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What is the ideal temperature for frying fish in oil?

Is anyone else thinking about trying to fry fish in ice-cold oil? Like, reverse psychology for crispy perfection? Might be onto something here, folks. Whos brave enough to give it a shot?

Interesting idea, but frying fish in ice-cold oil would likely result in a soggy mess rather than crispy perfection. Hot oil is key for achieving that crispiness. Stick to the traditional method for best results.

Is it just me or does anyone else think that frying fish at a lower temperature actually makes it taste better? I know, it goes against the norm, but maybe weve been doing it wrong all along!

Frying fish at a lower temperature might just be the game-changer we didnt know we needed. Who knew breaking the norm could lead to better flavor? Im tempted to give it a try!

Is there really a perfect oil temperature for frying fish, or is it all just a myth perpetuated by the culinary industry? Maybe we should embrace the chaos and experiment with different temperatures for a truly unique fried fish experience.

Theres a reason why recipes call for specific temperatures - consistency and quality. Experimentation is great, but sometimes precision leads to the best results.

Why not fry fish in freezing oil? It could add a unique twist to the flavor profile. Plus, who needs optimal temperatures when you can experiment with extremes? Thoughts?

Frying fish in freezing oil is a recipe for disaster. Extreme temperatures can ruin the texture and flavor. Stick to what works for a delicious dish.

Isnt it wild that some people swear by frying fish at a lower temperature for a crispier crust? Ive always cranked up the heat for that extra crunch. Whos with me on this unconventional method?