Now, you might be thinking, "What's the big deal about oil temperature?" Well, let me tell you, it's a crunch time situation - literally! If the oil is too cold, the fish will absorb too much oil, making it a soggy, oily disaster. On the other hand, if the oil is too hot, the outside will burn before the inside is fully cooked.
But don't worry, it's not rocket science to get the temperature just right. You can use a thermometer to check the temperature, or if you're feeling fancy, you can use the old smoke test - that's right, just wait for the oil to start smoking, and you'll know it's ready to go!
What Temp To Fry Whole Fish at Paige Katie blog
Now, I know some of you might be thinking, "But I don't have a thermometer, what can I do?" Fear not, my friends, for I have a trick up my sleeve. You can use a cube of bread to test the temperature - just drop it in the oil, and if it sizzles and rises to the surface, you're good to go!
