That's legit a good way of frying fish; though I prefer a shallow fry, super hot pan, dry and salt the skin and sear it, then turn the heat down, salt and pepper the flesh and flip, get it so it has just cooked to the middle and serve on a hot plate with a bit of lemon juice. You end up with both a crispy, salty skin and extra-tender flesh. Deep-frying like that can dry the fish out and leave it greasy, and also make the flesh chewy, but it can be tasty too. Would really need the lemon to cut through the grease though.