We've been through this so many times.
Deep frying a fish is not a complicated process.
Firstly, you fry to order. Don't do it in advance.
The batter needs to be of a good consistency.
The temperature of the fat/ oil should be circa 170 degrees.
Do not overcook the fish. It should be of a flaky consistency, depending on the size of the fish, it should take between 4 to 6 minutes.
Important. Drain the excess oil/ fat from the fish. Allow up to a minute for this.
Do not park the fish on top of a bed of chips and do not wrap the supper up in paper.
Thank you..