For pan frying I use bacon grease. For deep fat I use peanut or coconut because of the high smoke point. If you want a classic beer batter google Alton Brown's recipe. Best I've used although I need to add a little more liquid.
I do fish curries a lot. Use the Maesri brand little cans of curry paste from an Asian market. Super quick. Super delicious, but definitely on the hot side. Red, green or panang works great. One can of paste, one can of coconut milk and your favorite veggies. Follow directions on the can, add fish right before serving. It only takes 3 minutes or so to cook cubes of fish. Whole process takes about as long as it takes to steam rice.
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