Fish Fry or Fried Fish is a delightful seafood dish known for its crispy, crunchy texture, and delicious flavors. It typically consists of fish fillets that are seasoned with basic seasonings and spices, then coated in a flavorful breading mixture.
Fish Fry is one of the best-fried foods, that is often enjoyed with various dipping sauces like tartar sauce or remoulade sauce, adding an extra layer of tanginess and creaminess to the dish. It can be a perfect choice for both lunch and dinner, pairing well with sides like quinoa, roasted or baked vegetables, or a refreshing side salad.
The recipe provided here offers easy step-by-step instructions on how to make Fish Fry. To further assist you, a detailed video of the recipe is also shared, allowing for a visual demonstration of the techniques involved.
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What is Fish Fry?
Fish Fry is a crispy, crunchy, and delicious seafood dish. It is usually made with fish fillets, basic seasonings, and a breading mixture that includes all-purpose flour, panko breadcrumbs, and cornmeal. This Crispy Fried Fish is one of the best fish dishes that taste great with party dips, sauces, lemon wedges, and a fresh salad for a satisfying meal. It's a delightful dish to enjoy on a sunny afternoon or as a centerpiece for a family dinner.
The breading for the Fish Fry plays a crucial role in achieving that golden and crispy exterior. The combination of all-purpose flour, panko breadcrumbs, and cornmeal is what sets it apart. To further enhance the taste, the fish fillets are marinated in a mixture of eggs, hot sauce, and yellow mustard. This marinade adds moisture and imparts a tangy kick to the fish.
Fish Fry is undeniably one of the best seafood dishes to include in your dinner rotation, especially if you're a fan of fish recipes. Its crispy and flavorful nature makes it a crowd-pleaser for both seafood lovers and those who are new to fish dishes. Whether you choose to fry it to a golden perfection or bake it for a healthier twist, it's a versatile dish to enjoy in various ways.
Ingredients & Substitutions
The ingredients you will need for making the Fish Fry are basic seasonings and sauces that are readily available in most grocery stores. Let's explore them below:
For Breading
Below are the ingredients you will need for making Breading the fish.
- Fish Fillets: Any white fish fillets such as haddock, cod, pollock, catfish, or tilapia are excellent choices for making fish fry. They provide a mild and delicate flavor, while their firm texture holds up well during frying
- All-purpose flour: All-purpose flour is commonly used in fish fry recipes as a coating for the fish fillets. It helps create a crisp and golden-brown exterior when fried. The flour also acts as a binder, helping the breading adhere to the fish
- Panko Bread: Panko breadcrumbs are Japanese-style breadcrumbs that have a light and airy texture. They are often preferred for fish fry because they create an extra crispy coating. While you can use regular breadcrumbs as a substitute, they may not achieve the same level of crunchiness
- Cornmeal: Cornmeal is another ingredient commonly used in fish fry recipes. It adds a subtle crunch and a slightly sweet flavor to the breading. The combination of all-purpose flour and cornmeal creates a well-balanced and textured coating for the fish
- Eggs: Eggs serve as a binding agent in fish fry recipes. They help the breading adhere to the fish and prevent it from falling off during frying. Additionally, eggs contribute to the overall moisture and texture of the fried fish
Other Seasonings
Below are the ingredients you will need for seasoning the fish.
- Garlic and Onion Powder: Garlic and onion powder add a savory and aromatic flavor to the Fish Fry. They enhance the overall taste profile of the dish, providing a well-rounded and balanced seasoning
- Hot sauce: Hot sauce adds a spicy kick to the Fish Fry, imparting a touch of heat and depth of flavor. The choice of hot sauce can vary depending on personal preference, with options such as Tabasco, Sriracha, or even homemade hot sauce being suitable alternatives
- Yellow Mustard: Yellow mustard offers a tangy and slightly pungent flavor to the Fish Fry. It adds a subtle zing that complements the other seasonings and helps enhance the overall taste of the dish
- Paprika or Chili Powder: Paprika or chili powder to add a hint of heat and smokiness to the Fish Fry. Paprika provides a milder flavor, while chili powder brings more spiciness. The choice depends on personal preference and desired level of heat
- Black Pepper: Black pepper adds a touch of mild spiciness and depth of flavor to the Fish Fry. It complements the other seasonings and helps enhance the overall taste experience
- Italian Seasoning: While optional, you can add Italian seasoning to the breading mixture for additional flavor complexity. It typically includes a blend of herbs such as basil, oregano, rosemary, thyme, and marjoram, which can elevate the overall taste profile of the Fish Fry
For a detailed ingredients list, please check out the recipe card below.
How to Make Fish Fry at Home?
The recipe I have shared here is Fish Fry, a crispy and flavorful seafood dish. It features fish fillets coated in golden-brown breading. The fish is deep-fried to achieve a crunchy exterior while maintaining its tender and flaky texture inside. With a variety of seasonings and spices, fried fish offers a delightful combination of taste and texture.
Below are the high-level instructions for this recipe, but for detailed step-by-step instructions with photos and a video, please see the recipe card below.
Marinate Fish Fillets
- Mix the ingredients: In a mixing bowl, combine the eggs, hot sauce, garlic powder, onion powder, yellow mustard, and salt. Ensure all the ingredients are well incorporated by thoroughly mixing them together
- Add the fish: Take the tilapia fillets and cut each one into four equal portions. Place these fillets in the marinade prepared earlier. Make sure each piece is coated well with the marinade. Allow the fish to rest in the marinade for at least 15 to 30 minutes. This resting time will help the flavors to blend and infuse into the fish
Bread Fish Fillets
- Combine the flours and spices: Prepare a shallow tray or dish where you will coat the fish with a breading mixture. In this tray, combine all-purpose flour, panko bread crumbs, cornmeal, garlic powder, onion powder, black pepper, paprika or chili powder, Italian seasoning, and salt. Mix all these dry ingredients thoroughly until they are well combined
- Coat the fish: Take the marinated fish fillets and coat them evenly with the breading mixture. Press the fillets gently into the mixture, ensuring they are fully coated. This step is crucial for achieving a crispy and flavorful coating on the fish
Prep Fish Fry
- Preheat the oil: In a wide pan, pour enough oil to submerge the fish fillets. Heat the oil over medium-high heat until it reaches the proper frying temperature. To check if the oil is hot enough, you can add a small piece of bread to the oil. If the bread sizzles and turns golden brown quickly, it indicates that the oil is hot enough for frying
- Fry the fish: Carefully place the breaded fish fillets into the hot oil, making sure not to overcrowd the pan. Overcrowding can lead to uneven cooking and a loss of crispiness. Fry the fish for approximately 4 to 5 minutes on each side, or until they turn a beautiful golden color. The cooking time may vary depending on the thickness of the fillets, so keep an eye on them to avoid overcooking
- Remove and drain excess oil: Once the fish is cooked to perfection, remove it from the oil using a slotted spoon. This will allow any excess oil to drain off. Alternatively, you can place the fried fish fillets on a baking tray lined with a paper towel or a cooling rack to drain any excess oil
- Serve: To serve the crispy fish fry, arrange the fillets on a platter and garnish with lemon wedges. Offer a variety of dipping sauces, such as tartar sauce, remoulade sauce, garlic aioli, or honey mustard sauce, to complement the flavors of the fish
What are the Best Fish for Fish Fry?
There are several types of fish that are perfect for Fish Fry due to their texture, flavor, and ability to hold up well during frying. Here are some popular options:
- Cod: Cod is a versatile white fish with a mild flavor and firm texture, making it ideal for fish fry. It holds its shape well and develops a crispy exterior when fried.
- Haddock: Haddock is another white fish that has a slightly sweet and delicate flavor and flakes nicely when cooked. Like cod, haddock is known for its ability to fry up nicely
- Pollock: Pollock is a white fish with a mild flavor and tender texture. It is often used as a more affordable alternative to cod or haddock
- Catfish: Catfish is a popular choice for Southern-style fish fry. It has a slightly sweet, mild flavor and a moist, tender flesh that holds up well to frying. Catfish fillets are often coated in a cornmeal-based breading for a crispy and flavorful result
- Bass: Various types of bass, such as striped bass or black bass, can be a perfect choice for fish fry. Bass has a mild and slightly sweet flavor, and its firm flesh holds up well during frying
- Trout: Trout is a freshwater fish that can be a great option for fish fry. It has a delicate and slightly nutty flavor. While it has a more delicate texture compared to some other fish, it can still be successfully fried if handled carefully
These are just a few examples, and there are other fish species that can be perfect for fish fry depending on personal preference and availability. It's important to ensure that the fish you choose is fresh and of good quality for the best results.
Tips
- Quality of fish: Start with fresh fish of good quality. Look for fish that has a firm texture, and a fresh odor
- Properly season the fish: Season the fish well before coating it with the breading mixture. Use a combination of salt, pepper, and any other preferred spices or seasonings to enhance the flavor of the fish
- Allow marinating time: If you choose to marinate the fish, allow it to rest in the marinade for at least 15 to 30 minutes. This will help the flavors to infuse into the fish and enhance its taste
- Maintain proper oil temperature: The oil should be hot enough to create a crisp coating without being too hot to burn the breading. Aim for a temperature between 350°F (175°C) and 375°F (190°C) for frying fish. Use a thermometer or the bread test (where a small piece of bread sizzles and browns quickly) to check the oil temperature
- Avoid overcrowding the pan: Fry the fish in batches and avoid overcrowding the pan. Overcrowding can cause the oil temperature to drop and result in soggy and unevenly cooked fish
- Drain excess oil: After frying, place the fried fish on a paper towel-lined plate or a cooling rack to drain any excess oil. This step helps to remove any excess grease and keeps the fish crispy
- Enhance breading adherence: If you're having trouble with the breading not sticking to the fish, there are a couple of techniques you can try. First, lightly coat the fish in the breading mixture, then dip it back into the marinade, and finally coat it again in the breading mixture. This double-coating method can help improve the adherence of the breading to the fish. Alternatively, you can add a tablespoon of all-purpose flour to the marinade itself before marinating the fish. This helps to create a slightly tacky surface on the fish, making it easier for the breading to stick during the frying process
Storage Suggestions
Fried Fish can stay good for about 2 to 3 days in a closed, airtight container in the refrigerator. However, it's important to note that while you can store it, it won't stay as fresh and crispy as when it was first fried. The texture may become softer, and the coating may lose some of its crunchiness upon reheating.
If you want to freeze breaded fish fillets for future use, here's how you can do it: After breading the fish fillets, place them on a baking sheet lined with parchment paper or wax paper, ensuring they are not touching each other. Freeze the baking sheet with the breaded fish fillets for 1 to 2 hours, or until solidly frozen, to prevent sticking.
Transfer the frozen fillets into airtight freezer bags or containers, labeling them with the date and contents. Store the breaded fish fillets in the freezer for up to 2 to 3 months, knowing that their quality may deteriorate over time.
When ready to cook, remove the desired number of frozen fillets from the freezer and thaw them in the refrigerator for a few hours or overnight on a parchment-lined baking sheet. Once thawed, deep-fry the fillets in hot oil until golden brown or bake them in a preheated oven until crispy and cooked through.
Serving Suggestions
When it comes to serving Fish Fry, there are numerous side dishes and dips that complement the dish well. Here are some popular options:
- French Fries or Potato Wedges: Crispy fried fish pairs wonderfully with classic French fries or thick-cut potato wedges. You can season them with salt, pepper, or your favorite spices
- Coleslaw: A refreshing and tangy coleslaw can balance the richness of fish. It provides a cool contrast and adds a crunchy texture. You can make a traditional cabbage-based coleslaw or experiment with variations like apple slaw or broccoli slaw
- Hush Puppies: Hush puppies are deep-fried cornmeal balls, often served as a side dish with fried fish. They are crispy on the outside, soft on the inside, and offer a delightful flavor
- Roasted Vegetables: For a healthier option, consider serving roasted vegetables such as broccoli, carrots, brussels sprouts, or green beans. They provide a fresh and nutritious element to the meal
- Sauces: Tartar sauce, remoulade sauce, garlic aioli, and honey mustard sauce offers a tangy and creamy accompaniment that enhances the flavor of the fish
- Lemon Wedges: Squeezing fresh lemon juice over fried fish adds brightness and a citrusy zing
- Salad: A crisp green cucumber salad with a light vinaigrette dressing can complement fried fish well. The fresh flavors and crunchy textures make for a great contrast
- Baked Beans: For a hearty and flavorful side dish, consider serving baked beans. They provide a rich, savory element that pairs nicely with fried fish
- Corn on the Cob: Grilled or boiled corn on the cob is a classic summer side dish that goes well with fried fish. It adds a touch of sweetness and complements the flavors of the meal
Related Recipes
You could also find similar fried recipes below and more at fish recipes and seafood recipes.
- Fried Shrimp
- Pan Fried Salmon
- Salmon Patties
- Indian Fish Fry
- Fried Chicken
- Fried Chicken Wings
- Oven Fried Chicken
- Oven Fried Chicken Tenders
- Baked Tilapia
- French Fries
Fried Fish Recipe Video
I have also shared a detailed video of this Fish Fry recipe below that I hope will help you make a delicious dish at home. You can also find this recipe in a story format.
📖 Recipe
Fish Fry
Ingredients
For Marinade
- 2 lb Tilapia fillets, or other white fish fillets
- 2 Eggs
- 3 tbsp Hot Sauce, preferred hot sauce of your choice
- 1 tbsp Yellow Mustard
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1½ tsp Salt
For Breading Mixture
- 1 cup All Purpose Flour
- 1 cup Panko Breadcrumb
- ½ cup Cornmeal
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Black Pepper Powder
- 1 tsp Paprika, or chili powder for more heat
- ½ tsp Italian Seasoning, optional
- Salt, to taste
Other Ingredients
- 4 tbsp Oil, to fry fish
- Lemon Wedges, to serve
Instructions
To make Fish Fry (Fried Fish)
- In a bowl, add the eggs, hot sauce, garlic powder, onion powder, yellow mustard, and salt. Mix thoroughly until well blended
- Cut each tilapia fillet into four portions and place them in the marinade. Ensure the fish is coated well and let it rest for at least 15 to 30 minutes, allowing the flavors to meld together
- Next, in a shallow tray, combine all-purpose flour, panko bread crumbs, cornmeal, garlic powder, onion powder, black pepper, paprika or chili powder, Italian seasoning, and salt. Mix the ingredients until well combined
- Coat the marinated fish fillets evenly with the breading mixture. Press the fish fillets gently while coating them to ensure an even and thorough coating
- In a wide pan, heat oil over medium-high heat. To check if the oil is hot enough, add a small piece of bread. If the bread sizzles and browns quickly, the oil is hot enough. Carefully place the breaded fish fillets in the pan, making sure not to overcrowd it
- Fry the fish for approximately 4 to 5 minutes on each side, or until they turn golden brown
- Using a slotted spoon, remove the fried fish from the oil and let the excess oil drain on a paper towel. Alternatively, you can place the fish fillets on a baking tray with a cooling rack
To Serve
- Serve the crispy Fish Fry with lemon wedges and dipping sauces such as tartar sauce, remoulade sauce, garlic aioli, or honey mustard sauce. Additionally, you can accompany it with roasted vegetables or sautéed dishes like mushrooms, Brussels sprouts, or quinoa for a wholesome meal
Video
Notes
- Quality of fish: Start with fresh fish of good quality. Look for fish that has a firm texture, and a fresh odor
- Properly season the fish: Season the fish well before coating it with the breading mixture. Use a combination of salt, pepper, and any other preferred spices or seasonings to enhance the flavor of the fish
- Allow marinating time: If you choose to marinate the fish, allow it to rest in the marinade for at least 15 to 30 minutes. This will help the flavors to infuse into the fish and enhance its taste
- Maintain proper oil temperature: The oil should be hot enough to create a crisp coating without being too hot to burn the breading. Aim for a temperature between 350°F (175°C) and 375°F (190°C) for frying fish. Use a thermometer or the bread test (where a small piece of bread sizzles and browns quickly) to check the oil temperature
- Avoid overcrowding the pan: Fry the fish in batches and avoid overcrowding the pan. Overcrowding can cause the oil temperature to drop and result in soggy and unevenly cooked fish
- Drain excess oil: After frying, place the fried fish on a paper towel-lined plate or a cooling rack to drain any excess oil. This step helps to remove any excess grease and keeps the fish crispy
- Enhance breading adherence: If you're having trouble with the breading not sticking to the fish, there are a couple of techniques you can try. First, lightly coat the fish in the breading mixture, then dip it back into the marinade, and finally coat it again in the breading mixture. This double-coating method can help improve the adherence of the breading to the fish. Alternatively, you can add a tablespoon of all-purpose flour to the marinade itself before marinating the fish. This helps to create a slightly tacky surface on the fish, making it easier for the breading to stick during the frying process
Nutrition
FAQ
Some of the best fish for making fish fry include haddock, cod, pollock, catfish, and tilapia. These fish varieties have a mild flavor and firm texture, which makes them ideal for breading and frying. However, personal preference also plays a role, so you can choose the fish that suits your taste and availability in your region.
To improve breading adherence on the fish, try these techniques. First, lightly coat the fish in the breading, then dip it back into the marinade and coat it again in the breading. This double-coating method enhances breading adherence. Another option is to add a tablespoon of all-purpose flour to the marinade before marinating the fish. This creates a slightly tacky surface, aiding in breading adherence during frying.
To check if the oil is hot enough to fry fish, you can use a simple method. Place a small piece of bread into the oil and observe its reaction. If the bread sizzles and browns quickly, the oil is likely hot enough. Alternatively, you can use a kitchen thermometer to measure the oil temperature. For frying fish, a temperature between 350°F (175°C) and 375°F (190°C) is generally suitable.
Yes, you can use batter instead of a breading mixture to make Fish Fry. However, the batter creates a different texture and coating compared to breading.
I hope you found the recipe enjoyable and I would appreciate hearing about your experience with it.
If you have any further questions, please do not hesitate to leave a comment and I will do my best to respond promptly. Thank you for reading and happy cooking!
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