Fish can be fried at a different temperature depending on what is being made, but most recipes call for fish to fry at 375 degrees Fahrenheit. When cooking the fish, it is important to monitor the temperature so that it does not get too hot or too cold.
Using a fry or candy thermometer when frying can help to monitor the temperature. Another way to check the temperature is to observe what happens when the whole fish or fillet is placed in the hot oil in the frying pan. If it begins to sizzle, then the oil is ready and at the proper temperature. If the fish sinks, then the temperature should be raised slightly and then checked again.
If a dish with multiple pieces of fish is being made, then the oil temperature will need to increase as the extra fish are added. Oil temperature decreases as additional fish are added to the mixture. It is also important for the fish to be evenly cooked on each side. When the fish or fillets are a golden brown, then they are done and can be removed from the frying pan. To add a simple flavor, salt and other seasonings like dill or lemon pepper can be sprinkled on the fish.