Crispy Fried Fish

Introduction

There’s nothing quite like the crunch of perfectly crispy fried fish. Whether it brings back memories of coastal seafood shacks or your grandma’s kitchen, fried fish is the kind of comfort food that never goes out of style. Light, flaky on the inside, and gloriously golden and crunchy on the outside — it’s easy to make and even easier to devour.

This recipe walks you through how to get that classic restaurant-style crispy coating with simple ingredients and foolproof technique. Whether you’re using cod, tilapia, catfish, or haddock, this method delivers every time.

 Recipe Overview

• Prep Time: 15 minutes

• Cook Time: 10–12 minutes

• Total Time: 25–30 minutes

• Servings: 4

• Difficulty: Easy

• Best For: Weeknight dinners, fish fry Fridays, fish sandwiches

 Ingredients

For the Fish:

• 1 ½ lbs white fish fillets (cod, haddock, tilapia, catfish, or pollock)

• Salt & pepper to taste

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon lemon pepper (optional)

Dredging & Coating:

• ½ cup all-purpose flour

• 2 large eggs, beaten

• ¾ cup cornmeal

• ¾ cup panko breadcrumbs

• 1 teaspoon Old Bay seasoning or Cajun seasoning

For Frying:

• Vegetable oil (for deep or shallow frying — canola or peanut oil work great)

 Equipment Needed

• Large cast-iron skillet or deep frying pan

• Tongs or slotted spoon

• Paper towels and wire rack for draining

• Mixing bowls

• Thermometer (optional, but recommended)

 Instructions

 Step 1: Prep the Fish

1. Pat the fish fillets dry with paper towels.

2. Season both sides with salt, pepper, paprika, garlic powder, and lemon pepper (if using).

3. Let the fish sit for 5 minutes at room temperature — this helps the coating stick better.

 Step 2: Set Up Breading Station

Prepare three shallow dishes:

• Bowl 1: All-purpose flour

• Bowl 2: Beaten eggs

• Bowl 3: Mix cornmeal, panko, and seasoning

Pro Tip: Use one hand for dry ingredients and one for wet to keep things tidy.

 Step 3: Coat the Fish

1. Dredge each fish fillet in flour, shaking off the excess.

2. Dip into the egg wash, coating both sides.

3. Press into the cornmeal-panko mixture, ensuring a firm, even coating.

Place coated fish on a wire rack or plate while oil heats.

 Step 4: Heat the Oil

1. Pour oil into a large skillet to about ½–¾ inch deep.

2. Heat to 350–365°F (175–185°C) — test by dropping in a breadcrumb; it should sizzle immediately.

3. Don’t overcrowd the pan — fry in batches if needed.

 Step 5: Fry the Fish

1. Carefully lay fish fillets in the hot oil.

2. Fry for 3–4 minutes per side, depending on thickness, until golden brown and crispy.

3. Use tongs or a slotted spoon to remove and place on a paper towel-lined plate or wire rack.

Tip: Internal temperature of cooked fish should be at least 145°F (63°C).

 Step 6: Serve Hot

Serve immediately with:

• Fresh lemon wedges

• Tartar sauce, remoulade, or spicy mayo

• Optional garnish: chopped parsley or a dash of hot sauce

 Serving Suggestions

• Classic Fish and Chips with fries and coleslaw

• Flaky fish sandwiches on buns with lettuce and pickles

• Taco-style with shredded cabbage, lime crema, and corn tortillas

• Served over a bed of rice or grits with veggies on the side

 Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze after cooling completely. Wrap tightly; reheat in the oven or air fryer.

• Reheating Tips: For best results, reheat in a 400°F oven or air fryer to restore crispiness. Avoid microwaving — it softens the crust.

 Nutrition Information (Per Serving – Approximate)

Nutrition will vary based on fish type and amount of oil absorbed.

 Variations

 Spicy Southern-Style:

Add Cajun or Creole seasoning to the breading. Serve with hot sauce or spicy aioli.

 Beer-Battered Fish:

Replace egg and flour with a beer batter made from flour, baking powder, and cold beer.

 Gluten-Free:

Use gluten-free flour and GF breadcrumbs or crushed cornflakes for the coating.

 Air Fryer Option:

Spray coated fillets with oil and cook in air fryer at 400°F for 10–12 minutes, flipping halfway through.

 FAQ

What’s the best fish for frying?

Cod, haddock, catfish, tilapia, and pollock are popular choices due to their mild flavor and flaky texture.

Can I use frozen fish?

Yes — thaw completely and pat dry before breading.

Why does my breading fall off?

Make sure the fish is dry, and press the breading firmly into the fillet. Also, don’t flip too early — let it form a crust.

Can I fry without panko?

Yes! You can use just cornmeal, crushed crackers, or even breadcrumbs. Panko adds extra crunch.

 Why You’ll Love This Recipe

•  Golden, crunchy crust every time

•  Quick and simple – perfect for weeknights

•  Customizable spice level and flavors

•  Works with many types of fish

•  Pairs with almost any side dish

 Final Thoughts

This Crispy Fried Fish recipe is everything comfort food should be: warm, crunchy, flavorful, and endlessly satisfying. Whether you’re serving it up for a laid-back family meal or a summer fish fry, this recipe brings big flavor with minimal fuss. Once you master the method, it’s easy to make it your own with seasoning twists and side pairings.