Everyone seems to have a favorite way of frying fish and anything you do will probably yield great tasting fish providing that your oil is hot enough.
We like our fish crispy so we've always cut the filets into strips 1/4 to 1/2 inch wide and always fry them for a while after they float.
Zatarans Fish Fry (corn flour - seasoned or unseasoned) is just fine but we finally settled on cornmeal as our choice of coating, adding salt and pepper as we choose.
To get the cornmeal to stick, we've used egg, mustard, mayonnaise, hot sauce or even Tabasco. No difference in the flavor of the final product.
We use a high sided stock pot and three to four inches of oil. The oil has to be hot (almost smoking) and will bubble up as you drop in the fish pieces. Drop in two or three pieces and as the oil bubbles recede, add six to eight more pieces, two at a time, always waiting for the oil bubbles to recede between drops. When the fish floats, it's done, but, as I said, I always fry mine longer because I like it crispy.
Of course, this method is good if you're cooking for three or four people. To cook a lot of fish, you'll need bigger equipment or more frying units.
