Try these tested tips to get your fish crispy every time:
- Always pat dry your fish fillets using paper towels to ensure the flour coating sticks well and there are no soggy parts.
- Once the fish is in the pan, never cover it, as you'll end up steaming it and the coating might fall off, leaving behind a greasy fish fillet.
- Keep the oil temperature steady. A thermometer is a great tool to have at hand, especially if you're fond of fried food.
- Don't move the fish in the pan but allow it to fry and release from the pan naturally.
Additions for a Flavorful Crust
Make a flavorful crust by adding dry herbs and spices:
- Add to the flour a few dashes of Old Bay, Cajun, or Creole seasoning, or Mrs. Dash if you're watching your salt intake.
- Add to the flour 1/4 teaspoon each of dried and ground thyme, rosemary, oregano, savory, dill, cilantro, and parsley.