Tulo

Crispy Fried Fish Recipe

Golden-brown fried fish fillets stacked on a wire rack with a crackled cornmeal crust, served with lemon wedges and tartar sauce.
Photo by Merve Gülhan on Pexels

A buttermilk soak tenderizes the fish and gives the cornmeal crust something acidic and slightly thick to cling to, while frying in oil held steady at 350-375°F sets the coating fast into a shatteringly crisp shell before the fish inside overcooks.

Prep
25 min
Cook
15 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb white fish fillets (cod, catfish, or tilapia), cut into 3-4 inch pieces
  • 1 cup buttermilk
  • 1 tbsp hot sauce
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups vegetable or peanut oil, for frying
  • 1 whole lemon, cut into wedges

Nutrition per serving

Calories
1694
Protein
14g
Carbs
41g
Fat
167g

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

  1. 1Pat the fish fillets dry with paper towels and cut into 3-4 inch pieces so they fry evenly.
  2. 2Combine the buttermilk and hot sauce in a shallow dish. Add the fish, turning to coat, cover, and refrigerate for 20-30 minutes.
  3. 3In a separate shallow dish, whisk together the cornmeal, flour, paprika, cayenne, garlic powder, salt, and black pepper.
  4. 4Pour the oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch and heat over medium-high heat until it reaches 350-375°F on a thermometer.USDA safe minimum for fish & shellfish: 145°F (63°C), or until opaque and firm
  5. 5Lift each piece of fish from the buttermilk, letting the excess drip off, then press firmly into the cornmeal mixture on all sides. Shake off any loose crumbs and set on a plate.
  6. 6Working in batches of 3-4 pieces so the oil doesn't crowd, fry the fish for 3-4 minutes per side, until deep golden brown and the internal temperature reaches 145°F.USDA safe minimum for fish & shellfish: 145°F (63°C), or until opaque and firm
  7. 7Transfer the fried fish to a wire rack set over a baking sheet to drain; avoid stacking pieces or resting them directly on paper towels, which traps steam and softens the crust.
  8. 8Let the oil come back up to temperature between batches, then serve the fish hot with lemon wedges.

Tips & variations

  • For an extra-thick, craggier crust, dip the buttermilk-soaked fish back into the buttermilk briefly, then re-dredge in the cornmeal mixture a second time.
  • Catfish, cod, haddock, and tilapia all work well; avoid very thin fillets like sole, which overcook before the crust browns.
  • Swap up to half the cornmeal for panko breadcrumbs for a lighter, more shatter-crisp texture.
  • Keep finished pieces crisp and warm in a 200°F oven on a wire rack while frying the rest of the batch.

Storage & reheating

Refrigerate leftover fried fish in a single layer in an airtight container for up to 2 days. To reheat, place on a wire rack over a baking sheet and warm in a 400°F oven for 8-10 minutes to re-crisp the crust. Microwaving softens the coating, so it's best avoided.

Tips from the Tulo kitchen

  • Keep a splatter screen over the pan while frying; wet fish and hot oil throw up more spatter than most other fried foods.
  • Don't crowd the pan. Adding too many pieces at once drops the oil temperature and results in pale, greasy fish instead of crisp.
  • Let the dredged fish rest on the plate for a minute or two before frying; this helps the coating adhere and reduces the chance it slides off in the oil.

FAQ

Why does the crust fall off my fried fish?

This usually happens when the fish isn't dried before dredging or the coating isn't pressed on firmly. Pat the fish dry first, then press the cornmeal mixture onto each piece rather than just rolling it through.

What's the best oil for frying fish?

A neutral oil with a high smoke point, like peanut, vegetable, or canola oil, works best. Avoid olive oil, which smokes and can turn bitter at frying temperatures.

What fish works best for frying?

Firm, mild white fish like catfish, cod, and haddock hold up well in hot oil. Very thin or delicate fillets like sole tend to overcook before the crust finishes browning.

How do I keep fried fish crispy after cooking?

Drain it on a wire rack instead of paper towels so steam escapes from underneath, and hold it uncovered in a low oven (around 200°F) rather than under foil, which traps moisture and softens the crust.

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