Fish Fry Recipe

I remember the first time I nervously browned a fillet and watched the kitchen fill with that warm, familiar smell of frying fish, the kids lined up at the counter asking for a squeeze of lemon and a crunchy bite, that easy weeknight comfort is exactly what a Fish Fry Recipe brings to our table and it is the kind of meal you learn by doing and then come back to with confidence.

Why You’ll Love It

This fish fry works because it is simple, forgiving, and quick, perfect for a weekday family dinner or a relaxed weekend meal, the coating crisps up fast so you get great texture even if you are newer to frying, and the basic method adapts easily to mild or bold flavors so picky eaters and adventurous eaters can both be happy.

Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes

Ingredients

• 4 firm white fish fillets such as cod or tilapia about 6 oz each
• 1 cup all purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 teaspoon sweet paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper optional
• 1 teaspoon fine salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs
• 1 cup buttermilk or whole milk
• Vegetable oil for frying about 1 to 1 1/2 cups depending on pan size
• 1 lemon cut into wedges for serving
• 2 tablespoons chopped fresh parsley for garnish
• 1/2 cup tartar sauce or your favorite dip optional

Instructions

1. Pat the fish dry with paper towels and season both sides lightly with 1/2 teaspoon salt and a little pepper, drying helps the coating stick.
2. In a shallow bowl combine flour cornmeal baking powder paprika garlic powder cayenne salt and pepper, whisk to blend.
3. In a second bowl beat the eggs and whisk in the buttermilk until smooth.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium high heat until it registers 350 F on a thermometer or a small pinch of flour sizzles and browns gently in about 3 seconds.
5. Dredge each fillet first in the dry mix shake off excess then dip into the egg buttermilk mixture and press back into the dry mix for a light double coating, place on a tray while you finish.
6. Fry two fillets at a time without crowding the pan about 3 to 4 minutes per side depending on thickness until golden brown and flaky inside, adjust heat to keep oil steady and not smoking.
7. Transfer cooked fillets to a cooling rack set over a baking sheet and season with a little extra salt while hot to lock in flavor.
8. Serve immediately with lemon wedges tartar sauce and a sprinkle of chopped parsley.

Recipe Variations

• Spicy Cajun Crunch coat the fish in a blend with extra cayenne and smoked paprika for a bold spicy crust.
• Gluten Free use rice flour or a 1 to 1 gluten free flour blend plus cornmeal for the dry mix, fry the same way.
• Beer Batter swap the egg buttermilk for 1 cup beer and 1 egg and use only flour for a classic beer battered finish.
• Air Fryer version lightly oil the coated fillets and air fry at 400 F for 8 to 10 minutes flipping once for a lower oil option.

Make Ahead: You can mix the dry coating and store it in an airtight container up to 2 days ahead, whisk the eggs and keep them covered in the refrigerator for a day, the fish is best coated and fried just before serving but you can dredge and keep coated fillets in the fridge for up to 2 hours covered on a tray if you need to prepare while the oil heats.

Frequently Asked Questions

Conclusion

This fish fry is a friendly starter recipe for anyone new to frying and a reliable go to for cooks who want fast comforting dinners, the method is simple and forgiving so you can make small tweaks and still get great results, trust your senses with the oil heat and the doneness of the fish and feel free to experiment with spices or sides until you find your favorite combination, you can do this and enjoy the process of turning simple ingredients into a crunchy satisfying meal.