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I've always cooked fish at 360 using a calibrated thermometer...a really nice piece of equipment. Taylor makes a 10" model with a pot clip that has a calibration nut underneath. Periodically, you can boil some water, check your thermometer, and adjust the dial accordingly. One way to learn about recovery time of oil for each circumstance is to have a thermometer in the oil when you put the fish in. Put in a small amount of fish and see what the temp does. Playing around with this it's easy to figure out how many of what size fish you can put into your size pot without the oil going below about 345 before recovering. If I'm using the home oven top, I turn the heat all the way to high about 10 seconds before putting in the fish, then after the temp drops and begins to recover I cut it back down. Just my 2cents.
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i neverused a thermometer i just git oil hot enough to make a sprinkle of corn meal sizle . put fish in oil cooktill brown . fresh oil want brown ral good . . never use a fork to turn fish alwayes use tongs .when one side gits dun the will turn eaisley or turn by them self .
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I have always been a fan of house of autry breader on my fish until recently when my lady fixed them for me.Let me start off by saying that her mother is japanese and this is there way of breading fish/seafood.First you put cayenne on the fish.The next step takes all the heat out of the pepper leaving a wonderful flavor .Take an egg and beat it in buttermilk.Dredge the fish in the buttermilk mixture then in flour.Now put it back in the buttermilk and then in panko[japenese bread crumbs].Fry at 375 till golden brown and i promise they will be wonderfull and very crispy...
