Step 4: Dip & fry the fish pieces
- prepped fish
- prepped batter
- hot oil
Ensure the oil is right around 350 F (176 C) before battering the fish. Pick up a piece of the fish with tongs and dip both sides into the flour and salt mixture. Transfer to the batter to coat, lift it out to allow excess batter to drip off, and then immediately move to the hot oil.
the fish until it is golden brown and crisp and reaches an internal temperature of 140°F/60°C. Transfer to a wire rack over a baking sheet and dab off the excess oil with a paper towel, and sprinkle immediately with salt.
- Repeat this process with the remaining pieces of fish. Only fry a couple of pieces at a time to not overwhelm the frying oil.