Deep Frying

Great for fillets, small round fish (Whitebait) and Scampi. The fish is either coated in flour, egg and breadcrumbs, or dipped in batter and fried in hot oil (180° C) until golden. Now we are finding lighter tempura batters are becoming more popular.

  • Use light oils for deep – frying such as sunflower, vegetable or corn oil
  • Cut fish into even sized pieces to get uniform cooking times
  • When adding battered or breaded fish into the oil then do slowly to ensure no splash back
  • Always reheat oil back to correct temperature between batch cooking
  • Cooking times will vary depending on thickness of fish, check core using a temperature probe


  • Always check the oil is at the correct temperature
  • Do not add too many pieces of fish at once as the temperature will reduce
  • Always drain on kitchen paper.
  • A 60g portion needs 11 minutes, at which point it will have a unique colour and texture. The oil must be discarded after cooking, making it a costly method but the result is unique
  • Care must be taken not to overcook as will turn into a very oil saturated dish
  • Use the best ingredients available
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