Heat the canola
oil in the frying pan to 375°F. If you don't have an electric
skillet, you can use a deep-fry thermometer to determine the oil
temperature. When the oil comes to temperature, add the fillets to the
skillet away from you to avoid splatter and reduce the temperature to
350°F.
Don't overcrowd the fillets, don't move them and don't
poke them. Allow them to fry on one side for 5-7 minutes, according to
their thickness. Using a fish spatula, gently flip the fillet and fry
for a few more minutes until golden brown.