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Learn how easy it is to make this Fried Fish Recipe. Dinner is delicious with this old-fashioned battered and fried fish recipe.
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Fried Fish
There is no wrong time for a fish fry, in my opinion. Growing up, we never really ate a lot of seafood or fish – which is weird – because we lived right on the coast! Both of my parents eat fish and seafood, so I’m not sure why we didn’t have it more often? It wasn’t until I was an adult that I tried different kinds of seafood besides “fish sticks.”
As an adult, I’ve been more adventurous and willing to try some new things. When I lived in the Midwest, this popular restaurant in town was known for its fried catfish. After trying it, I’ve got a new favorite!
Personally, I prefer my fish without bones and a tail – but do whatever floats your boat. If you like to serve it with the bones and tail, I ain’t here to judge no one!
Let me show you how easy it is to make this recipe …
Recipe for Fried Fish
Ingredients for fish
- fish fillets (catfish, haddock, tilapia, cod, bluegill, etc …)
- yellow cornmeal
- all-purpose flour
- salt
- cayenne pepper
- garlic powder
- Vegetable oil
Ingredients for serving (optional)
- hot sauce
- tartar sauce
- malt vinegar
- lemon wedges
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How to make Fried Fish
Time needed: 30 minutes
How to make Fried Fish
- Heat oil.
In a large, heavy skillet, fill it about half full with vegetable oil. Heat oil to 350°F.
- Make cornmeal mixture.
Meanwhile, in a pie plate or similar bowl, combine the cornmeal, flour, salt, cayenne pepper, and garlic powder.
- Coat fish.
Coat the fish with the cornmeal mixture, shaking off excess.
- Fry fish and drain.
Add the fish in a single layer and fry until golden brown, about 5-7 minutes – depending on the size. Remove the fish from the oil and drain on paper towels.
- Serve.
Serve immediately with hot sauce, tartar sauce, malt vinegar, or lemon wedges on the side, if desired.
Fried Fish: FAQs
Any side dish you like! Some of my personal favorites are:
coleslaw, fries, Southern-style green beans, corn on the cob, side salad, potato salad, Cheddar Bay Biscuits, and/or hushpuppies.
Fish will flake easily when it’s done, and it will lose its translucent or raw appearance. The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. Fish needs to be cooked to an internal temperature of 140-145 degrees.
Buy the freshest fish you can find and make sure your oil has heated to the proper temperature.
Properly stored in a covered container, you will need to use any leftovers within 3-4 days.
Yes! For the best results, I suggest reheating it in the oven. Reheat the fish on a baking sheet in a 275°F oven for 15-20 minutes or until heated through.
Yes! After frying, allow the fish to cool completely and then transfer it to a freezer-safe container. Use within one month.
You will want to plan on 1/2-1 pound of fish per person.
Other recipes you may enjoy
Classic Fried Fish
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Equipment
Ingredients
For the fish
- 1 ½ – 2 pounds fish fillets, catfish, haddock, tilapia, cod, bluegill, etc …
- ¾ cup yellow cornmeal
- ¼ cup all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- Vegetable oil, for frying
For serving
- Hot sauce, tartar sauce, malt vinegar, lemon wedges
Instructions
- In a large, heavy skillet, fill it about half full with vegetable oil. Heat oil to 350°F.
- Meanwhile, in a pie plate or similar bowl, combine the cornmeal, flour, salt, cayenne pepper, and garlic powder.
- Coat the fish with the cornmeal mixture, shaking off excess.
- Add the fish in a single layer and fry until golden brown, about 5-7 minutes – depending on the size. Remove the fish from the oil and drain on paper towels.
- Serve immediately with hot sauce, tartar sauce, malt vinegar, or lemon wedges on the side, if desired.
Notes
- Fish will flake easily when it’s done, and it will lose its translucent or raw appearance. The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. Fish needs to be cooked to an internal temperature of 140-145 degrees.
- For larger gatherings or for a fish fry, plan on 1/2-1 lb. of fish per person.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on July 22, 2103. Updated on November 1, 2020.
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.