Crispy, golden, and flaky fried fish is a dish you’ll find in coastal communities all over the world, but for this ultimate, flavor-packed, super-crispy version, I turned to the American South. That means thin white fish coated in a seasoned cornmeal and flour blend, then shallow-fried in neutral oil in a cast-iron skillet until golden brown and beautiful. My dad taught me how to make it to perfection, so now I’m going to teach you! Keep on reading for a few tips on perfecting your fish-frying technique, so you can use this recipe for countless summer dinners.
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- Yields:
- 4 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 35 mins
- Cal/Serv:
- 1523
Ingredients
- 2/3 c.
finely ground yellow cornmeal
- 1/3 c.
all-purpose flour
- 1 Tbsp.
freshly ground black pepper
- 1 Tbsp.
garlic powder
- 1 Tbsp.
paprika
- 2 tsp.
celery salt
- 2 tsp.
onion powder
- 1 tsp.
cayenne pepper
- 1 tsp.
turmeric
- 1 Tbsp.
plus 1 1/2 tsp. kosher salt, plus more
- 1 c.
whole milk
- 1 1/2 lb.
thin white fish fillets, such as flounder or whiting, halved if large
- 2 1/2 c.
neutral oil
Lemon wedges and hot sauce, for serving
Directions
- Step1In a shallow dish, whisk cornmeal and flour until combined. In a small bowl, whisk black pepper, garlic powder, paprika, celery salt, onion powder, cayenne, turmeric, and 1 tablespoon plus 1 1/2 teaspoons salt until combined. Add 1 tablespoon plus 1 1/2 teaspoons seasoning mixture to cornmeal mixture and whisk to combine.
- Step2Pour milk into a shallow container. Working one at a time, dip fish fillet into milk, then into cornmeal mixture, pressing on both sides to adhere. Transfer to a sheet tray.
- Step3In a large cast-iron skillet over medium-high heat, heat oil until a probe or instant-read thermometer registers 385° to 400°. Place a wire rack in another sheet tray, then line rack with paper towels.
- Step4Working in batches, fry fish, turning halfway through, until a golden brown crust forms on both sides, about 5 minutes total. Transfer fish to prepared wire rack; immediately season with salt.
- Step5Transfer fish to a platter. Serve with lemon wedges and hot sauce alongside.
How To Make Fried Fish
Ingredients
• Cornmeal & Flour: This is a recipe inspired by the American South, meaning our fish is coated in a seasoned cornmeal and flour blend. Cornmeal is unbeatable here for a few reasons: it not only adds a crunchy, flaky crust, but turns beautifully golden-brown after frying.
• The Seasoning: Not to brag, but the homemade seafood seasoning salt I use for this recipe could give Old Bay a run for its money. If you love Old Bay, you’ll love this. That being said, you can turn to any seasoning mix that your heart desires: Cajun or adobo would also be great here.
• Milk: There are a few reasons I like to use milk: It knocks off some of the fishy flavor, and gives the cornmeal and flour mixture something to stick to on the surface of the fish.
• White Fish: You can use any white fish fillet you please here, but I usually opt for flounder or whiting.
Step-By-Step Instructions
First, create your flour dredge by whisking cornmeal and flour in a shallow baking dish until combined. Then, we can get started on the seasoning. Because white fish has a very mild flavor, you don’t want to be shy with your seasonings. You can use anything you please, but I highly recommend making my homemade seafood seasoning salt. Combine all of the seasonings with a bit of salt in a small bowl, whisking until everything is fully combined. The best part about this seasoning mix? You won’t use it all for the dredge, so you can store it to make fried fish later, or use it on burgers, French fries, popcorn, and more. Add part of your seasoning mix to your cornmeal dredge, whisking until everything is combined.
Then, pour a bit of milk into a shallow dish, and get ready to start breading your fish. Before breading, take a look at your fish fillets: If you have larger pieces of flounder, you can cut along the center line to create slightly smaller pieces—these will be easier to flip in the pan. Okay, now that your fish is ready to go, onto the breading. This isn’t your standard breading procedure: When you’re making seafood, the process is a lot simpler. Give the fillets a quick dunk in milk, then the cornmeal-flour mix, pressing on both sides to make sure it clings to your fish.
Once you finish breading, place on a sheet tray while you repeat with the rest of the fish.
Now you’re ready to start frying! Cast iron is my absolute go-to for shallow frying. It holds heat very well—it’s not going to drop temperature dramatically once you start adding in your fish. Heat a neutral oil in the skillet until it reaches 385° to 400°, which is the ideal for frying fish. Cook your fish in batches, turning halfway through. Take care not to overcrowd the pan, which can result in soggy fish (blech).
Once your fish is golden-brown, transfer it to a wire rack lined with paper towels on a sheet tray. Immediately season with salt (don’t skip this step, and don’t be shy!).
Transfer all of your fish fillets to a platter, tear open with a fork to see that flaky inside, and serve! I like to enjoy fried fish the simple way. My dad used to eat his fried fish with a slice of white bread on the side (or in a sandwich), so that's what I like to do. Of course, lemon wedges and hot sauce are non-negotiable, and tartar sauce is never a bad idea.
Fried Fish Variations
• Fried Fish Tacos: Upgrade your Taco Tuesday by adding fried fish, chipotle sauce, pickled vegetables, and a homemade slaw to corn tortillas.
• Fried Catfish: Prefer catfish to flounder or whiting? Try this extra-crispy recipe.
• Fried Fish Sandwich: Fried fish is layered between toasted buns with tartar sauce, homemade slaw, and pickles in this sandwich.
• Air Fryer Fish: Don’t feel like frying? Get out the air fryer instead for still-crispy, extra-flavorful fried fish.
What To Serve With Fried Fish
Homemade Tartar Sauce
Vinegar Coleslaw
Homemade Cornbread
Made This?
Let us know how it went in the comments below!
