01
Tuna
10.0best for frying1 lb : 1 lb
Firm texture; works in stir-fries and salads
10.0
shrimp substitute
for frying.
Fried shrimp hits the oil at 350-365°F, forms a 2-3 mm crust in 45-60 seconds, and exits before its interior crosses 145°F. A frying swap must batter-adhere, survive a brief dunk without shedding breading, and not leach so much water that the oil drops below 340°F and turns the coating greasy. Density and surface moisture matter more than flavor here.
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adjustment for frying
Cube tuna 3/4-inch, bread in panko with an egg wash, and fry at 350°F for 90 seconds — the low 68% moisture holds coating adherence 20% better than shrimp and crusts to golden without dropping oil temperature below 340°F. Internal target 120°F for medium-rare, never past 135°F.
02
Tempeh
10.0best for frying1 cup : 1 cup
Cube small and marinate in Old Bay and lemon
10.0
adjustment for frying
Cube tempeh 1/2-inch, pat dry, and dredge flour-egg-panko; fry at 360°F for 2-3 minutes until the soy-cake structure steams internally to 165°F. Its 10% moisture surface sheds less water than shrimp and keeps oil clean through three batches before refresh.
03
Seitan
10.0best for frying1 cup : 1 cup
Cube or strip seitan for stir-fries and skewers; marinate to boost flavor
10.0
adjustment for frying
Cube seitan 1/2-inch, dredge cornstarch then tempura batter, and fry at 365°F for 2 minutes — gluten strands firm rather than curl, so the piece stays rod-straight where shrimp would comma. Oil temp drops only 4°F per batch vs shrimp's 15°F dip.
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04
Monkfish Fish
10.01 cup : 1 cup
Firm sweet flesh nicknamed poor man's lobster; cube for scampi and paella
10.0
adjustment for this dish
Cube monkfish 3/4-inch, dredge in seasoned flour, and fry at 350°F for 3-4 minutes. Its dense 82% moisture muscle fries without the splatter shrimp throws — crust sets in 45 seconds, interior plateaus at 140°F. Drain 60 seconds on rack before salting to avoid steam-softening.
05
Halibut Fish
10.01 cup : 1 cup
Firm mild white fish; cube and sauté for stir-fries or pasta in place of shrimp
10.0
adjustment for this dish
Cube halibut 3/4-inch, battered beer-tempura style, fry at 360°F for 2-3 minutes to 130°F internal. Halibut's flakier muscle fractures if the batter is thin — target a 3 mm coating for structural support. Oil recovery takes 20 seconds after the drop, same as shrimp.