If the execution is just right, a crispy, deep fried coating does wonders for (white) fish: It not only adds flavor and mouth feel, it also preserves juiciness and keeps the tender meat from falling apart.
Coating can make lean, white fish a more exciting experience. But cooking at the right temperature is crucial. Insufficient heat will make the coating come loose from the fish. Excessive heat will burn the coating before the fish is cooked. How to avoid these mistakes and more:
