Essential Tips for Frying Perfect Fish

After Wild Alaska Seafood hosted an exciting challenge called Swap Meat — encouraging chefs to swap seafood for traditional meats in classic dishes — I've been exploring creative ways to add more fish to my weekly meals. One standout recipe is a crispy fish-n-chips that my family absolutely loves. With a few simple ingredients, including one that really boosts the crunchiness, this dish has become a favorite.

Photo credit: Leslie Kelly.

Although I’m a huge fan of pork tonkatsu, I’ve never tried making it myself, as I already have a go-to pork tenderloin recipe. Plus, breaded and fried pork feels a bit too heavy for a light dinner. While I wouldn’t call fried fish a health food, it's definitely a lighter option than fried pork. Plus, it gave me the perfect excuse to use my new crinkle cutter on some fries. So, I picked up some fresh cod and a few Yukon gold potatoes on my way home from work.

The katsu recipe I followed used Panko, a type of Japanese breadcrumb made from coarsely ground white bread that’s dried in the oven — not toasted. While you can certainly make your own homemade panko, this ingredient has become increasingly common in recent years. The breading process for katsu is pretty standard for most fried foods: first, dip the fish in beaten eggs, then coat with seasoned flour, and finally press the panko breadcrumbs into every surface of the fillets. This ensures the coating sticks and helps prevent oil splattering when the fillets hit the 350°F oil.

Conquer Your Frying Fears

Many people are intimidated by frying, but it’s really not as hard as it seems. Just follow a few simple steps and you’ll be frying like a pro in no time:

If using a pan with a handle, make sure it's pointed away from the area where your arm might accidentally hit it.
Keep hot pads handy.
Don't walk away from frying food.
When placing breaded fish in the pan of hot oil, gently lay it down. Don't drop it from on high.
Drain fried food on crumpled paper towels. After a minute, gently dab off any excess oil.

As for those crinkle-cut fries? They weren’t bad, but I think I need a few more practice rounds before I host a French fry celebration.