What temperature should I fry fish at to ensure it reaches that perfect balance of crispy exterior and moist, flaky interior? Is there a specific temperature that guarantees optimal results, or do various types of fish necessitate adjustments in heat? As I delve into the nuances of frying fish, I find myself pondering whether the thickness and type of the fish fillet play a significant role in determining the ideal frying temperature. Could it be that certain frying methods, such as deep frying versus pan frying, influence this critical aspect as well? Moreover, how do seasoning and batter affect not only flavor but also cooking temperatures? Are there specific oil types that can withstand higher temperatures without compromising the fish’s quality? Navigating these questions may lead to culinary revelations that ensure restaurant-quality fish at home. What precise measures should I take to avoid the common pitfalls encountered when frying fish?