Crispy Fried Fish
This recipe will guide you through making perfectly crispy, golden-brown fried fish with a flavorful, flaky interior. It’s a classic technique that works for fish fillets, fish sticks, or whole small fish.
Classic Crispy Fried Fish
Yields: 4 servings
Prep time: 15 minutes
Cook time: 10-15 minutes
Ingredients
For the Fish:
· 1 ½ lbs white fish fillets (cod, haddock, tilapia, catfish, or halibut work well)
· 1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice/vinegar)
· 1 teaspoon salt, plus more for seasoning
· ½ teaspoon black pepper
· ½ teaspoon paprika (optional)
· ¼ teaspoon garlic powder (optional)
For the Coating:
· 1 cup all-purpose flour
· ½ cup cornstarch (this is the secret to extra crispiness!)
· 1 teaspoon baking powder (helps create bubbles for crispiness)
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 teaspoon paprika
· ½ teaspoon garlic powder
· ½ teaspoon onion powder
For Frying:
· 4-6 cups neutral oil (vegetable, canola, or peanut oil)
· Lemon wedges for serving
· Tartar sauce for serving
Instructions
- Prepare the Fish: Pat the fish fillets completely dry with paper towels. If using large fillets, cut them into smaller portions (about 3-4 inch pieces). Season both sides with salt, pepper, and optional paprika/garlic powder.
- Buttermilk Bath: In a shallow dish, combine the buttermilk with 1 teaspoon salt and ½ teaspoon black pepper. Place the fish fillets in the buttermilk mixture, ensuring they’re fully submerged. Let them marinate for 15-30 minutes in the refrigerator. This step tenderizes the fish and helps the coating adhere.
- Prepare the Coating: In another shallow dish, whisk together the flour, cornstarch, baking powder, and all the seasonings (salt, pepper, paprika, garlic powder, onion powder).
- Heat the Oil: Pour oil into a large, heavy-bottomed pot or Dutch oven until it’s about 2-3 inches deep. Heat the oil to 350-375°F (175-190°C). Use a deep-fry thermometer for accuracy – maintaining the right temperature is crucial for crispy, not greasy, fish.
- Dredge the Fish: Working with one piece at a time, remove a fish fillet from the buttermilk, letting excess drip off. Dredge it thoroughly in the flour mixture, pressing gently to ensure an even coating. Shake off any excess flour.
- Fry the Fish: Carefully lower the coated fish into the hot oil using tongs. Don’t overcrowd the pan – fry in batches, leaving space between pieces. Fry for 3-5 minutes per side, depending on thickness, until golden brown and crispy.
- Drain and Serve: Use a slotted spoon or spider strainer to remove the fish from the oil. Drain on a wire rack set over a baking sheet (this keeps them crispy better than paper towels). Sprinkle with a little salt while still hot.
- Serve immediately with lemon wedges and tartar sauce or your favorite dipping sauce.
Tips for Perfect Crispy Fried Fish
· Dry the Fish: Always pat fish dry before seasoning – moisture is the enemy of crispiness.
· Maintain Oil Temperature: If the oil temperature drops too low, the fish will absorb oil and become greasy. Let the oil return to 350-375°F between batches.
· Beer Batter Alternative: For an even crispier, puffier coating, replace the buttermilk with 1 cup of cold beer and omit the baking powder from the dry ingredients.
· Seasoning Variations: Add cayenne pepper, Old Bay seasoning, or your favorite fish seasoning to the flour mixture for extra flavor.
· Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Serving Suggestions
· Classic Fish Fry: Serve with french fries, coleslaw, and hush puppies.
· Fish Tacos: Flake the fried fish into warm tortillas with cabbage slaw and creamy sauce.
· Fish Sandwich: Place a fillet on a soft bun with lettuce, tomato, and tartar sauce.
· Healthy Sides: Pair with a fresh green salad or roasted vegetables.
Enjoy your perfectly crispy homemade fried fish