Peanut oil is great, I have used canola oil with success also. Get a thermometer for the oil, and I might take it up to 375-400 degrees. Watch the temp as you add the fish, and you can begin to judge how many pieces to fry at a time, and what temp works best for the oil.

Sounds like a good time!

"Forget pounds and ounces, I'm figuring displacement!"

If we accept that: MBG(+)FGSF(=)HBG(F1)
And we surmise that: BG(>)HBG(F1) while GSF(<)HBG(F1)
Would it hold true that: HBG(F1)(+)AM500(x)q.d.(=)1.5lbGRWT?
PB answer: It depends.