Depending on where you live, you'll find panfish like walleye, perch, whitefish, bluegill and/or crappie in your grocery store—all great for frying. When purchasing, check to be sure that the fillets are boneless; frying is a quick process and doesn't allow enough time for bones to be broken down.
What is the best fish to fry whole? Smaller white-fleshed fish like snapper, porgy, perch and trout, that can fit in a skillet are good choices for pan-frying whole.
Haddock is the fish that most chefs prefer for fish and chips. The texture isn't as flaky or tender as cod but the meat has more flavor. Haddock has a slight sweetness that pairs well with the buttery flavor of the batter.
You will need white fish for this dish. We chose cod because that was what Gordon uses in his recipe, but you can use halibut, grouper, or any other light white fish you can find.
Salmon. Ah, salmon, one of the world's most beloved fish. The taste and texture of this one will vary widely depending on species, farming method, time of year, and your cooking approach, but generally all salmon has a high fat content and thus rich, oily taste.
When choosing a fish to deep fry, look for an option that has a neutral flavor and isn't too oily. Typically, neutral flavored, white-fleshed, and lean fish are best for frying. Freshwater fish such as bass, trout, and catfish are excellent choices.
Generally, the fish in fish-n-chips is cod or haddock. In the UK, pub diners are used to plaice in their fish-n-chips, but plaice is generally not available in the US. Tilapia is becoming a popular fish for the dish given its light texture and subtle flavors.
Cod fillets are thicker and firmer. They're great for grilling or searing because they don't overcook as easily. Haddock fillets are thinner and more fragile. They cook through quickly and are ideal for frying.
Cod. Cod is often considered one of the best white fish and commonly featured in recipes like fish and chips due to its dense, flaky texture.
Bluefin tuna is the most expensive fish you can eat in the world at up to $5,000 per pound! When it comes to the most expensive fish you can eat in 2023, we have an undisputed winner! The bluefin tuna holds the title of being the most costly edible fish on Earth.
Haddock is grey or black with scales coated in mucus, plus a dark blotch above the pectoral fin (called St. Peter's mark, Devil's thumbprint or simply thumbprint). Cod has bigger, fatter, and thicker fillets, making it slightly costlier due to having more meat.
Cod is the most popular choice, and for most consumers, this is what first comes to mind when they think of fish and chips. It's mild and tender, the perfect complement to the breading on top and the malt vinegar or tartar sauce that you pair the fish and fries with.
Cod has a mild, delicate, slightly sweet taste which may even improve when eaten a few days after being caught. Haddock's flavour is a little fishier and stronger although by no means overpowering.
Atlantic Cod (Scrod, Whitefish)
The quintessential firm, white fish, Atlantic cod was historically used for most of the fish in fish-and-chips. Now, Alaskan pollock is routinely substituted.
Cod is a low-fat source of protein, making it an excellent choice for people who would like to reduce their fat intake and improve their heart health. Cod also contains a significant amount of iodine, which is an important mineral for thyroid function.
The Dietary Guidelines for Americans states that to consume those higher amounts, children should only be fed fish from the “Best Choices” list that are even lower in mercury – these fish are anchovies, Atlantic mackerel, catfish, clams, crab, crawfish, flounder, haddock, mullet, oysters, plaice, pollock, salmon, ...
Fry fish in a mixture of oil and butter, it creates more heat resistant frying fat. The oil should go in first. Wait until the butter stops spluttering and baste the fish during frying. Once you have fried a piece of fish in butter, you've virtually created your sauce in the pan.
Tilapia – tilapia is arguably the mildest tasting fish there is. It's not fishy at all and has a mild sweetness. Tilapia is easy to prepare and goes well with a variety of different flavor profiles.
Season the fish well on both sides with salt and pepper (key!). Mix the flour and paprika on a plate. Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke. Add oil and swirl to coat the pan - it will heat within seconds.
#1 Platinum Arowana
The Platinum, also popularly known as the Asian Arowana or Scleropages formosus, sometimes incorrectly referred to as a Dragon Fish, it sells for up to $400,000, making it far and away the most expensive fish that can be bought for an aquarium.
Which is better, Pollock or Cod? The short answer – both are great! In terms of the benefits you can get from eating them, Cod and Pollock are both amazing choices. Cod is slightly more expensive in most places, but then again, you get firmer meat that's a little easier to prepare.