Overview of Fish Fry Recipe
Discover the best fish fry recipe for irresistibly crispy, golden results packed with flavor. This foolproof method combines a seasoned batter with the perfect frying technique, ensuring each bite is crunchy outside and tender inside.
Ingredients of Fish Fry:
For the Fish:
* 1½ lbs fresh white fish fillets (cod, tilapia, haddock, or catfish)
* 1 cup buttermilk
* 1 tablespoon of hot sauce (optional, for kick)
* 1 teaspoon salt
* ½ teaspoon black pepper
* ½ teaspoon garlic powder
For the Crispy Coating:
* ¾ cup cornmeal (fine yellow)
* ½ cup all-purpose flour
* ¼ cup of rice flour (for extra crispiness)
* 1 tablespoon cornstarch
* 1 teaspoon smoked paprika
* 1 teaspoon onion powder
* 1 teaspoon dried thyme
* ½ teaspoon pepper of cayenne (adjust to taste) * Salt and pepper to taste
For Frying:
* Vegetable oil, peanut oil or Ghee (enough for deep frying)
Optional Garnishes & Sides:
* Lemon wedges
* Homemade tartar sauce
* Coleslaw
* Pickles
* Fries or hush puppies
Cooking Instructions for Fish Fry:
Step 1: Marinate the Fish
1. Rinse & pat dry the fish fillets.
2. In a bowl, mix well buttermilk, hot sauce, salt, black pepper, and garlic powder.
3. Submerge the fish fillets and marinate for at least 30 minutes (up to 4 hours in the fridge for deeper flavor).
Step 2: Prepare the Coating
1. In a different shallow dish or basin, mix
* Cornmeal, all-purpose flour, rice flour, cornstarch
* Spices: paprika, onion powder, thyme, cayenne, salt, and pepper.
2. Mix thoroughly to spread all the spices equally.
Step 3: Heat the Oil
1. Pour two to three inches of oil into a heavy-bottomed pan or deep fryer.
2. Preheat to 350–360°F (175–182°C); check it with a thermometer.
Step 4: Dredge the Fish
1. Remove fish from marinade, letting excess drip off.
2. Dredge fillets in the coating mixture. For the coating to stick well, press hard.
3. Shake off the excess and let it rest for 5 minutes — this helps the coating set before frying.
Step 5: Fry to Perfection
1. Fry 2–3 fillets at a time (don’t overcrowd).
2. Cook until golden brown and crispy, 3 to 5 minutes, depending on thickness.
3. Remove the paper towels and drain them on a wire rack. Sprinkle with sea salt while heating.
Step 6: Serve Hot
Plate immediately with lemon wedges and your favorite dipping sauces or sides.
Tips for Extra Crispy Results of Fish Fry
Double dredging: For ultra-thick crust, dip fillets back into buttermilk and recoat in flour mixture before frying.
Keep it dry: After dredging, air-dry fillets on a rack for 10 minutes before frying.
Maintain oil temp: Fry in small batches to avoid temperature drops.
Use rice flour + cornstarch: These lighten the batter and add crispness.
