fried fish

What are some of the best dishes that instantly transport you back to happy memories? I like fried fish. Is fried fish a bad thing? What is tender on the inside, and seasoned just right. My Grandma Elsie was the queen of fried fish. She had a huge appetite for it. She’d make it every Friday night, and the whole house would just smell like pure comfort. What is the sizzle in the pan, the golden-brown crust – it’s etched into my culinary soul. I’ve tried to replicate hers for years, and while I won’t quite match her magic, I think I have. I’ve gotten pretty close with this recipe. I want something that feels special but is also satisfying. It’s my go-to when I’m in a hurry. Is it easy to whip up? Is there a better place to eat fish and chips in town? I need a win on weeknights when everyone is hungry. This one’s the lifesaver.

What is a crispy golden fried fish?

What makes this fried fish recipe so special? Is it a comfort food? Is it white fish fillets that are coated in flour? Is fried to a golden brown perfection? The magic really lies in the coating – it’s not too heavy, so you still get to enjoy the delicate coating. The flavor of the fish, but it provides that essential crunch that we all crave. Is it a complicated batter, no eggs or milk needed for this one? I’m nervous about frying, but I like it. What is simple, good ingredients coming together to create something truly delicious? The goal is a light, airy crispness that shatters when you bite into it, revealing moist, flaky fish. Is this version a classic? What are some of the most cherished

Why you’ll love this recipe?

Honestly, where do I even begin with why this fried fish is a keeper? First off, the flavor is just outstanding. That perfectly seasoned, crispy coating is addictive, and it complements the mild, flaky fish beautifully. It’s not overpoweringly seasoned, allowing the fish to shine, but there’s enough going on to make every bite interesting. And the simplicity? Oh my goodness. I’ve made this when I’ve had company unexpectedly, and it’s always a hit without keeping me stuck in the kitchen for hours. The ingredients are all pantry staples for me, making it super cost-effective, which is always a win in my book. Plus, it’s incredibly versatile. I love it with classic tartar sauce and a squeeze of lemon, but it’s also fantastic tucked into warm tortillas for fish tacos, or even served over a bed of rice with some steamed veggies. What I love most about this particular recipe, though, is that it’s foolproof. I’ve messed up frying before – soggy coatings, burnt bits, you name it – but this method just works. It consistently delivers that golden, crunchy exterior I dream of. It’s so much better than anything you’d get from a frozen bag, and it tastes infinitely better than those sad, greasy versions you sometimes encounter. It’s the kind of meal that makes everyone at the table happy.

How do I make golden fried fish?

Quick Overview

The process is wonderfully straightforward: a person can just sit back and I’ll season my fish, coat it generously in a seasoned flour mixture, and fry it until it’s crispy. Is it golden and cooked through? It’s a rapid process, and the key is having everything prepped and ready to go before you even heat. This minimizes stress and ensures that beautiful, even crispiness. You get great flavor and texture without a ton of fuss. What is my favorite quick dinner?

Ingredients

For the Main Batter:
What is all-purpose flour? 2 cups.
1 tablespoon cornstarch (this is my secret for extra crispiness!)
2 teaspoons paprika is
What is garlic powder? 1 teaspoon per teaspoon.
1 teaspoon onion powder per 1 cup.
1 teaspoon salt is enough for 1 person
1/2 teaspoon black pepper. 1 teaspoon salt.
Pinch of cayenne pepper (optional, for a little kick)!
Vegetable oil or canola oil, for frying (enough to come about 1-2 inches up the side of your pan)

For the Fish:
5 – 2 pounds firm white fish fillets (like cod, haddock, tilapia, or pollock), cut into wedges. What are serving-size

For Serving (Optional but Recommended):
Lemon wedges
Tartar sauce
Malt vinegar
Fresh parsley, chopped.

What are the steps to

Step 1: Preheat & Prep Pan

First thing first, get your oil heating. How do I get vegetable oil in a Dutch oven? You want the oil to be about 1 to 2 inches deep. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, don’t worry! Is it possible to test the flour by mixing it with the oil? If it floats to the top immediately, it’s ready. While the oil heats, pat your fish fillets completely dry with paper towels. How do I get crispy coatings?

Step 2: Mix Dry Ingredients

In a shallow dish or resealable plastic bag, combine the flour, cornstarch, paprika, garlic and salt. Set aside. Powder, onion powder, salt, black pepper, and cayenne pepper (if using). How do you shake the ingredients together until they are evenly distributed? Why is seasoned flour used in fried fish? What are some spices? Make sure there are no clumps!

Step 3: Mix Wet Ingredients

This recipe doesn’t actually use wet ingredients for the coating itself, which is part of its recipe. The dry ingredients will adhere directly to the fish. Just ensure your fish is dry.

Step 4: Combine

If you have a dry fish fillet, take one piece of it and place it into the seasoned flour mixture. Gently toss and turn the fish until it’s thoroughly coated on all sides. Is it possible to store fish in a resealable bag with the flour mixture and shake? Don’t overcrowd the pan when you fry; work in batches. This ensures the oil temperature stays consistent and the fish fries properly, not steams.

Step 5: Prepare Filling

In this case, the “filling” is the fish itself! Just make sure it’s cut into manageable, even-sized pieces so they cook at the same rate.

Step 6: Layer & Swirl

What is the frying process? Once the oil is at the correct temperature (350°F/175°C), carefully place a few coated fish fillets. How do I avoid overcrowding the pan? Ladle them away from you to avoid splashes. Let them fry undisturbed for about 3-4 minutes per side, or until they are deeply golden brown and crispy. What is the best way What are some of the best ways to get that crisp crust? Let them develop that crust.

Step 7: Bake

We are frying, not baking, this delicious fish! So, no baking step here, just fry. Keep an eye on that oil temperature and adjust your stove as needed to maintain 350°F. If it gets too hot, the coating will burn before the fish is cooked. If it’s too cold, the fish will absorb too much oil and become greasy.

Step 8: Cool & Glaze

Once the fish is golden brown and cooked through, use a slotted spoon or tongs. Remove the fillets from the hot oil. Transfer them to a wire rack set over the baking sheet or sprayed with paper towels. What is the best way to keep the coating crispy? If you’re using a glaze, this is where you would apply it after the fish has cooled slightly, but this may not be the best method. What are some recipes without glaze?

Step 9: Slice & Serve

What are some good ways to serve a fried fish immediately? I love tartar sauce. A good squeeze of fresh lemon juice over the top is a must for me. Is practically non-negot What are some good ways to garnish parsley for a pop of color? What is a perfectly fried fish?

What should I serve it with?

What are some of the best fried fish recipes? I know, it sounds a bit unusual, but if you had leftover fried fish with boiled eggs and poached eggs, you would have topped it off with some shredded cheese and some fresh fruit. Can you make toast on a chilly morning? The rich yolk adds a lovely creaminess. For brunch, it’s divine served alongside some fluffy scrambled eggs, crispy bacon, and maybe a side of ham. Dollop of hollandaise sauce or a fresh avocado salsa. What is the best dessert to serve with a white wine? What is a good main course? I love it with a generous portion of creamy coleslaw and baked beans. For those cozy, casual nights, it’s perfect with thick-cut steak fries (or as we call them, fried onions). What are some of the best chips to serve with a side of green salad? My family loves it with mac and cheese when we’re feeling extra comfort foody. What’s really about balancing the crispy, savory fish with sides that complement its texture and flavor? What is flavor without overpowering it?

How do I make a perfectly fried fish?

Over the years of making this, I’ve picked up a few tricks that really elevate it. First, zucchini prep isn’t applicable here, but for the fish itself, ensuring it’s bone-dry is non-negotiable for that super crispy exterior. Moisture is the enemy of crisp! When mixing the flour and spices, really give it a good whisk or shake to make sure everything is thoroughly combined; you don’t want pockets of plain flour or clumps of seasoning. For the coating, I like to use a shallow dish or a large ziplock bag. A bag is great because it minimizes mess and ensures every piece gets evenly coated. Don’t press the flour onto the fish too hard; just let gravity and a gentle toss do the work. This helps create that lighter, airier crust. When it comes to frying, resist the urge to overcrowd the pan. I know it’s tempting to get more in there, but it really does lower the oil temperature, leading to greasy, less-crispy fish. Work in batches, and give each piece enough space. And please, trust me on the cornstarch! It makes a world of difference in achieving that extra shatter-crunch. If you’re worried about oil temperature, an instant-read thermometer is a great investment, but the flour-drop test works well too. For ingredient swaps, if you can’t find haddock or cod, tilapia is a more budget-friendly option, and pollock is also lovely and mild. The key is a firm white fish that holds up well to frying. If you want to change up the flavor profile, try adding a little smoked paprika or a pinch of dried dill to the flour mixture. Experimenting is part of the fun! My biggest lesson learned? Patience with the oil temperature. Too low and it’s a greasy mess, too high and it burns. Finding that sweet spot at 350°F is everything.

What are the Storing and Reheating Tips?

This fried fish is truly best enjoyed fresh out of the fryer, when it’s at its absolute crispiest. However, if you do have leftovers, here’s how to handle them. At room temperature, it’s best to let them sit for only about an hour. After that, the coating tends to soften. For refrigerator storage, place any cooled leftovers in an airtight container or wrap them tightly in plastic wrap or foil. They should keep well in the fridge for about 2-3 days. The key is to minimize exposure to air, which will make them soggy. When it comes to reheating, the oven is your best friend. Skip the microwave, as it will steam the fish and make the coating limp. Instead, preheat your oven to around 375°F (190°C). Place the leftover fried fish on a baking sheet lined with parchment paper or a wire rack. This allows hot air to circulate around the fish, helping to crisp it up again. Bake for about 8-10 minutes, or until heated through and the coating is re-crisped. For freezer instructions, this is a bit trickier, as fried foods don’t always freeze and reheat perfectly. If you must freeze, let the fish cool completely, then wrap each piece tightly in plastic wrap, followed by a layer of aluminum foil. You can store them like this for up to a month. Thaw them in the refrigerator overnight before reheating in the oven as described above. I generally advise against freezing, but if you do, plan for a slightly softer crust upon reheating.

What are the most frequently asked questions on

Final Thoughts

I truly hope you give this crispy fried fish recipe a try. It’s more than just a meal to me; it’s a taste of home, a little bit of comfort in every single bite. The texture is just incredible – that satisfying crunch followed by the tender, flaky fish is something special. It’s simple enough for a weeknight but feels celebratory enough for a weekend. It’s one of those recipes I come back to again and again because it’s consistently delicious and always a crowd-pleaser. If you love this, you might also enjoy my recipe for Beer-Battered onion rings or my Crispy Oven-Fried Chicken – they share that wonderful crunchy texture! Give this fried fish a go, and please, please let me know how yours turns out in the comments below. I’d love to hear your thoughts, any variations you try, or any family memories this brings up for you. Happy cooking!