Recipe

Crispy Fish Fry

Golden, crunchy fish with a lightly spiced cornmeal crust, made with pantry ingredients and a no-stress frying method.

By Matt Campbell

•

4.8

A platter-style serving of golden, crispy fried fish fillets with lemon wedges and a small bowl of tartar sauce on a wooden table

A good fish fry is not complicated. It is hot oil, fish kept chilled until you are ready to dredge, a crust that actually sticks, and seasoning that shows up to do its job. This version is my weeknight-friendly, friend-in-the-kitchen approach: a flour plus cornmeal coating for crisp edges, a little paprika and garlic for real flavor, and a simple dunk in buttermilk (or an easy swap) so you do not end up with sad bald spots where the breading fell off.

You can deep fry, shallow fry, or do a deeper shallow-fry in a Dutch oven. The goal is the same: golden outside, juicy inside, and that first bite crackle that makes everyone hover near the stove asking, “Is the next batch ready yet?”

White fish fillets, flour, cornmeal, spices, eggs, buttermilk, lemon, and oil arranged together for a fish fry

Why It Works

Crispy crust that stays put: A quick rest after dredging helps the coating bond before it hits the oil.
Bright, not greasy: Proper oil temperature means the crust fries fast and does not soak up oil.
Flexible fish options: Works with cod, haddock, pollock, catfish, tilapia, or even thick pieces of salmon.
Seasoning in layers: Salt and spices go in the dredge and you finish with a light pinch right after frying.

Pairs Well With

Storage Tips

Fried fish is best fresh, but leftovers can still be very good if you treat them right.

Refrigerate

Cool completely, then store in an airtight container lined with paper towels.
For best quality, eat within 2 days. (Food-safety guidance is often longer, but fried fish is happiest sooner.)

Reheat (to bring back the crunch)

Oven: Heat to 425°F. Put fish on a wire rack over a sheet pan and bake 8 to 12 minutes, flipping once.
Air fryer: 375°F for 4 to 7 minutes, flipping halfway.
Avoid the microwave if you want crisp. It turns the crust soft fast.

Can you freeze it?

You can, but the crust will lose some of its magic. Freeze in a single layer, then bag it once solid. Reheat from frozen at 425°F until hot and crisp, about 15 to 18 minutes depending on thickness.

Cooled fried fish stored in an airtight container lined with paper towels for leftovers

Common Questions

What fish is best for a fish fry?

Any firm, mild white fish is perfect. Cod, haddock, pollock, and catfish are classic choices. Tilapia works too, just keep the pieces a little thicker so it stays juicy.

How do I keep fried fish crispy?

Pat the fish dry before dredging.
Let the coated fish rest 10 minutes before frying.
Keep oil at 350°F to 365°F.
Do not overcrowd the pan.
Drain on a wire rack, not directly on paper towels.

Do I need beer batter?

Nope. Beer batter is great, but a seasoned dredge is easier and reliably crisp. This flour and cornmeal combo gives you crunch without making the coating heavy.

Can I pan fry instead of deep fry?

Yes. Shallow fry in about 1/2 inch of oil. Turn once the first side is deeply golden and releases easily from the pan.

How do I know when the fish is done?

It should flake easily and reach 145°F in the thickest part. If you do not have a thermometer, look for opaque flesh and a steady sizzle that calms down a bit as moisture cooks off.

Why is my breading falling off?

Usually one of these: the fish was wet, the oil was not hot enough, or you skipped the rest after dredging. Also, flip gently with a fish spatula or tongs, not a fork.

An instant read thermometer being inserted into a thick piece of freshly fried fish resting on a wire rack

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy skillet or Dutch oven
Instant read thermometer or clip on fryer thermometer
Wire rack and sheet pan (for draining)
Shallow bowls or pie plates for dredging
Tongs or fish spatula
Paper towels (for prep and lining containers)

I love a fish fry because it is one of the quickest ways to turn a regular night into a “grab a plate and hang out in the kitchen” night. The first time I tried making fried fish at home, I did everything wrong. Oil too cool, fish too wet, breading sliding off like it had places to be. Now I keep it simple: dry the fish, season the dredge like I mean it, and give the coating a few minutes to set. Suddenly it is crunchy, golden, and dangerously snackable while you pretend you are “just checking for doneness.”

Crispy Fish Fry

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4

Ingredients

Fish

1 1/2 pounds firm white fish fillets (cod, haddock, pollock, catfish), boneless and skinless, cut into 3 to 4 inch pieces
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1 lemon, cut into wedges (for serving)

Wet dip

1 cup buttermilk
1 large egg
1 teaspoon hot sauce (optional)

Buttermilk swap (if needed)

1 cup milk + 1 tablespoon lemon juice or white vinegar, stirred and rested 5 minutes
Or 3/4 cup plain yogurt or sour cream + 1/4 cup water, whisked smooth

Crispy dredge

3/4 cup all purpose flour
3/4 cup yellow cornmeal (fine or medium grind)
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne (optional)

For frying

Neutral oil with high smoke point (peanut, canola, or vegetable)
For shallow frying: enough for 1/2 inch in a 10 to 12 inch skillet (typically 2 to 3 cups, depending on the pan)
For deeper frying: 2 to 3 inches in a Dutch oven

Quick tartar sauce (optional but highly encouraged)

1/2 cup mayonnaise
2 tablespoons finely chopped dill pickles or relish
1 tablespoon lemon juice
1 tablespoon chopped capers (optional)
1 tablespoon chopped dill or parsley (optional)
Pinch of salt and black pepper

Two shallow bowls prepared for dredging, one with a buttermilk egg mixture and one with seasoned flour and cornmeal

Instructions

Set up your draining station. Put a wire rack on a sheet pan near the stove. This is where the fish will land after frying so it stays crisp.
Make tartar sauce (optional). In a small bowl, stir together mayo, pickles, lemon juice, capers and herbs if using, plus a pinch of salt and pepper. Refrigerate while you cook.
Pat the fish dry and season. Use paper towels to dry the fish well. Season with 1 teaspoon of the kosher salt and the black pepper. If you have an extra 10 minutes, you can salt the fish, let it sit, then pat dry again for an even better crust.
Mix the wet dip. In a shallow bowl, whisk buttermilk, egg, and hot sauce (if using). No buttermilk? Use one of the swaps listed above.
Mix the dredge. In another shallow bowl, whisk flour, cornmeal, baking powder, paprika, garlic powder, onion powder, cayenne (if using), and the remaining 1/2 teaspoon salt.
Dredge and rest. Keep the fish chilled until you are ready to dredge, then dip each piece in the buttermilk mixture, let excess drip off, and coat well in the cornmeal mixture. Press gently so it sticks. Set on a rack or plate and let rest 10 minutes.
Heat the oil. Add oil to a heavy skillet (about 1/2 inch deep) or Dutch oven (2 to 3 inches deep). Heat to 350°F to 365°F.
Fry in batches. Carefully add fish without crowding. For 1 1/2 pounds, expect about 2 to 3 batches in a 10 to 12 inch skillet. Fry until deep golden and crisp, about 2 to 4 minutes per side for thinner pieces and 4 to 6 minutes per side for thicker cuts. Use the real finish line: the fish should flake easily and hit 145°F in the thickest part. Adjust heat as needed to keep the oil in range.
Drain and finish. Move fried fish to the wire rack. While it is still hot, give it a tiny pinch of salt if it needs it. Repeat with remaining fish.
Serve. Serve immediately with lemon wedges and tartar sauce. If you want the full fish fry vibe, add coleslaw, fries, or hush puppies and call it a very good day.

Nutrition information is estimated.

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Crispy Fish Fry

Why It Works

Pairs Well With

Recommended

Crispy Fried Cod

Buttermilk Fried Chicken Tenders

Kentucky Fried Chicken (Crispy Cast-Iron Copycat)

Crispy Calamari With Lemon Garlic Aioli

Storage Tips

Refrigerate

Reheat (to bring back the crunch)

Can you freeze it?

Common Questions

What fish is best for a fish fry?

How do I keep fried fish crispy?

Do I need beer batter?

Can I pan fry instead of deep fry?

How do I know when the fish is done?

Why is my breading falling off?

Crispy Fish Fry

Ingredients

Fish

Wet dip

Buttermilk swap (if needed)

Crispy dredge

For frying

Quick tartar sauce (optional but highly encouraged)

Instructions