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Lower temperature frying for crispier crust is a game-changer. High heat just burns the coating. Try it and thank me later.

Is it just me or does anyone else think that the optimal oil temperature for frying fish is overrated? I say throw caution to the wind and fry it however you want! Whos with me?

Frying fish recklessly might work for you, but for those who appreciate a perfectly cooked piece of seafood, following the optimal oil temperature is key. Dont compromise quality for impatience.

Isnt it weird how we stress about oil temp for frying fish, but ignore the impact of overfishing on marine ecosystems? Maybe we should shift focus from perfecting recipes to sustainable fishing practices.

Absolutely agree. Prioritizing our taste buds over the health of our oceans is short-sighted and selfish. Time to wake up and make a change.

Frying fish in cold oil is the real game-changer. Who needs optimal temperatures when you can experiment with different methods? Lets shake up the kitchen routine and see what happens!

Absolutely, cold oil frying is a risky move that can lead to soggy, greasy fish. Stick to traditional methods for crispy perfection.

Is it just me or does anyone else think that the optimal oil temperature for frying fish is a total myth? Ive always just eyeballed it and my fish turns out fine. Who needs a thermometer anyways?

Using a thermometer ensures consistent results and prevents overcooking. Eyeballing it is risky and can lead to undercooked or greasy fish. Trust the science, not luck.