Most Popular: Cod To many people, cod is the top choice. It has a mild flavor and extremely tender meat. If you like a big contrast between the crunchy outer shell and delicate white fish inside, cod is the one for you.
Best fish for frying
You can use virtually any white fish fillet such as: snapper, barramundi, cod, flathead, tilapia, hake, haddock, whiting and ling.
The most common fish and chips fish after basa in Australia is New Zealand hoki. More hoki is caught in New Zealand each year than Australia's total annual fish catchment. “Hoki can be a good fish, though,” said Hodges. “It's absolutely great eating for fish and chips.”
Cod, haddock, flounder, and bass are great for deep frying
However, both types of this fish can still be fried. Flaky and light, cod is commonly used in fish and chips. Flounder is an excellent pick, as it's delicate and lean. The fillets are not too thick, allowing them to cook to a crisp in just several minutes.
From the early 21st century, farmed basa imported from Vietnam and hoki have become common in Australian fish and chip shops. Other types of fish are also used based on regional availability. In New Zealand, snapper or gurnard was originally the preferred species for battered fillets in the North Island.
Cod. Cod is the most popular choice, and for most consumers, this is what first comes to mind when they think of fish and chips. It's mild and tender, the perfect complement to the breading on top and the malt vinegar or tartar sauce that you pair the fish and fries with.
West Coast rockfish is probably the most full-flavored of the mild white fish, and its flavor profile lends itself to a wide range of rubs, marinades, and sauces. This fish has a rich firm, flaky texture.
Tilapia – tilapia is arguably the mildest tasting fish there is. It's not fishy at all and has a mild sweetness. Tilapia is easy to prepare and goes well with a variety of different flavor profiles. Cod – cod has a mild flavor that's slightly sweet like tilapia.
Haddock is the fish that most chefs prefer for fish and chips. The texture isn't as flaky or tender as cod but the meat has more flavor. Haddock has a slight sweetness that pairs well with the buttery flavor of the batter.
What is the best fish for fish and chips? Flathead is an all-round favourite and barramundi works a treat. Just avoid oily fishes like salmon and lean fishes like tuna and swordfish.
Local Panfish. Don't forget about exploring local fish options. Depending on where you live, you'll find panfish like walleye, perch, whitefish, bluegill and/or crappie in your grocery store—all great for frying.
If you like crumbed fish, this can be ok if you choose to crumb it yourself in wholegrain breadcrumbs and cook using a healthier cooking method and a healthy oil. The Heart Foundation doesn't recommend battered fish, as it is generally deep fried.
Fish that are higher in fat, such as salmon, mackerel, herring, anchovies, and sardines, have much stronger flavors than other fish. These are the fish known for their heart-healthy omega-3 fats.
Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking.
The best tasting fish in the world is subjective; and largely depends on how it is prepared, and how fresh it is. A few fish always make the top of the list and those include pompano, seabass, halibut, and many species of grouper and snapper.
Fillets of firm-fleshed white fish like pollack, hake, halibut, and cod are mild, meaty, and forgiving—and they can be cooked in much the same way as salmon (seared, slow-roasted, poached).
A mix of premium white fish pieces, (cod, hake, coley, pollock and haddock) freshly prepared by hand by us from the prime cuts. Ideal for fish pie, poke or tasty tacos. You can also use this mix for stir fries. This premium quality seafood is now being made available in portion sizes to the private sector.
Barramundi, also known as Asian sea bass, is a white-fleshed fish with a sweet, mild flavor and firm texture, similar to snapper, grouper, striped bass, and sole. It's native to the Indo-Pacific region of the ocean and is fished in the regions between India, Southeast Asia, and Australia.
Fish and chips
For those operating fish and chip outlets, a large volume of oil is needed to keep up with the demand for crispy fried food. Canola oil is a great option because of the high smoke point. However, it is important to use different deep fryers to separate your fish from chips to reduce flavour transfer.
Fish – Here I use dory fish because in my country this fish is popular because the texture same as cod. If you have cod, I prefer to use it. Also, you can use halibut, flounder, tilapia, pollock, whiting, or catfish.
Spurdog meat is obviously sold as fish and chips in the UK (usually as huss, "rock salmon”* or flake) and is also eaten as smoked belly flaps in Germany; and fillets are eaten in other European countries including Belgium, France, and Italy.