Fried fish: How to Get It Right in 6 Easy Steps

How to Make Fried Fish

Quick Overview

Crispy on the outside, tender and flaky on the inside – perfectly fried fish is one of life’s simple culinary pleasures. While many home cooks shy away from frying fish, fearing soggy coatings or overcooked fillets, this dish can actually be mastered with surprising ease. My foolproof method delivers restaurant-quality fried fish with minimal fuss and maximum flavor. The secret lies in the perfect combination of a light, well-seasoned coating and proper oil temperature control. Whether you’re craving a classic fish and chips dinner or looking to elevate your weeknight meal rotation, this fried fish recipe promises consistent, delicious results every time. The contrast between the golden, crunchy exterior and the moist, delicate fish creates a textural experience that’s utterly satisfying and comforting.

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The Ingredients I Use to Bring My Fried Fish to Life

For the Fish:

• 1½ pounds firm white fish fillets (cod, haddock, tilapia, or catfish), cut into 4-inch pieces
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice

For the Coating:

• 1 cup all-purpose flour
• 1 tablespoon cornstarch (for extra crispiness)
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme
• 1 teaspoon salt

For the Batter:

• 2 large eggs
• ¼ cup cold sparkling water (the carbonation creates a lighter batter)
• 1 tablespoon Dijon mustard

For Frying:

• 3 cups vegetable oil or canola oil (or enough to fill your pan 2 inches deep)

For Serving:

• Lemon wedges
• Fresh parsley, chopped
• Homemade tartar sauce (recipe below)

Homemade Tartar Sauce:

• ½ cup mayonnaise
• 1 tablespoon sweet pickle relish
• 1 tablespoon minced shallot
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1 teaspoon capers, rinsed and chopped (optional)
• ¼ teaspoon salt
• Pinch of black pepper

Step-by-Step Instructions

Step 1: Prepare the Fish

1. Use paper towels to thoroughly pat the fish fillets dry. Removing all the moisture is key—it helps the coating crisp up nicely and prevents oil from splattering while cooking.
2. Season both sides of the fish with salt, pepper, and lemon juice.
3. Allow the fish to sit at room temperature for 15 minutes, which helps the seasoning penetrate and brings the fish closer to room temperature for more even cooking.

Step 2: Set Up Your Coating Station

1. In a shallow bowl or plate, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and salt. Mix thoroughly to ensure even distribution of spices.
2. In a separate bowl, whisk together the eggs, sparkling water, and Dijon mustard until well combined. The consistency should be similar to pancake batter – not too thick, not too thin.
3. Arrange your workstation in order: seasoned fish, flour mixture, egg batter, and finally a clean plate for the coated fish.

Step 3: Heat the Oil

1. In a large, heavy-bottomed skillet or Dutch oven, pour oil to a depth of about 2 inches. A deeper pot helps minimize splattering.
2. Heat the oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small pinch of flour into it – the flour should sizzle and bubble immediately without burning.
3. Maintain this temperature throughout cooking. Too cool, and your fish will absorb excess oil; too hot, and the coating will burn before the fish cooks through.

Step 4: Coat the Fish

1. Working with one piece at a time, dredge the fish in the flour mixture, shaking off any excess.
2. Dip the floured fish into the egg batter, ensuring it’s evenly coated.
3. Return the fish to the flour mixture for a second coating, gently pressing the flour onto the fish to create a substantial crust. This double-coating technique creates the perfect crispy exterior.
4. Place the coated fish on a plate and repeat with the remaining pieces.

Step 5: Fry the Fish

1. Carefully lower 2-3 pieces of fish into the hot oil, depending on the size of your pan. Don’t overcrowd the pan, as this will lower the oil temperature.
2. Fry the fish for 3-4 minutes on the first side, until golden brown.
3. Using fish spatulas or slotted spoons, gently flip the fish and cook for an additional 2-3 minutes until the second side is equally golden and crispy.
4. The fish is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C).

Step 6: Drain and Serve

1. Remove the fried fish and place on a wire rack set over a baking sheet or on paper towels to drain excess oil. The wire rack method keeps the bottom from becoming soggy.
2. While still hot, sprinkle with a little extra salt if desired.
3. Serve immediately with lemon wedges, a sprinkle of chopped parsley, and homemade tartar sauce.

What to Serve Fried Fish With

Fried fish pairs beautifully with a variety of sides, creating a satisfying and well-rounded meal:

• Classic Sides: Hand-cut French fries or crispy potato wedges maintain the comforting fish-and-chips tradition.
• Lighter Options: A crisp coleslaw with a tangy vinegar-based dressing provides a refreshing contrast to the richness of the fish. A simple green salad with lemon vinaigrette also works wonderfully.
• Vegetable Accompaniments: Steamed green beans, grilled asparagus, or roasted brussels sprouts add color and nutritional balance.
• Starchy Alternatives: If you’re avoiding potatoes, try cornbread, hush puppies, or buttered corn on the cob.
• Beverages: For a complete meal experience, serve with iced tea, lemonade, or a crisp white wine like Sauvignon Blanc or Pinot Grigio.

Top Tips for Perfecting Fried Fish

1. Choose the Right Fish: Firm, white-fleshed fish varieties like cod, haddock, or tilapia work best for frying. They hold their shape well and have a mild flavor that pairs nicely with the coating.
2. Temperature Control is Crucial: Maintain your oil at 350°F for the perfect balance of crispy exterior and flaky interior. Invest in a good-quality cooking thermometer for precision.
3. Don’t Skip the Drying Step: Thoroughly patting the fish dry before coating is non-negotiable. Moisture gets in the way of crisping and can lead to messy—and even dangerous—oil splatters while cooking.
4. Rest Between Coatings: After dredging the fish in the first flour coating, let it rest for a minute or two. This step helps the coating stick to the food more securely while it fries.
5. Add Cornstarch to Your Flour: This secret ingredient creates an extra crispy exterior that stays crunchy longer.
6. Use Cold Liquids in Your Batter: Cold sparkling water creates a lighter, crispier coating due to the carbonation.
7. Don’t Crowd the Pan: Fry in batches if necessary. Overcrowding lowers the oil temperature and results in soggy fish.
8. Keep Finished Fish Warm: If cooking in batches, keep the finished pieces warm in a 200°F oven on a wire rack to maintain crispiness.

Storing and Reheating Tips

While fried fish is unquestionably best enjoyed immediately after cooking, sometimes you’ll find yourself with leftovers. Here’s how to handle them:

Storage:

• Allow fish to cool completely before refrigerating.
• Place in an airtight container lined with paper towels to absorb moisture.
• Keep it in the fridge for up to 2 days—after that, the texture and flavor start to go downhill.

Reheating:

• For maximum crispiness retention, reheat in a 350°F oven for 10-15 minutes on a wire rack set over a baking sheet. This method circulates heat around the fish, helping restore some of the original crispness.
• Avoid microwave reheating, which will turn your crispy coating soggy and rubbery.
• A quick 1-2 minute refresh in an air fryer at 350°F works wonderfully if you have one available.

Freezing (if necessary):

• While not ideal, you can freeze fried fish for up to 1 month.
• Wrap individual pieces in aluminum foil, then place in a freezer bag with the air pressed out.
• Thaw overnight in the refrigerator before reheating using the oven method above.

With these detailed instructions and tips, you’re well-equipped to create perfectly fried fish that’s crispy, flavorful, and sure to impress. The contrast between the golden exterior and flaky interior makes this classic dish worth mastering – and much simpler than you might have thought.

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