Deep Fried Fish

I no longer buy shorelunch. Got sick of it after many years and the fish never got as crispy as I like. I now use Chef Roberts. You can find it in Coborns, Cash Wise and I believe some Walmart stores.
I prefer to dip the fillets in egg prior to getting the batter.
One other tip is to invest in one of those batter containers. I bought mine from Mills. Certainly make it a lot less messy.
Regarding oil, I REALLY like the Cajun Injector oil which is a blend of cottonseed and sunflower (perhaps others). Canola oil works OK, but you really cannot reuse it and the temp at which is burns is much lower. I have been using this Cajun Injector for several years now on turkeys, fish, etc and it is fantastic.

i too have one of those batter containers and love it. i dont use it when i do fish for just me and ma then just an old bread bag, but more then that the batter container comes out.!!!!

Haven’t seen it mentioned yet but I’m a big fan of chef Roberts lemon pepper batter. You can find it in most stores. I like it better than shorelunch but shorelunch is decent too

Simple beer batter with flour, salt, pepper, and whatever ‘fish spice’ can be found.

Buddy just picked up a Fryin’ Saucer as well, so the deep frying experiments will begin anew!

Crushed Salted Cashews,Pistachios,and Panko crumbs.
White pepper and a pinch of cayenne.
Flour-egg batter-canola oil