When embarking on the culinary voyage of frying fish, one might ponder: what temperature should I fry fish to achieve that perfectly crispy exterior while ensuring the flesh within is delectably tender and moist? Is there a specific degree that defines the optimal frying point, or does it vary based on the type of fish being utilized? Moreover, how do different cooking oils influence the necessary frying temperature? For instance, do oils with higher smoke points, such as canola or peanut, afford more flexibility? Additionally, is there a distinction in temperature for whole fish compared to fillets, as their thickness can radically alter cooking times? Should I consider marinating or coating the fish, which may also impact the final cooking temperature? Ultimately, what are the overarching guidelines or techniques to maintain consistency in achieving that indulgent crunch and flavor profile that elevates the dish to sublime gastronomic heights?