Cut fish into approximately 1-2-inch pieces. Pour sauerkraut juice into a gallon-sized sealable plastic bag, add fish. Marinate in refrigerator for 1 hour.
Turn oven broiler to low, adjust oven rack close to element.
Drain fish. In shallow dish, stir ¼ cup flour with ¼ cup water until flour dissolves. In separate shallow dish, mix remaining flour, salt, and dill.
Using a heavy-bottomed pot or frying pan, bring shortening to approximately 350 degrees F.
Dredge fish in liquid mixture. Repeat in dill mixture to coat. Shake off excess flour.
Carefully place fish into oil, being sure not to crowd the pan. Fry 1 minute per side, using tongs to flip fish.
Remove to paper toweled lined plate. When oil is drained, place fish on baking sheet, place under oven broiler for 2 minutes (use a timer!).
While fish is under broiler, fry next batch and drain. Take fish out of oven, repeat frying for 30 seconds to 1 minute per side or until golden brown and very crisp. Remove to paper towel lined plate until oil is drained.
Repeat with remaining batches.
Serve immediately while still very hot.
Notes
It is best to prepare all parts of this recipe ahead of time and have all tools on hand and ready, so that you can work very fast once you begin frying and get the best results.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/crispy-dill-fried-fish/