Deep-frying, when done properly, is a great way to cook seafood, as anyone who's tucked into a fried seafood basket in a coastal NSW town can attest.

But what are the best species to deep-fry, and why? We called in the experts from Sydney Seafood School to fill us in.

FLATHEAD OR GURNARD

We're willing to bet you've already eaten both of these species at a local chippie. They're classic fish and chip fish for a reason: they're locally-caught, abundant, and have the kind of firm flesh and neutral, oceanic flavour that works perfectly when deep-fried.

WHITINGS

It's hard to go wrong with any Whiting species for fish and chips; their sweet yet neutral flavour works so well with any kind of crisp coating. Want to go all out? Deep-fry a smaller Whiting species (like Eastern School) whole in a crunchy crumb, and eat them like chicken drumsticks. Seriously - so good

PRAWNS

While we Aussies tend to prefer our prawns peeled fresh and enjoyed cold, they also work beautifully deep-fried.

If you really want to push the envelope, try one of our all-time favourite prawn recipes: Deep-fried Chilli Salt School Prawns. It's as simple as dusting whole, unpeeled School Prawns in tapioca starch, deep-frying them for a minute or so, and sprinkling them with crushed up chilli flakes, lime zest, and salt. Enjoy them head, shell, legs, tail and all - yes, really!

 

OCTOPUS, CUTTLEFISH AND SQUID

Cephalopods require either very quick cooking over a high heat, or very long cooking over a low heat – anything in between renders them tough. That's why deep-frying them is ideal!

If you've done salt and pepper squid to death at your local pub, try making it with Octopus or Cuttlefish! They're often more affordable than the more popular squid species (depending on supply), and taste just as delicious.

MURRAY COD

One of Australia's most popular aquaculture species, Murray Cod, holds up beautifully against the high heat of deep-frying. Cover it in a simple beer batter and prepare to be amazed.