Deep-frying

This method consists in cooking a fish coated with batter by immersing in very hot fat or oil. We recommend oil that has a high smoke point such as sunflower oil, peanut oil and canola oil. Olive oil can also be used but regular olive oil would be preferable because extra virgin olive oil has a low low smoke point.

In a deep-fryer
• Check the oil temperature; if too low, the batter will remain soft and if too hot, the fish will cook too quickly and may burn. The oil temperature should never exceed 195ºC (383ºF).
• For temperature accuracy, use a thermometer, or throw a small piece of bread into the oil, it should cook to golden in 30 seconds.
• For best results, use pieces of similar size. Do not fry too many at a time, large pieces should be cooked one by one to ensure even cooking.
• Cook until golden.
• Test doneness by cutting into the thickest part of the fish. Flesh is cooked when firm and opaque throughout.

On the stove
• Heat oil in a deep frying pan.
• Season and coat fish with batter.
• Drop fish fillets in very hot oil.
• Fry for 5 minutes, then turn fillets over.
• Cook 3 to 5 minutes more until the fish is golden.
• Check doneness by cutting into the thickest part of the fish. Flesh is cooked when firm and opaque throughout.