Look, frying fish is not rocket science—it’s just a little love and a reliable thermometer. Keep that oil between 350°F and 375°F, don’t crowd the pan, and you’ll be eating restaurant-quality fish at home. I promise, your Sunday will go much better than mine did.
Now, go preheat that oil and make something delicious. Your taste buds—and your next fish fry audience—will thank you. And if you still mess up? Well, there’s always takeout, but I believe in you.
