Cod is firm, flaky, and absorbs flavors well, making it perfect for frying.
Tilapia is mild, affordable, and holds up well when deep-fried or pan-fried.
Catfish has a hearty texture that holds up well in hot oil frying.
Haddock offers a mild, delicate flavor, making it ideal for frying.
Salmon’s fatty, oily texture doesn’t fry as crisply as leaner fish varieties.
Trout’s soft flesh doesn’t hold up well during frying, often falling apart.
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Tuna is dense and may become too dry when deep-fried or pan-fried.
Mackerel is too oily for frying, resulting in a greasy, unpleasant texture.
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