To fry fish, it is important to maintain the oil temperature between 350-375 degrees Fahrenheit. Here are some tips to fry fish perfectly:

• Use a deep heavy-bottomed pot, like a Dutch oven, or a countertop electric fryolator to fry the fish.
• Use a candy/deep frying thermometer to maintain the oil temperature.
• Do not overcrowd the fryer, as it can cause the oil temperature to drop.
• Choose the right fish and batter. Most fish should be fried with a dry coating of bread crumbs, cracker crumbs, or panko. For traditional English fish fry batter, combine 1 cup flour, ½ cup milk, ½ cup water, ¼ cup baking powder, and a teaspoon of salt. To batter fish with beer, combine one egg and one cup of flour with one twelve-ounce can of your favorite lager and a teaspoon of salt.
• Fry the fish for about 4-5 minutes, checking the internal temperature of the fish starting at about 3 minutes. The internal temperature of the fish should be at least 140°F (60°C) .
• Work in small batches to make the temperature swing as small as possible.
• Drain the fried fish on paper towels and sprinkle them with salt.

By following these tips, you can fry fish perfectly every time.