okay, I have cooked fish before but heres the scenario for today.
Thawed fish wed, let soak till this afternoon, drained and patted dry, then placed in 50/50 mix milk egg mixture to soak bout 20 minutes. fire on grease, temp bout 375-380- fish go in. watching closely crust golden to darker brown, out of grease and into paper towel lines plastic bowl.
Of course chef's gotta try what he's serving, but not happy. fish meat looked "moist/oily" instead of the white flaky meat normally. almost like the meat was just a bit under-done.
everyone liked it, but I wasn't happy. im thinking grease too hot, outside done too fast before inside. Has anyone had this problem, or do you think im on the right track?
Last time I cooked fish I controlled temp bout 350 max

any info appreciated