The "tastiest" fish fry is subjective, but popular choices for their mild flavor and firm texture include Cod, Haddock, Tilapia, and Flounder, while Catfish offers a classic, denser Southern taste; the real flavor comes from marinades like spicy Indian masalas or simple garlic-curry leaf tempering, with fresh options like Kingfish or Pomfret also being favorites, especially with a crispy coating.
Firm, thick-cut fish like King Fish (Seer/Neymeen), Snapper, Barramundi, Tuna, and Mullet work best. Oily fish like Mackerel, Sardines, and Pearl Spot also fry beautifully. Softer fish like Tilapia and Pomfret, but they need gentler handling.
Salmon. There is no doubt that salmon is the most popular and best-tasting fish on this list. It is also a healthy fish. There is a discussion about whether wild or farmed salmon is the better choice.
Most white fish—think tilapia, halibut, grouper, cod—are considered mild in flavor but sometimes have a delicate, sweet, and buttery taste. That's why we like these fish as options for seafood beginners.
Top Fish for Frying: A Delicious Selection
According to the fishmonger, "oily fish, like salmon or mackerel, should be avoided for frying because their higher fat content can lead to a greasy texture." After all, there's a reason you don't see salmon getting fried up for fish and chips, and it's not just because of its texture — frying salmon can also change ...
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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.
Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.
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The unhealthiest fish to eat are typically large, predatory species high in mercury like shark, swordfish, king mackerel, and imported tilefish, plus bluefin tuna, which are dangerous for brain/nerve health, especially for pregnant women and children; also, farmed salmon and some imported tilapia/catfish raise concerns for contaminants and antibiotics, while orange roughy and Atlantic cod are often cited for high mercury and overfishing/sustainability issues.
Salmon is widely recognised as the King of Fishes because of its strength, endurance and unique life cycle. Read why salmon is known as the King of Fishes, its migration strength, characteristics, nutritional value and importance.
Due to its extremely high oil content for a white fish, sablefish is renowned for its rich, buttery flavor. It's no wonder sablefish bears the alias of “butterfish”.
Popular types of white fish are tilapia, cod, halibut, snapper, bass, grouper and haddock. They are great because they are very versatile fish – they can be pan-fried, roasted, deep-fried, steamed or poached.
In American restaurants, Alaskan cod is often used for fish and chips because it takes perfectly to the breading and high frying temps. (See for yourself by trying out this delicious fish and fries recipe, starring cod.)
The basics are to pour a little oil into a hot pan and cook the fish quickly over high heat. Like cooking in a wok, the key to both is very little oil and very high heat. High heat isn't a thing that just any oil can handle. You need a high smoking point oil.
KFC primarily uses a blend of oils, with a major shift in the U.S. to low-linolenic soybean oil to eliminate trans fats, while regions like Australia use high oleic canola oil for its stability and health profile, though specific oil types can vary by country and even franchise, sometimes incorporating palm/soybean blends, but generally favoring vegetable-based oils for flavor and consistency.
Deep frying
However, if you do need to deep fry your food, our long-standing advice is that oils like corn and sunflower oils are not recommended for high temperatures. These oils are rich in polyunsaturated fats which can form undesirable compounds when heated at high temperatures.
The Dietary Guidelines for Americans states that to consume those higher amounts, children should only be fed fish from the “Best Choices” list that are even lower in mercury – these fish are anchovies, Atlantic mackerel, catfish, clams, crab, crawfish, flounder, haddock, mullet, oysters, plaice, pollock, salmon, ...
Which fish have a mild flavour/don't taste fishy? White-fleshed fish generally have a milder flavour than dark-fleshed fish. Ling, for example, is a good option for kids as it has a mild flavour and very few bones. Other mild-flavoured fish include leatherjacket, flathead, whiting, flounder, sole and dory.
Many say that salmon is among the “fishiest” of fish, especially when raw. Acidic flavors go great with salmon and help cut the flavor, while creamy, umami sauces and side dishes compliment it perfectly.
The unhealthiest fish to eat are typically large, predatory species high in mercury like shark, swordfish, king mackerel, and imported tilefish, plus bluefin tuna, which are dangerous for brain/nerve health, especially for pregnant women and children; also, farmed salmon and some imported tilapia/catfish raise concerns for contaminants and antibiotics, while orange roughy and Atlantic cod are often cited for high mercury and overfishing/sustainability issues.
Salmon and oily fish
A delicious fillet of salmon or a sardine salad can support weight loss. How? It's all thanks to the anti-inflammatory omega-3s that oily fish contain which have been shown to help with fat burning. Plus, omega-3s have been shown to help lower levels of the stress hormone cortisol.
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