You Should Always Avoid Frying These Types Of Fish

For the perfect plate of fried fish, Executive Chef of Oceans New York and Carlotto New York Andy Kitko says to avoid adding meaty fish to the fryer.

"Any meaty fish, like swordfish or hamachi, is not ideal for frying. The texture can be a bit dry and tough if overcooked," Kitko said. Thick filets are harder to cook properly.

Kitko also said, "White, flaky fish are the best option for fried fish. They stay moist and juicy, plus their large white flakes make a great contrast to the crispy exterior."

The meat on white fish filets is much leaner, so it's easier to fry them up and get a crispy flesh. "Halibut and cod are both excellent choices," chef Kitko said.