What Are the Best Types of Fish for Frying?
Updated: Jun. 03, 2022Get an authentic fish and chips experience at home when you pick the right fish for frying.
As you might know, we’re in the midst of Lent—high season for all sorts of fish dishes, but especially fish fries! While it’s always fun to head out to your local hot spot for a fish fry, why not try battering up and making it yourself? But before you dive in to the seafood section, let’s review what kind of fish are best for frying (and which you can prepare in other tasty ways).
Your Best Options For Frying
Alaskan Cod
Alaskan cod is often used in America’s restaurants for fish and chips because it takes perfectly to the breading and high temps used in frying. See for yourself with this delicious fried cod and french fry recipe. When purchasing cod, look for filets that are less than 1.5 inches and are sized to fit in your skillet or fryer without touching the sides or overlapping. You’ll want to keep the temperature of your oil at 375°. If the temperature falls below that mark, the breading will begin to absorb the oil rather than remaining crispy. If the temperature gets much higher than that, the insides will not cook to a safe temp before the outside is crispy.
Tilapia or Catfish
If cod isn’t your style, try farm-raised tilapia or catfish. Both these ready-to-fry fish are readily available at most markets and very affordable. Tilapia is a mild-tasting versatile fish allows you to play with various seasonings and batters. Catfish has a stronger taste that pairs well with a corn meal breading. This cornmeal-breaded catfish recipe is worth trying!
Local Options
Don’t forget about exploring local fish options, too. Here in the frozen North, by the shores of Gitchee Gumee, we have perch, whitefish, and wall-eye in our grocery stores—all great for frying. I love the crunchy coating on this wall-eye recipe. When purchasing check to be sure that the filets are boneless; frying is a quick process and doesn’t allow enough time for bones to be broken down.
Pan Fry or Deep Fry?
To deep fry or pan fry, that is the question! Either method works well, but you may find that using a fryer is easier for small pieces unless your fryer has a large surface area. If yours doesn’t have temperature control or if you are frying in a skillet, use a candy/fry kitchen thermometer to ensure your temperature remains at 375ºF. Scared to try frying? Here’s how to deep fry at home with confidence.
A word about skillets: I find that using cast-iron for searing and frying, which require high heat, to be the best choice. It is difficult to keep other materials hot enough without the risk of discoloration the metal or even causing warping. A well-seasoned cast-iron skillet will last you and your progeny several lifetimes. Mine belonged to my husband’s grandmother!
Skip Frying These Fish (But Still Give Them a Try!)
There are lots of great options for frying, but stear clear of a few fishy options. Fish with a steak-like texture like tuna, swordfish, salmon, and shark are best prepared by grilling or pan-searing. Salmon of course also takes well to baking. (Check out our top 10 salmon dinners!) Because of the density and thickness of these types of fish, when breaded and deep-fried they tend not to cook in the center. Plus the high heat can make them dry.
Enjoy your home-crafted fish fry, and don’t forget the traditional and delicious sides!
Fish and Fries
Dine as though you're in a traditional British pub. These moist fish fillets from the oven have a fuss-free coating that's healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned and baked, the crispy fries are perfect on the side. —Janice Mitchell, Aurora, Colorado
Creamy Coleslaw
For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois
Oven Fries
I jazz up these baked french fries with paprika and garlic powder. Something about the combination of spices packs a punch. The leftovers are even good cold! —Heather Byers, Pittsburgh, Pennsylvania
Green Onion Tartar Sauce
Here’s a traditional sauce worth making from scratch. It makes the meal feel very special, and guests are always impressed. You might never buy the bottled stuff ever again. —Roger Slivon, Genesee Depot, Wisconsin
Rustic Rye Bread
This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. —Holly Wade, Harrisonburg, Virginia
Crunchy-Coated Walleye
Potato flakes make a golden coating for these fish fillets, which are a breeze to fry on the stovetop. —Sondra Ostheimer, Boscobel, Wisconsin
Macaroni Coleslaw
My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota
Garden Potato Pancakes
My family eats these all the time, and the pancakes don't even taste like they're full of fresh veggies. We especially like the cheese mixed in. —Peggy Roos, Minneapolis, Minnesota
Classic Tartar Sauce
You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! —Michelle Stromko, Darlington, Maryland
Secret Ingredient Fried Catfish
Pancake mix and carbonated water are the surprising secrets to these beautifully browned catfish fillets. Serve with coleslaw or sweet potato fries, and get ready for smiles. —Taste of Home Test Kitchen
Spectacular Overnight Slaw
To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. —Ruth Lovett, Bay City, Texas
Rosemary Sweet Potato Fries
A local restaurant got me hooked on sweet potato fries. I started making them at home with different seasonings to match the taste. I'm thrilled with the results! —Jackie Gregston, Hallsville, Texas
Sesame Dill Fish
Crispy fillets are a snap to make. A grocery store special on fish motivated me to adapt a recipe for pork into this quick-cooking dish. —Linda Hess, Chilliwack, British Columbia
Rye Onion Bread
Though this earthy, whole-grain bread takes time to prepare, your patience—and palate—will be rewarded! On a cold winter’s day, a warm loaf is a wonderful accompaniment to a hearty stew. —Carol Fegley, Lavelle, Pennsylvania
Honey Mustard Coleslaw
I tinkered around with a family cole slaw recipe until I arrived at this sweet & tangy combination. The packaged shredded cabbage is a real time-saver, and the honey helps the dressing come together faster. An added bonus is there no mess to clean up!
Peppery Hush Puppies
For our family, a good fish dinner just isn't complete without these zesty hush puppies. You can also serve them alone as a satisfying snack. —Carolyn Griffin, Macon, Georgia
Crispy Beer Battered Fish
A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve it with a ranch dressing and hot sauce mixture as a dip. —Jenny Wenzel, Gulfport, Mississippi
