Crispy Southern-Style Fried Fish
If you’ve been searching for that perfectly crispy golden crust and juicy, flavorful fish like Grandma used to make, look no further. This easy and delicious recipe uses simple ingredients and comes together in minutes. Serve it up with lemon wedges and hot sauce for a true taste of the South!
Yield: 4
Equipment
- Large cast iron skillet or deep frying pan
- Tongs or slotted spoon
- Mixing bowls (for dredging station)
- Paper towels and cooling rack
- Cooking thermometer (optional, but helpful)
Materials
- 1 lb white fish fillets like cod, tilapia, catfish, or whiting
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt & black pepper to taste
- 1 cup buttermilk or milk + 1 tbsp lemon juice
- Oil for frying vegetable, peanut, or canola oil work well
> Optional additions: cayenne pepper for heat, lemon zest for brightness, or hot sauce mixed into the buttermilk for a kick.
Instructions
Step 1: Prepare the Fish
- Pat your fish fillets dry with paper towels. This helps the coating stick better and prevents excess moisture during frying.
- If using frozen fish, make sure it's fully thawed and drained before breading.
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Step 2: Set Up a Dredging Station
- In one bowl, pour the buttermilk.
- In another bowl, mix the flour, cornmeal, paprika, garlic powder, onion powder, salt, and pepper.
- > Optional: Add a dash of cayenne or Creole seasoning to the flour mix for extra kick!
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Step 3: Dredge the Fish
- Dip each fillet into the buttermilk, letting the excess drip off.
- Then press it into the flour and cornmeal mixture, coating both sides evenly.
- Lay the breaded fish on a plate or tray while the oil heats.
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Step 4: Heat the Oil
- Pour about 1 inch of oil into a large skillet and heat over medium-high heat to around 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small pinch of flour—it should sizzle immediately.
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Step 5: Fry the Fish
- Carefully place fish fillets into the hot oil (don’t overcrowd the pan). Fry for 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate or wire rack to drain excess oil.
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Step 6: Serve & Enjoy
- Serve hot with lemon wedges, tartar sauce, hot sauce, or a splash of vinegar. Don’t forget the sides!