{"id":410828,"date":"2018-02-23T21:54:31","date_gmt":"2018-02-24T02:54:31","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=410828"},"modified":"2024-10-09T14:38:00","modified_gmt":"2024-10-09T19:38:00","slug":"best-fish-for-frying","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/best-fish-for-frying\/","title":{"rendered":"What Are the Best Types of Fish for Frying?"},"content":{"rendered":"While it's always fun to head to your local hot spot for a fish fry<\/a>, why not batter up and make it yourself? Before you dive in to the seafood section, let's review what kinds of fish are best for frying (and which you can prepare in other tasty ways).\r\n

\"Fish<\/h2>\r\n

The Best Fish to Fry<\/strong><\/h2>\r\n

Alaskan Cod<\/h3>\r\nIn American restaurants, Alaskan cod is often used for fish and chips because it takes perfectly to the breading and high frying temps. (See for yourself by trying out this delicious fish and fries<\/a> recipe, starring cod.)\r\n\r\nCod can be quite large, so when purchasing it, do the fish freshness test<\/a>, but also consider the size of the fillets. For the best frying, you'll want to buy cuts that are less than 1.5 inches thick and will fit in your skillet or fryer without touching the sides or overlapping.\r\n

Tilapia or Catfish<\/h3>\r\nIf cod isn't your style, try farm-raised tilapia or catfish. Both of these ready-to-fry fish are available at most markets and are very affordable. Try our favorite fried catfish<\/a> recipe.\r\n\r\nTilapia is a mild-tasting versatile fish which allows you to play with various seasonings, toppings and batters. Try out this easy air-fryer tilapia<\/a> for a good introduction. On the other hand, catfish has a stronger taste that's mellowed by a cornmeal breading, like this pan-fried catfish<\/a> recipe.\r\n\r\nBoth of these fish come in boneless, ready-to-fry fillets that will fit perfectly in most pans.\r\n

Local Panfish<\/h3>\r\nDon't forget about exploring local fish options. Depending on where you live, you'll\u00a0find panfish like walleye<\/a>, perch, whitefish, bluegill and\/or crappie in your grocery store\u2014all great for frying.\r\n\r\nWhen purchasing, check to be sure that the fillets are boneless; frying is a quick process and doesn't allow enough time for bones to be broken down.\r\n

Avoid Frying These Fish<\/strong><\/h2>\r\nIf you're angling to fry fish<\/a>, we recommend avoiding varieties with a steak-like texture, including these:\r\n