First of all, make sure to follow the manufacturer’s instructions labeled on your deep fryer.
Get ½ inch thick fish. Dry them to drive out any moisture. Excess moisture will cause splattering of oil, which can burn your skin terribly.
Get a thermometer to monitor oil temperature. If the oil is too cold, your fish is likely to be greasy; if it is too hot, the fish will get excessively burned on the outside than the inside.
Heat vegetable oil slowly to 350 degrees Fahrenheit.
Slice the fish into smaller pieces so that it takes a few minutes to cook.
Beat eggs and then dip fillets sprinkled with flour. Coat with some breading.
Proceed to cook up to five minutes, or until you see the fish has turned brown on both sides.
Ensure that the pieces do not come into contact with each other while you cook, otherwise, you will end up with meat that has a soggy coating.
Drain on a towel or paper. And it is ready for serving.