Fish Fry

Fish Fry, or Fried Fish, is a crispy, flavorful seafood dish. Seasoned fillets are coated in breading and served with dipping sauces like tartar or remoulade for a tangy, creamy touch. It's perfect for lunch or dinner, and pairs well with quinoa, roasted veggies, or a fresh salad.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Resting Time 15

Total Time 40

Servings servings

Calories 633

Author Sangeetha Vel

Ingredients

For Marinade

2 lb Tilapia fillets or other white fish fillets. See the dedicated section below for the best fish options.
2 Eggs
3 tbsp Hot Sauce any 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

Oil any neutral oil enough to fry the fish
Lemon Wedges to serve

US Customary - Metric

Instructions

Marinating the Fish

In a bowl, add the eggs, hot sauce, garlic powder, onion powder, yellow mustard, and salt. Mix everything together until well blended.
Cut each tilapia fillet into four portions and place them in the marinade. Make sure the fish is coated well, then let it rest for 15 to 30 minutes to allow the flavors to come together.

Breading the Fish

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 everything together until well combined.
Coat the marinated fish fillets evenly with the breading mixture. Press the fillets gently while coating to make sure they’re fully and evenly coated.

Preparing Fish Fry

In a wide pan, heat oil over medium-high heat. To check if it’s ready, drop a small piece of bread in the oil. If it sizzles and browns quickly, the oil is hot enough. Carefully place the breaded fish fillets in the pan, without overcrowding it.
Fry the fish for about 4 to 5 minutes on each side, or until golden brown. Fry in small batches to avoid overcrowding, as this can lower the oil temperature and result in soggy, unevenly cooked fish. Let the fish cook for a few minutes on each side without flipping too early. This helps the coating set and gives you a crisp, even crust.
Using a slotted spoon, remove the fish from the oil and let the excess oil drain on a paper towel. Alternatively, place the fish on a baking tray with a cooling rack. Now, your crispy fish fry is ready to enjoy!

Serving

Serve the crispy Fish Fry with lemon wedges and dipping sauces like tartar sauce, remoulade, garlic aioli, or honey mustard. For a wholesome meal, pair it with roasted vegetables or sautéed sides like mushrooms, Brussels sprouts, or quinoa. For more ideas, check out our serving suggestions section below.

Notes

Here are some tips for making the best Fish Fry at home:

Quality of Fish: Start with fresh, high-quality fish. Look for firm-textured fillets with a mild, fresh odor. Fresh fish makes a big difference in the taste and texture.
Pat the Fish Dry Before Breading: Make sure to pat the fish fillets dry with paper towels before seasoning and breading. This helps the coating stick better and prevents the breading from becoming soggy.
Allow Marinating Time: If you choose to marinate the fish, let it rest for at least 15 to 30 minutes. This helps infuse the fish with deeper flavors.
Maintain Proper Oil Temperature: Keep the oil between 350°F (175°C) and 375°F (190°C). This temperature is perfect for getting that crispy exterior without burning the breading. You can test it by dropping a small piece of bread into the oil – it should sizzle and brown quickly.
Drain Excess Oil on a Wire Rack: After frying, place the fish on a wire rack set over a baking sheet. This allows air to circulate, keeping the fish crispy while draining excess oil. Alternatively, you can use a paper towel-lined plate.
Keep Fried Fish Warm in the Oven: If you're frying fish in batches, you can keep the cooked fish warm by placing it in a preheated oven at 200°F (93°C) while you finish frying the rest. This keeps all the fish warm and crispy until ready to serve.
Enhance Breading Adherence: If the breading isn’t sticking well, try the double-coating method. First, lightly coat the fish in the breading, dip it back in the marinade, and then coat it again. You can also add a tablespoon of flour to the marinade to create a tacky surface, helping the breading stick better.
Try Using Batter Instead of Breading: If you want a different texture, you can use batter instead of breading. It gives the fish a smoother and thicker coating, which can be a tasty variation depending on your preference.
Add Cornstarch for Extra Crispiness: For an even crispier coating, try adding a tablespoon of cornstarch to the breading mixture. Cornstarch helps create a light, crispy texture when fried.
Use Peanut or Canola Oil for Frying: These oils have a high smoke point and a neutral flavor, making them perfect for frying fish. They help achieve that ideal golden-brown color without overpowering the taste of the fish.

Nutrition

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