Southern Fried Fish is one of those dishes that instantly transports me back to Saturday afternoons with the windows open, the smell of hot oil in the air, and a line of cousins waiting with paper plates in hand. Growing up, fish fries weren’t just meals — they were gatherings, full of noise, laughter, and the comfort of good food made simply and made right. This recipe brings that spirit to your own kitchen with crispy, golden fish that’s juicy inside, packed with flavor, and downright addictive.
Key Ingredients
Fresh Fish Fillets:
Catfish is the classic, but I’ll be honest — trout and red snapper are real showstoppers too. They have a mild flavor and tender texture that fries up perfectly. As long as the fish is fresh, you’re set.
Buttermilk:
This isn’t just for tradition — it adds a nice tang and tenderizes the fish. I sometimes let my fillets soak for up to an hour when I’ve got the time, and they always come out flavorful and moist.
Flour or Cornmeal:
I switch between the two depending on the vibe I’m going for. Flour gives you that smooth, crispy coating, while cornmeal adds a little more crunch and texture. You really can’t go wrong.
Creole Seasoning:
This is where the flavor kicks in. I keep a homemade blend on hand, but any good Cajun or Creole mix will do. Don’t be shy with it — seasoning makes the crust irresistible.
Oil:
Peanut oil is my go-to for its high smoke point and flavor, but vegetable or canola oil work just fine. Just make sure it’s hot — at least 350°F — before the fish goes in.
How to Make Southern Fried Fish
Start with a hot skillet.
I use my trusty cast iron skillet, but any heavy-bottomed pan will work. Heat the oil to 350°F and hold it steady. If you’re frying in batches, keep the oven warm (around 200°F) to keep the fish crispy.
Season generously.
I mix Creole seasoning into both the buttermilk and the flour. Then I season the fish itself too — every layer should be flavorful.
Dip, dredge, and fry.
Dip the fish into the buttermilk, let the excess drip off, then dredge in seasoned flour or cornmeal. Shake off the extra, then carefully lay it into the oil. Don’t overcrowd the pan — I usually fry two or three fillets at a time.
Cook until golden.
Depending on the thickness of your fish, it’ll take about 3 to 5 minutes per side. Flip once, and don’t fiddle with it too much — just let that crust develop.
Serve hot.
As soon as it’s out of the oil, hit it with a pinch of salt and a squeeze of lemon. I love mine with hot sauce or homemade tartar, plus hush puppies and coleslaw on the side.
How to Store Leftover Fried Fish
Let the fish cool completely before storing. I layer mine in a container with parchment paper between pieces to keep them from getting soggy.
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Bake at 400°F for 6–8 minutes. A wire rack helps keep the bottom crispy. Avoid microwaving if you can — it softens the crust.
Pro Recipe Tips & Tricks
- Use tongs to turn the fish. Less mess, less splatter.
- Let the buttermilk soak in for at least 30 minutes if you have time. It adds flavor and moisture.
- Don’t crowd the pan. The temperature will drop, and you’ll end up steaming your fish.
- Add an egg to milk if you don’t have buttermilk — it helps the flour stick better.
- Rest the fried fish on a wire rack to keep it crisp after frying.
One trick I’ve picked up over the years: sprinkle a bit of extra seasoning on the fish right when it comes out of the oil. That final touch adds a pop of flavor and makes every bite unforgettable.
FAQs
What is Southern Fried Fish?
It’s fish (usually catfish or other firm white fish) coated in seasoned flour or cornmeal, then deep-fried until golden brown and crispy. It’s a staple in Southern kitchens and at any good backyard fish fry.
What’s the secret to crispy fried fish?
Two things: hot oil and dry, well-seasoned fish. If your oil isn’t hot enough, the crust will be greasy instead of crispy. And if you overcrowd the pan, forget it — you’ll end up with soggy fish.
Can I use something other than buttermilk?
Yes — whole milk mixed with an egg works great. You can also use evaporated milk in a pinch.
What kind of fish is best?
Catfish is the classic, but trout, red snapper, and whiting are all great choices. Just avoid anything too delicate — it might fall apart in the oil.
How do I keep the fish crispy?
Once it’s fried, pop it on a wire rack in a warm oven while you finish the rest of the batch. Paper towels are okay, but they can trap steam and soften the crust.
What to Serve with Southern Fried Fish
Nothing beats a plate full of crispy fish and some down-home sides. My favorites?
- Hush puppies – golden and crunchy on the outside, soft inside.
- Potato salad – creamy and cool to balance the hot, crispy fish.
- Mac and cheese – always a hit with both kids and grownups.
- Collard greens – for that perfect, earthy contrast.
- Sweet tea – because nothing washes down a fish fry better.
Sometimes I even throw together a quick jalapeño cornbread or garlic green beans if we’re doing a full spread.
Final Thought
Southern Fried Fish is more than just a meal — it’s an experience. It’s family gathered around the table, second helpings, and plates licked clean. Whether you’re cooking for a crowd or just craving a taste of home, this recipe delivers every time. It’s simple, soulful, and absolutely unforgettable. Once you master the fry, you’ll find yourself reaching for this recipe again and again — not just for the taste, but for the memories it brings with it.
Southern Fried Fish
Southern Fried Fish is one of those dishes that instantly transports me back to Saturday afternoons with the windows open, the smell of hot oil in the air, and a line of cousins waiting with paper plates in hand.
Ingredients
- Oil for frying
- 4 filets redfish or trout cut in half if filets are large
- 3 tablespoons Savory Cajun Seasoning divided
- 1 cup buttermilk
- 1 cup unbleached all-purpose flour
- 2 medium lemons cut into wedges
Instructions
- Fill a cast iron skillet or large heavy bottom skillet halfway with oil and heat over medium-high heat until oil reaches 350°F
- Season buttermilk and flour with 2 teaspoons of Cajun seasoning. Season each fish fillet evenly on both sides with the remaining seasoning. Dredge fish in buttermilk, then flour. Make sure to let any excess buttermilk drain off before dipping it into the flour and shake off any excess flour
- Fry in hot oil for 3-5 minutes, depending on the thickness of the fish (thickness of fish may reduce or increase the time)
- If doing fish in batches, take fish out and place fish on a foiled lined baking sheet in a 200˚F oven. Serve immediately with a squeeze of lemon juice, lemon wedges, hot sauce, and your favorite dipping sauces
Notes
- Here are a few notes so you can make crispy fried fish every time
- If you're hosting a large fish fry, use a deep-fryer or Dutch oven
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 532Total Fat 23gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 127mgSodium 1022mgCarbohydrates 34gFiber 4gSugar 4gProtein 47g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
