Classic Fried Fish

4.50 from 12 votes

This easy fried fish recipe has a crisp cornmeal coating and tender, flaky fish inside. Serve it hot with tartar sauce, hot sauce, malt vinegar, or lemon wedges.

Prep Time10

Cook Time10

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Author: Jamie Sherman

Equipment

12-inch cast iron skillet
digital instant read food thermometer
Fish Turner, Stainless Steel
tongs
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