Crispy Fried Fish
This is the perfect recipe for making the best crispy fried fish. The breading is super crunchy and flavorful, while the inside stays tender, light, and flaky.
You will love making this wonderful crispy fried fish recipe because of its crunchy texture and delicious flavor. Plus, it is super quick and easy to make. It is definitely the perfect family dinner for any seafood lover!
Ingredients For Making Crispy Fried Fish
Scroll down to the recipe card to see the complete list of ingredients.
- White fish. It is the ideal fish for frying because it absorbs the batter and the seasonings well. Plus, it doesn’t have a strong fishy taste.
- Buttermilk. It helps reduce any fishy odor and its thick texture allows the breading to adhere better to the fish.
- Egg. Combined with the buttermilk, it makes the perfect batter for this recipe.
- All-purpose flour. It acts like glue, making it easier for the egg batter to stick to the fish. It also gives the breading a wonderful crunchy texture.
- Yellow cornmeal. It not only gives the breading a beautiful color, but a wonderful crunchiness.
- Seafood seasoning. Use your favorite seafood seasoning! I love using Old Bay Seasoning for this recipe.
- Garlic powder. For an added layer of flavor.
- Cayenne pepper. Use it to taste if you want to add a little kick.
- Baking powder and baking soda. Both ingredients will help create a lighter and crispier crust.
- Salt and pepper. Use them to taste to enhance the flavor of the fish.
How To Make Crispy Fried Fish
Scroll down to the recipe card to see detailed step-by-step instructions.
- Cut the fish into pieces and season them well with salt and pepper to taste.
- To make the batter mix the buttermilk with a large egg.
- For the breading mix the all-purpose flour with the cornmeal, seafood seasoning, garlic powder, cayenne pepper, baking powder, and baking soda.
- Dust each piece of fish with all-purpose flour, then dip it in the batter, and then coat it with the breading.
- Deep fry at 350 degrees F (180 degrees C) for 5-6 minutes or until golden brown.
- Drain the fish over paper towels, and season with salt to taste before serving.
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Frequently Asked Questions
What type of fish can I use for frying?
White fish is always best for frying because of its mild flavor and firm texture. You can use fish like tilapia, flounder, catfish, or my personal favorite, cod.
What is the best way to fry fish?
- My preferred method is deep frying it using an electric deep fryer because it provides consistent heat giving the fish a perfect crust every time.
- You can also a pot, and if you do, make sure to measure the oil’s temperature by using a heat-resistant thermometer.
- Another option would be to use a deep pan, which uses a lesser amount of oil. This way you can fry the fish over medium-high heat until golden brown on all sides.
How to get the crispiest crust when frying fish?
- Start with a good batter. Using buttermilk in the batter will make the fish moist while allowing the breading to adhere better to the fish.
- Add baking powder and baking soda to the breading. Both create air bubbles with the buttermilk used in the batter, which results in a lighter and crispier crust.
- Use the correct temperature, which should be between 350 degrees F (180 degrees C) and 375 degrees F (190 degrees C), to get the crispiest crust. A higher temperature will burn the breading way before the inside of the fish is fully cooked. On the other hand, a lower temperature causes the fish to absorb too much oil, making it greasy and soggy.
- Don’t overcrowd the basket or pan. When too many pieces of fish are cooked at once, it creates steam and it lowers the temperature of the oil giving you soggy, greasy fish.
Tools For Making Crispy Fried Fish
- T-fal 3.5L Deep Fryer – This is the deep fryer that I use whenever I make this recipe, and I absolutely love it!
- Presto FryDaddy Electric Deep Fryer – Use this wonderful deep fryer when making small batches of fried fish.
- Calphalon Nonstick 5-Qt. Sauté Pan – You can use this pan to fry fish if you prefer not to use a deep fryer.
- Alpha Grillers Kitchen Thermometer – The best method to test the temperature of the oil is by using a good thermometer like this one.
More Great Seafood Recipes
- Shrimp Boil
- Arroz Con Camarones (Shrimp and Rice)
- Oven Fried Catfish
- Colombian Seafood Stew
- Maple Glazed Salmon
Crispy Fried Fish
This is the perfect recipe for making the best Crispy Fried Fish. The breading is super crunchy and flavorful, while the inside stays tender, light, and flaky.
Ingredients
- 1½ lb white fish fillets cut into large pieces
- 1 cup (120 g) all-purpose flour (Divided)
- ¾ cup (177 ml) buttermilk (Or Buttermilk Substitute)
- 1 large egg
- ½ cup (75 g) yellow cornmeal
- 1 tbsp seafood seasoning
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (Optional)
- ½ tsp baking powder
- ½ tsp baking soda
- Salt and pepper (To taste)
- Oil for frying
Instructions
- Heat the oil to 350 degrees F (180 degrees F). You can use a deep fryer to set the temperature of the oil (Recommended method). If not using a deep fryer, you can fill a pot or large pan with about 2 inches of oil and use a heat-resistant thermometer to measure the temperature.
- Season the pieces of fish with salt and pepper to taste on both sides.
- In a shallow bowl place ½ cup (60 g) of the all-purpose flour.
- To make the batter, whisk the buttermilk with the egg in a separate bowl.
- To make the breading, mix the remaining ½ cup (60 g) of all-purpose flour with the cornmeal, seafood seasoning, garlic powder, cayenne pepper, baking powder, and baking soda in a third bowl.
- Dust the fish with the flour that you placed in the first bowl. This will help the batter adhere to the fish. Then, dip the pieces of fish in the egg batter. And, finally, coat the fish with the seasoned breading.
- Fry the fish in batches for 5-6 minutes or until golden brown if using a deep fryer. If using a pan, you can fry it over medium-high heat for 3 minutes on each side.
- Remove the fish from the oil, drain it over paper towels, and sprinkle with salt to taste before serving.
Notes
- Substitute the buttermilk by mixing ½ teaspoon of fresh lemon juice or vinegar with the ½ (118 ml) cup of milk.
- Don’t overcrowd the basket or pan. This will create steam and the fish will be soggy and greasy. Fry the fish in batches, if needed.
- I highly recommend that you use a deep fryer to make this recipe so you can control the temperature of the oil. If using a pan, you can use a heat-resistant thermometer to measure it.
Tried this recipe?Let us know how it was!
