How do you know when the oil is hot enough to drop the fish in ? thanks

350

You can get a grease thermometer.

350-375 is usually good. Invest in a thermometer preferably that has a dial on top and clip which will attach it to the side of the pot. You won't regret this because it is very important to get the temperature back to the original level before putting in the next batch. I cooked fish for years before waking up to the importance of this to keep each batch crisp. Don't let the oil smoke - you have gone too far if it does.

Simple. If you don't have a thermometer, put a pinch of flower into the oil, and if it starts to sizzle, you're good to go.

Float a strike anywhere match in the oil and when it fires off, it's ready.

350 or if i dont have a thermometer i usually use a drop of water and if it sizzles and pops your good.

i think on most stoves, turn the heat to medium (or 5 on a 1-10 scale) and that should get your oil hot enough. use a cast iron pot and let the oil heat up for 20 minutes then flick a little flour in there and make sure it sizzles. if it looks like the oil is smoking, you have it too hot and the food will burn. when i fry backstrap i get it cranking to medium-medium high and by the end of it i'm actually on medium-low to medium after burning a few pieces. using a propane burner outside, a thermometer is a must.

I tried this and it no worky,

Besides always using a thermometer something I started doing a few years ago is keeping a bowl of very hot water handy. Just before coating the fish I swish them around in the hot water. This keeps from dropping the oil temp so much when you first put the fish in.