We spoke with some expert chefs to get the scoop on what you shouldn't skip when making your fried fish at home, and some mistakes to avoid so you'll get extra crispy fried fish every time.

This simple weeknight dinner features fried fish coated in a crispy golden-brown matzo crust and a red cabbage slaw.

When you want to fry some fish, you should use an oil that can handle the high heat and won't mess with the food's flavor. Thankfully, the choice is easy.

To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer ... serving with the crispy fish.

At his Dublin restaurant Fish Shop, chef Peter Hogan serves a version of this light and crispy fried fish sandwich, topped with a lemony fennel-and-apple slaw that’s scented with mint.

This old-fashioned technique creates an extra-crispy ... renowned fish and chip shops in Padstow and Falmouth, Stein’s signature dish attracts crowds eager to taste his perfectly fried cod.