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This has been the most popular method of preparing fish in the past and remains popular today, although it is losing some ground. Deep-frying requires good quality frying fat, a batter or breading to protect the fish from the hot fat and protect the hot fat from the fish. A proper frying temperature must be used to ensure a crisp, brown crust. The best fish for frying is lean fish. This can include small or whole fish like shellfish or smelt, or whole fish cut into smaller portions. Fried fish must be served immediately because its quality rapidly deteriorates after it is removed from the fat.
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