|A Note On Fish Steaks|
The thickness of steaks makes them less appropriate than fillets for deep-frying. If you have a steak and you want to deep-fry it, cut it into chunks.
Deep-frying adds crunch and contrast to mild whitefish fillets. If they're big, cut them into 4- or 5-inch lengths. Deep-frying is best with lean, quick-cooking fish.
Shellfish is a natural for the deep fryer. Shrimp, scallops, clams, and oysters all fry to a beautiful golden brown in the time it takes them to cook (about 45 seconds to 2 minutes, depending on size). Soft-shell crab is particularly good deep-fried.