DIRECTIONS 1. Heat the oil in a 3- or 4-quart pan to at least 375-dgrs F. (just a couple of drops of water flipped off your hand will really crackle when the oil has reached this heat level).
2. Roll the DRY and THAWED fish in the flour, shake off excess flour, and let the filets sit on a rack or, on wax paper, for 5-10 mins.
3. Roll the fillets in the flour a second time, shake off excess flour, and deep fry, no more than 2 at a time. (frying more than 2 filets at once drives down the oil temperature which will make the fish and coating soggy!) Turn once in the pan after a min or so and remove when golden brown. They should be done in under 4 mins, white and flakey inside at the thickest section of the filet. Do not overcook!
4. Drain each filet on paper towels, sprinkle with salt, and serve.