My method, for what it's worth. Fish soaking in water, whether fresh caught or thawed. If fresh caught keep in fridge or put ice in there with them. Gotta be cold. Take fillet out, lay on paper towel and LIGHTLY pat dry ( I want mine damp or close to wet, to hold more breading) Shake in breading (Andy's Red) Put in fryer set at 375* ( I haven't checked it w/ a thermometer) Don't overload the fryer, cools the oil too much and makes fish mushy/oily. The oil has to be hot enough to seal the breading when the fish is put in, imo. Fry for 5 min. +/- depending on size of fillets. Place on paper towel, and immediately add whatever, if anything, you want, ie. ground red pepper, lemon pepper, old bay, etc.