Learn how easy it is to make this Fried Fish Recipe. Dinner is delicious with this old-fashioned battered and fried fish recipe.
Fried Fish
There is no wrong time for a fish fry, in my opinion. Growing up, we never really ate a lot of seafood or fish – which is weird – because we lived right on the coast! Both of my parents eat fish and seafood, so I’m not sure why we didn’t have it more often? It wasn’t until I was an adult that I tried different kinds of seafood besides “fish sticks.”
As an adult, I’ve been more adventurous and willing to try some new things. When I lived in the Midwest, this popular restaurant in town was known for its fried catfish. After trying it, I’ve got a new favorite!
Personally, I prefer my fish without bones and a tail – but do whatever floats your boat. If you like to serve it with the bones and tail, I ain’t here to judge no one!
Let me show you how easy it is to make this recipe …
Recipe for Fried Fish
Ingredients for fish
- fish fillets (catfish, haddock, tilapia, cod, bluegill, etc …)
- yellow cornmeal
- all-purpose flour
- salt
- cayenne pepper
- garlic powder
- Vegetable oil
Ingredients for serving (optional)
- hot sauce
- tartar sauce
- malt vinegar
- lemon wedges
How to make Fried Fish
Time needed: 30 minutes
How to make Fried Fish
- Heat oil.
In a large, heavy skillet, fill it about half full with vegetable oil. Heat oil to 350°F.
- Make cornmeal mixture.
Meanwhile, in a pie plate or similar bowl, combine the cornmeal, flour, salt, cayenne pepper, and garlic powder.
- Coat fish.
Coat the fish with the cornmeal mixture, shaking off excess.
- Fry fish and drain.
Add the fish in a single layer and fry until golden brown, about 5-7 minutes – depending on the size. Remove the fish from the oil and drain on paper towels.
- Serve.
Serve immediately with hot sauce, tartar sauce, malt vinegar, or lemon wedges on the side, if desired.
Fried Fish: FAQs
Any side dish you like! Some of my personal favorites are:
coleslaw, fries, Southern-style green beans, corn on the cob, side salad, potato salad, Cheddar Bay Biscuits, and/or hushpuppies.
Fish will flake easily when it’s done, and it will lose its translucent or raw appearance. The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. Fish needs to be cooked to an internal temperature of 140-145 degrees.
Buy the freshest fish you can find and make sure your oil has heated to the proper temperature.
Properly stored in a covered container, you will need to use any leftovers within 3-4 days.
Yes! For the best results, I suggest reheating it in the oven. Reheat the fish on a baking sheet in a 275°F oven for 15-20 minutes or until heated through.
Yes! After frying, allow the fish to cool completely and then transfer it to a freezer-safe container. Use within one month.
You will want to plan on 1/2-1 pound of fish per person.
Other recipes you may enjoy
Classic Fried Fish
Equipment
Ingredients
For the fish
- 1 ½ – 2 pounds fish fillets catfish, haddock, tilapia, cod, bluegill, etc …
- ¾ cup yellow cornmeal
- ¼ cup all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- Vegetable oil for frying
For serving
- Hot sauce, tartar sauce, malt vinegar, lemon wedges
Instructions
- In a large, heavy skillet, fill it about half full with vegetable oil. Heat oil to 350°F.
- Meanwhile, in a pie plate or similar bowl, combine the cornmeal, flour, salt, cayenne pepper, and garlic powder.
- Coat the fish with the cornmeal mixture, shaking off excess.
- Add the fish in a single layer and fry until golden brown, about 5-7 minutes – depending on the size. Remove the fish from the oil and drain on paper towels.
- Serve immediately with hot sauce, tartar sauce, malt vinegar, or lemon wedges on the side, if desired.
Notes
- Fish will flake easily when it’s done, and it will lose its translucent or raw appearance. The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. Fish needs to be cooked to an internal temperature of 140-145 degrees.
- For larger gatherings or for a fish fry, plan on 1/2-1 lb. of fish per person.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on July 22, 2103. Updated on November 1, 2020.
Thanks for a recipe I'll be using this week! I have a pound of cod in the freezer – kept looking at it and wondering what to do with it! Now I know!
This fish looks fantastic, Jamie! I am now craving fried fish! 🙂
Fried fish {& chips} is huge in SA, but I don't make it that often as we have a Seafood takeaway 5 minutes away from us {and they deliver!} Pinned your recipe because it looks delish and easy {and we don't really have the "resources" for ordering takeaways now ;-)}
Looks delicious! To me, the key ingredient here is the yellow cornmeal! We had a fish fry earlier this summer and my husband wanted to purchase the bagged seasoning but I talked him into making his own. In the first batch, he accidentally used white cornmeal and after he remade it using the yellow, you could definitely tell the difference!
Hahaha…I prefer my fish without bones as well! I would have done the same thing 🙂 Even when we caught our own fish, my Dad made it no longer look like a fish before it hit the table.
I could eat fried fish til the cows come home. You don't know how much I want to dig into that plate of fish! The first time I had fried fish at my in laws' house, they fried the whole dang thing, bones, fins, tail…everything but the head. I was like "what the heck?" And they ate their fish with yellow mustard instead of tartar sauce (one of my life's loves). Again, "what the heck?" It's all good though. Great plan to stall and get some recon going on! You are one smart lady! Thank you for linking, Jamie.
Girl I'm sending my 5 yo over to your place! You just cooked the meal this mama can't cook…well now I'm going to have to! He would love the "crunchies" like he calls them! Thank you for sharing and pinning of course to my Happy Meal Box board!
My dad hates fish but I've been looking for great recipes he will enjoy. I cannot wait to try this one!
I love fried fish but I've never really had luck making it at home. I really want to try your recipe, but I'll have to wait for a cooler day. I don't have AC and frying things right now doesn't sound too appealing!
Looks very healthy..will the cornmeal mixture stick on the fish if I don’t dip it in milk or egg mixture first?
Yes! The cornmeal mixture should stick without any kind of milk or egg.
Thanks for the fried fish recipe.
II’m from Louisiana and we always dipped our fish in an egg milk bath before in the cornmeal mixture. Do you not do this step? Your batter sounds real good. I will try it. Thanks!!!
It is an awesome fried fish recipe. Thx
It is an awesome fried fish recipe.
When I deep fry my crappie, catfish or white bass, I also have oil at 350. I cut the filets in half to have smaller portions. I have found that 4 minutes is about the perfect time to fry them. Five minutes or longer usually results in overcooked meat…..just my experience. Thanks for your recipe.