Here’s a few tasty tidbits from your friends at Crispy Catch


  • Use ice water when battering fish fillets or shrimp to make batter stick better.


  • You should fry your fish on 350 temperature ,cook to golden brown.


  • Turn your fried fish or shrimp into an amazing fish/shrimp taco. Just add a little cabbage and grab a bottle of our cilantro lime sauce and put that on top.

Choose your oil wisely

  • You might be tempted to use extra-virgin olive oil, but with its low smoke point and distinctive flavor, it's not your best option. Instead, Sell advises using vegetable oil because it has a high smoke point, a neutral flavor and is super economical. A neutral-flavored oil allows the food to shine. Peanut and grape seed oils are two other options that have neutral flavors and high smoke points. Also, if you're reusing oil, be sure to filter it first so it doesn't give your food a dirty flavor. If your food tastes burnt but doesn't look it, it's because of dirty oil.

Fried Candy Bar Recipe:



  • 1.5 cups all-purpose flour
  • 1.5 cups rice flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 liter bottle sparkling water
  • 4 cups vegetable oil (for frying)
  • 4 chilled (not frozen) full-size candy bars
    (Snickers, Mars, Twix, Milky Way, 3 Musketeers..)
    or 8 fun-size bars


  • Mix all the dry items in a medium sized bowl. Slowly stir in water, careful to not over mix, forming a thin batter that will stick and coat the candy bars, but not too thin that it will drip off.
  • Heat vegetable oil in a high walled skillet (oil needs to be deep enough to totally submerse bar), dutch oven, medium pot, or electric table top deep-fryer to 350 degrees.
  • Set 1/2 cup flour aside on a plate to dust the chilled candy bars with a light coat of flour.  Then dip them into the batter (coat of flour helps batter stick to the bar), coating completely.