So, you've mastered frying fish outside to keep your kitchen fresh – genius, right? But let's dive deeper into making that fried fish truly unforgettable! I've been experimenting with different kinds of fish and techniques for years, and I'm excited to share my favorite tips to get that perfect crunch and flavor. First off, let's talk about the *best fish for frying*. For a classic, flaky result, I often reach for fresh cod fillets, catfish fillets, or even walleye. These fish hold up beautifully to frying and get wonderfully tender inside. If you're looking for something a bit different, garfish can also be a fantastic option, though a bit less common. The key is to choose firm, white-fleshed fish, ensuring they're as fresh as possible. Freshness truly makes a difference in the final taste and texture. To get that incredible crunch (and address how to make fried fish crispy), seasoning isn't just for flavor – it helps with the crust too! Before I even think about batter, I generously season my fish. For catfish, a blend of paprika, garlic powder, onion powder, salt, and pepper is my go-to for how to season catfish. For a general fish fry, I love adding a little cayenne for a kick. Now for the batter! While some recipes get fancy, I find a simple flour and egg coating works wonders. My basic frying batter recipe usually involves a dredge in seasoned flour, then a dip in an egg wash, and then back into a mix of flour and cornmeal (the cornmeal really helps with that extra crispiness!). You can also add a little baking powder to your flour mix for a lighter, puffier crust. For best walleye batter, I often keep it simple with cornmeal and a touch of seasoned flour to let the fish flavor shine through. Many people ask, can you fry fish in olive oil? While you technically *can*, I usually don't recommend it for deep frying. Olive oil has a lower smoke point and can impart a strong flavor that might overpower your delicate fish. For fish fry at home, I personally prefer oils with a high smoke point and neutral flavor, like peanut oil, canola oil, or vegetable oil. My trusty thermometer is always out, ensuring the oil stays between 355-375°F for that perfect golden, crispy exterior without overcooking the inside. Don't overcrowd the pot; fry in batches to maintain oil temperature and ensure even crispiness. And what goes with fried fish? Oh, the possibilities! For me, a classic what goes good with fried fish spread includes creamy coleslaw, tangy homemade tartar sauce, and a squeeze of fresh lemon. Crispy fries or hushpuppies are always a hit too. And for a change, sometimes I’ll serve it with a light, fresh salad for a more balanced meal. If you’re looking for a healthy fish fry recipe, remember that frying isn't the only way. You can achieve a similar crispy texture with an air fryer or even by baking. While it's not quite the same as a deep-fried treat, it's a great alternative for a lighter meal. But for that authentic, outdoor frying fish on the grill experience, sometimes you just have to go for it!