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This fried fish recipe is an easy way to make crisp, golden fish right at home. Fish fillets are coated in a simple mixture of cornmeal, flour, and seasonings, then fried until the outside is crunchy and the inside is tender and flaky.
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Whether you’re planning a full fish fry or just want an easy dinner, this old-fashioned recipe keeps things simple. Serve the fish hot with tartar sauce, malt vinegar, hot sauce, or plenty of lemon wedges.
Table of Contents
❤️ Why You’ll Love This Recipe
- Simple ingredients. The fish fry batter uses basic pantry staples like cornmeal, flour, salt, cayenne pepper, and garlic powder.
- Ready in 30 minutes. This is an easy dinner that doesn’t require a lot of prep.
- Crispy without a complicated batter. There’s no wet batter to mix. Just coat the fish and fry.
- Works with several kinds of fish. Catfish, haddock, tilapia, cod, bluegill, and similar fillets all work.
- Great for a fish fry. It’s easy to make more when you’re feeding family or friends.
What is a fish fry?
A fish fry is a meal centered around fried fish, usually served with simple sides and condiments. Depending on where you live, that might mean hushpuppies, fries, coleslaw, potato salad, corn, or green beans alongside the fish.
The coating can vary too. Some recipes use a thick wet batter, while others use cornmeal, flour, breadcrumbs, or a combination. This recipe uses a dry cornmeal and flour coating that fries up crisp and golden without being heavy.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Fish fillets – You can use catfish, haddock, tilapia, cod, bluegill, or another fish that works well for frying. Choose fillets that are fairly similar in thickness so they cook at about the same rate.
Yellow cornmeal – Cornmeal gives this fried fish its classic texture and plenty of crunch.
All-purpose flour – A little flour balances the cornmeal and helps create a crisp coating.
Cayenne pepper – Adds some heat to the coating without turning the fish into a super-spicy recipe.
Garlic powder – Gives the coating a little extra savory flavor.
Vegetable oil – You’ll need enough oil to fill a large, heavy skillet about halfway.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- Fish fillets: Catfish, haddock, tilapia, cod, bluegill, or another similar fish suitable for frying can be used.
- Yellow cornmeal: This provides the signature crunch and is a major part of the texture of this recipe. I would keep it rather than replacing it entirely with flour.
- All-purpose flour: Helps the cornmeal coating cling to the fish and balances its texture.
- Salt: Regular table salt or fine sea salt works.
- Cayenne pepper: Reduce or omit it for less heat. You can also replace some or all of it with paprika if you want seasoning without as much spice.
- Garlic powder: Adds mild savory flavor. Onion powder can give you a different but equally savory flavor if needed.
- Vegetable oil: Canola or peanut oil can also work for frying because they’re neutral and heat-stable.
Variations
- Make it milder: Reduce or omit the cayenne pepper if you don’t want much heat.
- Add more heat: Increase the cayenne pepper to taste or serve the fish with hot sauce.
- Try different fish: Catfish, haddock, tilapia, cod, bluegill, and similar fish fillets work with this recipe.
- Use a different frying oil: A neutral oil suitable for high-temperature frying, such as canola oil or peanut oil, can be used in place of vegetable oil.
- Change up the serving sauces: Try tartar sauce, malt vinegar, hot sauce, lemon wedges, or a combination of these.
Tips for Best Results
- Keep the oil at 350°F. Oil temperature is one of the biggest factors in getting crispy fried fish. If the oil is too cool, the coating can absorb excess oil and become heavy or soggy.
- Don’t overcrowd the skillet. Fry the fish in batches if needed. Adding too many pieces at once can quickly lower the oil temperature.
- Shake off excess coating. You want an even coating on the fish, not a thick layer of loose cornmeal that falls into the oil.
- Use similarly sized fillets. Pieces of fish that are close in thickness will cook more evenly.
- Check the thickest part. Fish should reach an internal temperature of 145°F.
- Serve it right away. Fried fish is at its crispiest when it’s fresh from the skillet.
FAQs
Catfish, haddock, tilapia, cod, and bluegill are all good choices for this recipe. The important thing is to use fish fillets that aren’t dramatically different in thickness so they cook evenly.
For this recipe, the fish fry batter is actually a dry coating made from yellow cornmeal, all-purpose flour, salt, cayenne pepper, and garlic powder. There’s no egg, milk, or wet batter required.
The oil may not have been hot enough. Keep it around 350°F and avoid overcrowding the skillet, which can cause the temperature to drop quickly.
It’s also best to serve fried fish shortly after cooking rather than letting it sit covered, where steam can soften the crust.
The fish should be opaque and flake easily with a fork. For food safety, cook fish to an internal temperature of 145°F, checking the thickest part with a food thermometer.
This recipe takes about 5-7 minutes, depending on the fish’s size and thickness. Rather than relying only on time, check for a golden exterior and an internal temperature of 145°F.
Keep the frying oil at the proper temperature, don’t crowd the skillet, and serve the fish as soon as possible after frying. If you’re cooking several batches, avoid stacking hot pieces on top of each other where steam can soften the coating.
For a larger gathering or fish fry, your original recipe guideline is to plan for about ½- 1 pound of fish per person.
Storage
Let leftover fish cool, then place it in a covered container and refrigerate it promptly. Cooked leftovers should generally be used within 3-4 days.
For the best texture, reheat fried fish in the oven or air fryer rather than the microwave. This helps bring some of the crispness back to the coating.
Quick Steps
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
- Heat the oil. Add vegetable oil to a large, heavy skillet and heat it to 350°F.
- Mix the coating. Combine the cornmeal, flour, salt, cayenne pepper, and garlic powder.
- Coat the fish. Dredge each fillet in the cornmeal mixture and shake off the excess.
- Fry. Add the fish in a single layer and fry until crisp, golden, and cooked through, about 5-7 minutes depending on the size of the fillets.
- Drain and serve. Transfer the fish to paper towels and serve immediately.
Make Ahead
Fried fish is best cooked shortly before serving, but you can do a little prep ahead of time.
Mix the cornmeal, flour, salt, cayenne pepper, and garlic powder together and keep the mixture covered until you’re ready to cook. You can also portion your fish and have the serving sauces and sides ready ahead of time.
Wait to coat and fry the fish until close to serving time so the coating stays as crisp as possible.
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What to serve with fried fish
A plate of fried fish doesn’t need anything fancy. Add a few classic sides and you’ve got the kind of meal that disappears fast.
My Classic Hushpuppies are an obvious choice for a fish fry. They’re crispy, easy to make, and made for meals like this.
You could also make Eastern NC Hush Puppies if you want that Carolina-style version. They’re especially good with seafood.
For something cool and crunchy, serve the fish with The Best Coleslaw Recipe. The creamy slaw is a nice contrast to hot, crispy fish.
Old-Fashioned Potato Salad also fits right in with this kind of meal. It’s a simple, classic side that works especially well for a larger fish fry.
If you want a vegetable on the plate, Southern-Style Green Beans are a great match.
And when corn is in season, Grilled Corn is another easy addition.
If You Enjoyed Fried Fish
If you’re serving fried fish, homemade Tartar Sauce is an easy addition to the table. The cool, creamy sauce is a classic match for crispy fish and can be made ahead so it’s ready when dinner hits the table.
For another crispy favorite, try my Crispy Onion Rings. They’re a fun side for fried fish when you want to lean into that classic restaurant-style fish dinner at home.
Southern Baked Mac and Cheese is another great choice when you’re craving a full comfort-food meal. The creamy, cheesy pasta pairs especially well with the fish’s crunchy cornmeal coating.
For the classic fish-and-fries combination, make French Fries in the Air Fryer. Cooking the fries in the air fryer also means you don’t have to juggle another batch of food in the frying oil.
If you love crispy fish but want to try a different coating next time, Beer Battered Fish is another recipe worth keeping around. It gives you that light, crispy battered exterior instead of the cornmeal coating used in this recipe.
Macaroni Salad is an easy cold side to serve when you’re making fried fish for a cookout, family dinner, or larger fish fry. You can make it ahead, so you have one less thing to worry about while the fish is frying.
Instant Pot Baked Beans are another easy side when you’re feeding a crowd. They add something warm and hearty to the plate without taking up any stovetop space while you’re frying the fish.
Looking for more easy recipes to add to the menu? Browse my Recipe Index for more main dishes, side dishes, sauces, desserts, and family favorites.
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Save this Classic Fried Fish Recipe so you’ll have it handy the next time you’re craving crispy, golden fish. It’s an easy recipe to keep on hand for weeknight dinners, weekend fish fries, or any time you want something a little more old-fashioned.
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Classic Fried Fish
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Equipment
- 12-inch cast iron skillet
- pie plate or shallow bowl
- paper towels
- baking sheets or a large platter, for draining cooked fish
Ingredients
For the fish
- ¾ cup yellow cornmeal
- ¼ cup all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- 1½-2 pounds fish fillets, catfish, haddock, tilapia, cod, bluegill, etc …
- Vegetable oil, for frying
For serving
- hot sauce, tartar sauce, malt vinegar, lemon wedges
Instructions
- In a large, heavy skillet, add enough vegetable oil to fill the skillet about halfway. Heat the oil to 350°F.Vegetable oil
- Meanwhile, combine the cornmeal, flour, salt, cayenne pepper, and garlic powder in a pie plate or similar shallow bowl.¾ cup yellow cornmeal, ¼ cup all-purpose flour, 1½ teaspoons salt, 1 teaspoon cayenne pepper, ¼ teaspoon garlic powder
- Coat each fish fillet in the cornmeal mixture, shaking off any excess.1½-2 pounds fish fillets
- Carefully add the fish to the hot oil in a single layer. Fry until golden brown and cooked through, about 5-7 minutes depending on the size and thickness of the fillets.
- Transfer the fish to paper towels to drain. Check that the thickest part has reached an internal temperature of 145°F.
- Serve immediately with hot sauce, tartar sauce, malt vinegar, or lemon wedges, if desired.hot sauce, tartar sauce, malt vinegar, lemon wedges
Notes
🥡 Storage
- Allow leftover fried fish to cool, then transfer it to a covered container and refrigerate promptly. Use within 3-4 days.
♨️ Reheating
- For the best texture, reheat fried fish in the oven or air fryer until heated through. The microwave works in a pinch, but the coating will not stay as crisp.
- Previously cooked leftovers should be reheated to 165°F.
❄️ Freezing
- Let the fried fish cool completely before transferring it to a freezer-safe container.
- For the best quality, use frozen, fried fish within 1 month.
💡 Tips for Best Results
- Keep the frying oil at 350°F.
- Fry in batches rather than overcrowding the skillet.
- Shake off loose coating before placing the fish in the oil.
- Use fish fillets of similar thickness when possible.
- Cook fish to an internal temperature of 145°F.
- Serve immediately for the crispiest coating.
🍳 Alternate Cooking Methods
Air fryer: Preheat the air fryer to 400°F. Prepare and coat the fish as directed, then lightly spray or brush both sides with oil. Arrange the fillets in a single layer without overlapping. Air fry for about 8-12 minutes, flipping halfway through and lightly spraying with additional oil if the coating looks dry. Cooking time will vary depending on the thickness of the fillets. Cook until the fish reaches 145°F in the thickest part. Oven: Preheat the oven to 425°F. Place the coated fish on a lightly greased baking sheet or a wire rack set over a baking sheet. Lightly spray or brush the fish with oil. Bake for about 12-18 minutes, flipping once halfway through, until the coating is golden and the fish reaches 145°F in the thickest part. Note: Both methods are good alternatives when you don’t want to fry the fish in a skillet, but the coating will not be quite as crisp or deeply golden as traditional oil-fried fish. Using a light coating of oil helps the cornmeal brown and crisp rather than remain dry and powdery.♻️ Leftovers
- Turn leftover fried fish into fish sandwiches or wraps, chop it for tacos, or serve smaller pieces over a salad. Reheat it first if you want the coating crisp again.
📝 Notes
- The cooking time will depend on the size and thickness of the fish.
- Fish should be opaque, flake easily, and reach 145°F in the thickest part.
- For a larger gathering or fish fry, plan on about ½-1 pound of fish per person.
- Fry in batches if necessary so the oil temperature does not drop too much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I followed this fried fish recipe for our Friday fish fry, and it was a hit with everyone! The crispy coating was just the right amount of crunch, and the fish was perfectly seasoned. I also tried a little variation by using a combination of cod and tilapia, and it worked great. The best part is how easy the recipe is—it didn’t take long at all, but the results were restaurant-quality. Can’t wait to make this again next week!
When I deep fry my crappie, catfish or white bass, I also have oil at 350. I cut the filets in half to have smaller portions. I have found that 4 minutes is about the perfect time to fry them. Five minutes or longer usually results in overcooked meat…..just my experience. Thanks for your recipe.
It is an awesome fried fish recipe.
It is an awesome fried fish recipe. Thx
II’m from Louisiana and we always dipped our fish in an egg milk bath before in the cornmeal mixture. Do you not do this step? Your batter sounds real good. I will try it. Thanks!!!
Thanks for the fried fish recipe.