"While there were plenty of answers, the top comment was simple. Use more salt. This might seem like an unnecessary bit of advice, as most of us would add salt to fried fish before eating, but it goes beyond that. This user recommended salting at every stage: Salting the raw fish, adding salt to the batter or breading, and salting the fried fish as soon as it comes out of the oil."
"The addition isn't just to bump up the seasoning, but because salt acts as a flavor enhancer, it's going to enhance the taste of every part of the dish. As well as bringing out the best tastes of the dish, salt can help to improve the texture. Salting fish will help draw out moisture, which in turn helps the batter to stick. And if you're not using batter or breading, salting the fish before frying will help it crisp up nicely in the pan."
Salting fish at every stage—salting the raw fillets, adding salt to the batter or breading, and salting immediately after frying—enhances overall flavor and brings out tastes in every component. Salt also improves texture by drawing out moisture, which helps batter adhere and promotes crisping when frying without coating. Choice of fish matters: firm-textured, mild white fish such as cod, hake, or tilapia suit frying, with hake and tilapia offering more sustainable options. Pre-frying soaks like buttermilk or a pickle-juice brine can add flavor and salt. Breading options include beer batter, cornmeal, or a simple flour dredge.
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