Most battered fish fillets cook in a deep fryer in about 4–6 minutes at the right oil temperature.
Typical fry time
For standard fish fillets (about 1–2 cm thick), expect roughly 4–5 minutes in 350–375°F (175–190°C) oil until the coating is golden brown and the fish is opaque and flakes easily. Thicker pieces or whole fish can take closer to 6–10 minutes, so time must be adjusted for size.
Temperature and doneness
Deep-frying fish works best when the oil stays around 350–375°F (about 175–190°C). The fish is done when the batter is golden, the piece often floats, and the internal temperature reaches about 145°F (63°C).
Quick practical tips
- Pat fish dry, batter it, and fry in small batches so the oil temperature does not drop too much.
- Start checking thin fillets at around 3–4 minutes; remove as soon as they are golden and flaky to avoid drying them out.
