Classic Fried Fish Recipe
A short buttermilk soak tenderizes the fish and gives the cornmeal coating something to grip, while a flour-and-cornmeal dredge fries up shatter-crisp instead of gummy. Frying at a steady 350°F cooks the fish through in minutes without the crust absorbing excess oil.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
Ingredients
- 4 fillets (6 oz each) cod or catfish fillets
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 3/4 cup all-purpose flour
- 3/4 cup fine cornmeal
- 2 teaspoons Cajun or Old Bay seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegetable oil, for frying
- 1 lemon lemon, cut into wedges
Nutrition per serving
- Calories
- 1785
- Protein
- 38g
- Carbs
- 40g
- Fat
- 166g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Pat the fish fillets dry with paper towels and cut into portions if needed.
- 2In a shallow dish, whisk together the buttermilk and hot sauce. Add the fish, turning to coat, and let soak in the refrigerator for at least 15 minutes and up to 2 hours.
- 3In a separate shallow dish, whisk together the flour, cornmeal, Cajun seasoning, salt, and pepper.
- 4Pour the oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch and heat over medium-high heat to 350°F (175°C).
- 5Lift each fillet from the buttermilk, letting the excess drip off, then press into the cornmeal mixture on both sides, coating evenly.
- 6Working in batches so the pan isn't crowded, fry the fillets for 3-4 minutes per side, until deep golden brown and the fish flakes easily and reaches 145°F (63°C) in the thickest part.
- 7Transfer the fried fish to a wire rack set over a baking sheet to drain (not paper towels, which trap steam and soften the crust). Season with a pinch of salt while hot.
- 8Serve immediately with lemon wedges.
Tips & variations
- Catfish, tilapia, haddock, and halibut all fry well with this same method; just adjust fry time slightly for thicker fillets.
- For extra crunch, double-dip: back into the buttermilk, then the cornmeal mixture a second time before frying.
- A splash of hot sauce right in the buttermilk adds flavor without making the fish spicy; increase it if heat is wanted in the crust itself.
- Use a clip-on candy or fry thermometer to hold the oil temperature steady between batches, since it drops each time fish goes in.
Storage & reheating
Refrigerate leftover fried fish in an airtight container for up to 2 days. Reheat in a 400°F oven or air fryer for 8-10 minutes, uncovered, to re-crisp the crust; microwaving turns the coating soft and chewy.
Tips from the Tulo kitchen
- Let the oil come back up to temperature between batches before adding the next round of fish, or the crust turns pale and greasy.
- Setting up the buttermilk, dredge, and a clean plate for the coated fish in a line before frying keeps hands from getting caked in breading.
FAQ
What is the best fish for frying?
Firm, mild white fish like cod, catfish, haddock, and tilapia hold up best in hot oil without falling apart. Flakier fish like tilapia cooks a minute or two faster than thicker cod.
Why soak the fish in buttermilk before frying?
Buttermilk's acidity tenderizes the flesh and leaves a slightly tacky surface, which helps the cornmeal coating stick instead of flaking off in the oil.
What oil temperature is best for frying fish?
Keep the oil around 350°F (175°C). Below that the coating absorbs oil and turns greasy; above it the crust browns before the fish finishes cooking.
Can this be made gluten-free?
Yes. Swap the all-purpose flour for a 1:1 gluten-free flour blend; the cornmeal is naturally gluten-free, so only the flour portion needs changing.
