How do you know when battered fish is fully cooked?

Visual Cues:

* Golden brown color: The batter should be a deep golden brown, not pale or light yellow.

* Crisp texture: The batter should be firm and crispy, not soft or soggy.

Internal Temperature:

* 145°F (63°C) internal temperature: This is the recommended internal temperature for fish to ensure it's fully cooked. Use a meat thermometer inserted into the thickest part of the fish to check.

Other Signs:

* Flaky texture: The fish flesh should easily flake apart with a fork.

* No translucent areas: The fish should be opaque throughout, with no translucent spots remaining.

* Loss of translucency: When the fish is raw, the flesh will have a translucent, almost glassy appearance. As it cooks, it will become opaque and white.

Important Note: Avoid overcooking the fish, as it can become dry and tough.

Tips for Ensuring Proper Cooking:

* Don't overcrowd the pan: This prevents the fish from cooking evenly. Cook in batches if necessary.

* Maintain consistent heat: Ensure your oil is at the correct temperature (usually between 350-375°F or 175-190°C) for even cooking.

* Don't flip too often: Flip the fish only once to avoid breaking the batter and ensure it cooks evenly.

Remember: Properly cooked fish should be safe to eat and delicious!