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!