Tulo

Fish Fry Recipe

Golden-brown cornmeal-crusted fish fillets stacked on a wire rack with lemon wedges and hot sauce on the side.
Photo by Nour Alhoda on Pexels

A buttermilk soak seasons the fish all the way through and tenderizes it slightly, while a coarse cornmeal-and-flour dredge fries up into a shatteringly crisp crust that clings to the fillet instead of sliding off in the oil.

Prep
30 min
Cook
20 min
Total
50 min
Servings
6

Ingredients

Servings6
  • 2 lbs catfish fillets (or tilapia)
  • 2 cups buttermilk
  • 1 tbsp hot sauce
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 tbsp Cajun seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 4 cups vegetable or peanut oil, for frying

Nutrition per serving

Calories
1510
Protein
13g
Carbs
37g
Fat
148g

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.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Pat the fish fillets dry, then place them in a shallow dish with the buttermilk and hot sauce. Cover and refrigerate for at least 20 minutes, or up to 4 hours.
  2. 2In a wide, shallow bowl, whisk together the cornmeal, flour, Cajun seasoning, salt, pepper, garlic powder, and cayenne.
  3. 3Pour oil into a deep, heavy skillet or Dutch oven to a depth of about 1.5 inches. Clip on a deep-fry thermometer and heat the oil to 350°F (175°C) over medium-high heat.
  4. 4Lift each fillet from the buttermilk, letting the excess drip off, then press firmly into the cornmeal mixture on both sides, packing the crust on well.
  5. 5Working in batches of 2 to 3 fillets so the oil temperature doesn't crash, fry the fish for 3 to 4 minutes per side, until deep golden brown and the crust is firm.
  6. 6Transfer the fried fish to a wire rack set over a baking sheet, not paper towels, and sprinkle immediately with a pinch more salt while it's still hot.
  7. 7Let the oil return to 350°F (175°C) between batches before frying the next round. Serve hot with lemon wedges and hot sauce.

Tips & variations

  • Peanut oil has a higher smoke point and a cleaner flavor than most vegetable oils, and it's the traditional choice for a Southern-style fish fry.
  • Catfish and tilapia are classic, but any firm, thin white fish like cod, haddock, or perch works with the same dredge and timing.
  • For extra crunch, double-dip: after the first coat of cornmeal, dip the fillet back into the buttermilk and coat a second time.
  • Skip the cayenne or cut it in half for a milder crust that's friendlier to kids.
  • A thermometer clipped to the pot is worth the few dollars it costs; guessing oil temperature by sight is the most common reason home-fried fish turns out greasy or raw in the middle.

Storage & reheating

Refrigerate leftover fried fish in an uncovered or loosely covered container for up to 2 days; sealing it airtight while warm traps steam and softens the crust. Reheat in a 400°F (200°C) oven on a wire rack for 8 to 10 minutes to re-crisp; microwaving will make the coating soggy.

Tips from the Tulo kitchen

  • Salt the fish crust the moment it comes out of the oil, while the surface is still slightly wet from frying, so the salt actually sticks instead of falling off.
  • If frying for a crowd, keep finished batches warm on a rack in a 200°F (95°C) oven instead of stacking them, which traps steam and softens the crust.

FAQ

What oil temperature is best for frying fish?

350°F (175°C) is ideal. Below that, the fish absorbs excess oil before the crust sets; above 375°F (190°C), the coating browns too fast and the fish can stay raw near the bone or center.

Why soak the fish in buttermilk?

Buttermilk's mild acidity seasons the fish through and lightly tenderizes the flesh, and its slight thickness helps the cornmeal dredge cling to the fillet instead of sliding off in the hot oil.

Can the frying oil be reused?

Yes, once. Let it cool completely, strain out any loose crumbs through a fine-mesh sieve or cheesecloth, and store it in a sealed container for one more round of frying fish or similar foods.

What's the best fish for a fish fry?

Thin, firm white fish like catfish, tilapia, cod, or perch fry evenly all the way through in the 3 to 4 minutes it takes the crust to brown; thicker cuts like salmon steaks cook unevenly with this method.

More recipes