Olive Oil or Butter
Since they have a lower smoke point, olive oil and butter should not be used for deep frying. However, they are a great choice when it comes to searing!
What about air frying?
Air fryers add crunch quickly and conveniently. Opt for this method when you want crispy seafood without the added oils or if you’re just looking to add some life back to your leftovers.