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I have a deep fryer that heats the oil to 375 degrees and I think it's accurate based on an external instant read thermometer. It seems to me that bluegill, perch and walleye fillets cook in about 2 minutes. Any longer and they get really dark on the outside. I use an egg wash and Italian cracker crumbs for breading.
The rule of thumb I have seen is to allow 10 minutes pâ¦er inch of thickness for fresh fish. Assuming you are cooking average size fillets rather than frying a whole fish, that means only a couple of minutes in a deep fryer, and even fewer per side if you are frying in a skillet.