Not all fish are created equal when it comes to frying. Some are simply better because they have the right oil content, texture, and flavors that complement crispy coatings or golden crusts.

To find the absolute best temperature for frying fish, Food Republic spoke with Chef Johnnie Gale at Guidry's Catfish and ...

When you want to fry some fish, you should use an oil that can handle the high heat and won't mess with the food's flavor.

Pan-frying fish to crispy perfection requires the right technique and a few key steps. First, choose a firm, fresh fillet like cod, snapper, or salmon. Pat the fish dry to remove excess moisture ...

Just before frying, Evans gently whisked in club soda to achieve a batter just thicker than heavy cream. "You want to be able to see the texture of the fish through the batter," he advised.