Are you good in frying fish  

From my experience peanut oil seems to be best for frying fish. It seems to not burn up as fast as alot of other oils and shortenings.

After spraying the pan with pam spray or some other kind of spray I would use Olive oil or Extra version Olive oil. I hate fish and don't cook it. I just have to every once in a while for my daughter. If you use olive oil only put just enough to coat the pan . Cause what you'll do is coat the fish with the olive oil, then coat the fish with your seasonings this will give you enough seasonings to deal with it.

When I fry fish in a frying pan, I agree with using the olive oil, it does tend to fry up softer skin foods. But generally I would prepare my fish with all the coating and spices and freeze it overnight and deep fry it the next night.

I don't like to fry fish.When frying fish oil in the pan will split to me, it is very hot.I never fried fish after i was splited oil.In some supermarkets will service boiling, and frying seafood.I like to use thier services.

Hello cwong77 this is checkmail and often fry some fish for the weekend meal, and i am good at it.Mostly in our home we fry fish using a batter paste with different styles.The batter is made up of chilli powder, flour and salt, which tastes good with fish after frying.It also avoid the poping oil from the pan, and is also good looking in meal.We don't fry gfish directly but instead use batters like the garlic, ginger, and other spices to coat the fish and the try to fry it in oil over the pan and its tastes good enough to relish it all.You can deep fry teh fish if you need the fry fish with sking intect as well as use some batter to coat it.

I am not good in frying fish. In fact, I hardly fry a fish. I am afraid of frying with the hot oil . So I am here looking for good tips how to fry a fish.

I am NOT good in frying fish. I always tell my husband that I have 'magic' that enables me to skin the fish after frying. Each time I fry the fish, it will come out skinless, hence, MAGIC! I also need to cover up my face while frying as the oil will 'jump' out all over! I've heard that we should heat the pan first before adding oil and make sure that the oil is well heated before putting in the fish. The fish should also be patted dry with a kitchen towel to avoid the oil splashing out. I've followed everything and yet, my fish is still skinless. I'm hopelessly GOOD in magic!

you're very right there. the oil must be heated for 7 minutes in medium heat and the pan or wok shouldn't be crowded so the temperature wouldn't drop. this is very important to get the fish thoroughly cooked which means it's skin wouldn't stick. it takes me about 7 minutes per side to get the fish fried right .

Fish is rich in protein. I like fish, and steamed fish best. Sometimes, we also eat fried fish, but not in big oil pot. To fry fish, the critical is to fry it without breaking the skin. For this purpose, the pot must be very hot with the oil, then turn down, or off the fire, have two sides of fish fried. Spices are important for delicious fish.

marinate the fish n refridegrate for half n hour. when the pan is hot, pour oil, then toss in the fish. make it sure tht ur pan has no residues of previous cooking. wash it very well. just after dropping the fish in oil, flip the fish so that the other side is also coated with oil. do so if u prefer shallo fry.