Fish Fry

Fish Fry is my go to comfort meal for fish! Tasty, moist, crunchy fried fish is unbeatable! Here’s a video with tips on how to fry fish, best oil to fry fish ,fish fry seasoning, how to reheat fried fish, and more!

If you grew up with fried fish and fish fry like I did, you’ll understand the level of comfort this recipe brings! On top of that, it’s also super delicious!

There’s something deeply satisfying about perfectly fried fish, the audible crunch when you cut into it, the steam rising from a flaky interior, the contrast of crisp crust and tender flesh.

When done right, fried fish is light, structured, and flavorful. When done wrong, it’s greasy, heavy, and disappointing. This guide teaches you how to get it right every time.

What is Fish Fry?

A fish fry refers both to the method and the tradition, particularly popular in parts of the U.S. Midwest and South, where Fridays fish fries are community staples.

At its core, it’s simple and made of seasoned fish with a structured coating, fried in well heated oil.

Fish fry comes in different forms. Some recipes will have a beer batter to drench in the fish before frying. Others will have a bread crumb and cornmeal blend for crisp. You’ll find many other variations.

My favorite way to fry fish is using the trick of double dredging in flour only. No breadcrumbs required. Also no cornmeal, since I’m not looking for that harsh crisp.

If you’re looking for Fish And Chips Recipe or a simple baked Fish Fingers, we recommend both those recipes!! 

Why You’ll LOVE Fried Fish / Fish Fry

• It’s succulent and creates juicy fish.
• You don’t need to marinade or prep ahead of time for it.
• No fancy ingredients are needed, so you don’t need to plan a grocery trip for it!
• Frying the fish will cook super quick depending on the thickness of the fillet.
• Even more, you can fry a whole fish not just a fillet.
• The contrast in texture between the crunch coating and the tender succulent fish is unbeatable!
• Fried fish comes together in under 30 minutes with sides and everything!
• You can jazz up the spices and make fried fish with different flavors every time.
• Any and almost every type of fish works with frying!
• This dish reminds me so much of my grandma who mostly made fish by frying it and rarely any other way. It brings me so much comfort to fry fish.

Ingredients You’ll Need

•  Fish 

The best fish for frying are mild, flaky white fish. They’re highly recommended because they flake easily, hold moisture well and they don’t overpower the coating. Best fish include:

• Cod
• Haddock
• Pollock
• Catfish
• Tilapia
• Flounder and Orange roughy

Avoid very thin fillets, they overcook before the crust sets. Ideal fish thickness is between ½–1 inch.

What is Orange Roughy?

Orange roughy is another large sized fish that lives in salt water. It has a mild, delicate flavor and moist, large flaked meat that holds together well after cooking.

• The Oil 

You need oil that be used at an ideal frying temperature of 350–375°F.  Below that, the fish absorbs oil and becomes greasy. Above that, the exterior burns before interior cooks. Use neutral oils:

• Avocado
• Peanut
• Vegetable

Never crowd the pan. Every batch drops temperature slightly and too many pieces drop it too far.

• Flour Coating

The flour coating is the KEY to our crinkled fried fish. We use all purpose flour that’s seasoned with dry spices.

• Wet Coating

The flavor and moisture infusing wet coating into our fried fish is this! Our SECRET to perfectly fried fish is a light coating of this mixture between flour coatings. It’s made of:

• Egg
• Mayo
• Hot Sauce/Sriracha 
• Lemon juice
• Seasoning

How To Fry Fish 

Pat Fish Completely Dry

Make sure you pat your fish dry with a paper towel before proceeding with any seasoning or dredging. This will help the coating stick better to the fish. Moisture is the enemy of crisping.

Use a sharp knife to cut the fish fillets into three parts.  Now you’ll prepare two bowls for the fish seasoning.

Prepare The Seasoning Bowls

The dry seasoning bowl is the flour mixture. Here you’ll have flour and some dry spice which flavor the flour. Seasoning includes: salt, pepper, garlic powder, onion powder and paprika.

You’ll whisk that into the flour in a shallow dish and set aside.

In another shallow dish or bowl, you’ll make the wet or sticky fish seasoning. Whisk all of those together in a separate bowl and set it aside.

This sticky mixture is what helps the flour coating stick and also infuses flavor.

Coating The Fish 

Dip the fish in the seasoned flour mixture and shake off any excess.

Then dip that fish into the sticky egg mixture and coat it well.

Now place the fish back in the seasoned flour mixture for the extra thick crunch layer of coating.

Set the coated fish on a parchment lined tray and prepare the oil.

Fry The Fish

Once you have your skillet and oil ready you’ll start off with medium high heat to get the oil hot.

If you have an oil thermometer, you can check for the temperature to be at 375 at most. Anywhere between 350 degrees F to 375 degrees is ideal.

Once you’ve reached the right temperature for the oil, you’ll drop the heat to medium.

Now place the coated fish into the hot oil, one piece at a time.

How long to deep fry fish?

You’ll be frying the fish for anywhere between 3-5 minutes depending on the type of fillet and size. The orange roughy was ready right at 3 minutes. Look for a golden color and internal temperature reaches 145°F.

You want the fish to be deep golden color, with an audible sizzle and has a light resistance when tapped

SO GOOD!!

Now when the fish is ready you’ll drain any excess oil on a paper towel and let it cool down for a few minutes before serving.

How to Tell When Fried Fish Is Done

• Flesh flakes easily
• Opaque center
• Internal temperature 145°F
• Crust golden, not pale

Overcooked fish becomes dry quickly so remove it as soon as it’s ready.

What to Serve with Fried Fish

• My absolute favorite side to fried fish is french fries.  Like absolute favorite.
• Asimple green salad with it just dressed up with salt, lemon juice and oil. Nothing fancy, but really tasty!

• A tartar sauce and plenty of lemon wedges.
• Broccoli Slaw
• That final touch of squeezed lemon over the fried fish is like the icing on the cake! And why not a sprinkle of parsley too?

How to Keep Fried Fish Crispy

• Maintain oil temperature
• Drain on rack
• Serve immediately
• Keep finished fish in 200°F oven (short term hold only)
• Steam is the enemy of crispness.

How to Reheat Fried Fish

Well, definitely back in the day, my grandma would reheat her fried fish in the oven, but for the record, it looses much of it’s crunch by doing so.

The BEST way to reheat fried fish and keep it really crunchy on outside is using the Air Fryer. YES. It rocks when it comes to reheating crispy foods.

Just place the fish in the air fryer basket and reheat them for a few minutes. They’ll be fresh and as if right out of the oil again! Give this trick a try and let me know! 🙂

Expert Tips For Fish Fry

1. Defrost the fish you’re using overnight without any packaging on.
2. Pat the fish dry well before beginning the coating, this will help the coating stick better on the fish.
3. Prepare the flour mixture in a shallow bowl and season it (you can add more or less seasoning).
4. In another shallow dish or bowl, prepare the flavored sticky egg mixture.
5. If you don’t have garlic mayo, use regular mayo and fresh minced garlic.
6. The mayo adds so much moisture and tenderizes the fish. You can substitute yogurt if you’re not a mayo person.
7. The first dredge in the flour mixture has to e very thin, so shake off excess flour from the fish.
8. The fish then needs to be well coated in the egg mixture, as this will help the second coating of flour to stick well.
9. The second dredge in flour has to be thick since this will be the crunch layer. Don’t shake off excess flour here, rather press it down to the fish and make sure it sticks.
10. Fry the fish in a neutral tasting oil with a high smoking point. Details above.
11. The optional temperature for frying is between 350 degrees F and 375 degrees F.
12. Once fish is fried and ready, drain excess oil on a kitchen towel for a few minutes before serving.
13. Serve with french fries, tartar sauce, lemon wedges and salad.
14. To reheat fried fish, the air fryer is the best appliance to maintain that crunchy exterior on the fish even days later.
15. If you don’t have an air fryer, reheat the fried fish on a wire rack over a baking sheet in the oven. It may loose some of it’s crunch but it will still be delicious!

Fish Fry Flavor Variations

• Southern Cornmeal Style: Add cornmeal to breading for extra crunch.
• Spiced Fish Fry: Add paprika, cayenne, garlic powder to coating.
• Lemon Pepper Finish: Sprinkle fresh cracked pepper and squeeze lemon right before serving.

Storage & Reheating

• Fried Fish is best fresh.
• To reheat fried fish, you can place in a375°F oven for 8-10 minutesor air fryer at 350 degrees for 5minutes.
• Never microwave as the texture becomes off.
• To freeze: Always make sure the fish has cooled completely first. Flash freeze on a baking sheet for 1 hour until it hardens, then freeze in a ziploc bag. Air fry at 350 degrees F for 5 minutes after thawing to crisp up.

Why Do I Have Greasy Fish

That’s because the oil was too cool. To fix this, heat the oil back to 350–375°F and avoid over crowding the pan.

My Fried Fish has a Pale Crust

Again that’s because the oil was not hot enough or the batter was too thin. Always have the oil at at the right temperature for frying. 

My Fried fish is Burnt on Outside and Raw Inside

This is due to frying the fish in an oil that’s not too hot or you have used fillets that are too thick. To avoid this, always check the oil temperature and use the right type of fish filets.

What if the Coating Falls Off

This happens if the fish is too wet, moisture causes the coating not to stick. Also if the coating was not pressed properly in breading.

What is the best fish for frying?

Mild white fish like cod, haddock, pollock, or catfish.

Why is my fried fish greasy?

Oil temperature was too low. Maintain oil temperature between batches, always.  After each batch, wait for oil to return to 350–375°F. Rushing this step guarantees greasy fish.

If you hear a weak sizzle when fish enters oil, the temperature is too low. Strong, steady bubbling indicates the correct heat.

Should fish be room temperature before frying?

Slightly less cold than refrigerator temperature helps maintain oil heat.

Can I pan fry instead of deep fry?

Yes. Use ½ inch oil and cook 3–4 minutes per side.

Is battered or breaded fish better?

Batter is lighter and airy. Breading is crunchier and structured.

Fish Recipes

• Baked Mahi Mahi
• 30 Mins Mexican Tilapia Fish Dinner
• Pesto Pistachio Fish Fillet
• Blood Orange Salmon Salad With Orange Dill Dressing
• Baked Salmon With Greek Dressing
• How to Cook Mussels with Garlic and Lemon Sauce
• Quick Shrimp Pasta with Garlic Feta Sauce
• Mediterranean Baked Fish

4.84 from 12 votes

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Fish Fry

Fish Fry is my go to comfort meal for fish! Tasty, moist, crunchy fried fish is unbeatable! Here’s a video with tips on how to fry fish, best oil to fry fish, fish fry seasoning, best temp to fry fish, how to reheat fried fish and more!

Course Main Course, Main Dish

Cuisine American, Mediterranean

Keyword fish fry, fish fry recipe, fish fry seasoning, fried fish, how to fry fish, how to reheat fried fish, oil for fish fry

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 560 kcal

Author Mahy

Ingredients

Fish

• 3 fillets Orange Roughy defrosted overnight without packaging in the fridge.

Flour Mixture

• 2 cups flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder

Egg Mixture

• 1 egg
• 3 teaspoons lemon juice
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon hot sauce sriracha or your favorite optional
• 1 teaspoon oregano
• 1/3 cup garlic mayo or 1/3 cup mayo/yogurt mixed with 2 cloves of garlic minced

Oil:

• 3 cups frying oil

Serving:

• Green salad
• Lemon slices
• French fries
• Tartar Sauce

Instructions

1. Start by preparing the fish for frying.
2. Pat dry the fish fillets very well on both sides and make sure you’ve removed as much moisture from it as you can.
   
3. Cut each fish fillets into three pieces.
4. In a shallow plate or bowl, prepare the four mixture by mixing all ingredients together.
   
5. In another shallow plate or bowl, prepare the sticky egg mixture by mixing all ingredients.
   
6. Start dredging the fish fillets pieces in the flour mixture first. Make sure to shake pff the excess. The first coating is meant to be super thin.
   
7. Place the fish then into the wet bowl and coat it well on both sides.
8. Finally, place the coated fish back into the flour mixture for a heavy and thicker coat of flour. This is the crunch coating and you need it to be thick.
   
9. Press any excess flour into the fish as much as you can instead of shaking off the excess as you did with the first coating.
10. Arrange the breaded fish fillets over a parchment lined baking sheet as you wait for the oil to be ready.
    
11. Preheat a shallow skillet with the il over medium high heat until it reaches a temperature of 350 degrees F to 375.
    
12. Then drop the fish one at a time into the hot oil. Make sure not to crowd your pan. Fry 3 pieces at a time only.
13. Fry the fish for 3-5 minutes until golden brown and crisped up.
14. Remove the ready fried fish from the pan and place them into a kitchen paper lined plate to soak up any excess oil.
    
15. Repeat the frying press with the remaining fish fillets.
16. When ready to serve, arrange a platter with the sides and serve the fish with a squeeze of lemon juice, tartar sauce, french fries and enjoy!
    
17. Store leftover fish filets in the fridge for up to 3 days and optimally reheat them in an air fryer for 3-5 minutes. Otherwise reheat them in the oven at 350 degrees for 8-10 minutes.

Recipe Video

Recipe Notes

Expert Tips For Fish Fry

1. Defrost the fish you’re using overnight without any packaging on.
2. Pat the fish dry well before beginning the coating, this will help the coating stick better on the fish.
3. Prepare the flour mixture in a shallow bowl and season it (you can add more or less seasoning).
4. In another shallow dish or bowl, prepare the flavored sticky egg mixture.
5. If you don’t have garlic mayo, use regular mayo and fresh minced garlic.
6. The mayo adds so much moisture and tenderizes the fish. You can substitute yogurt if you’re not a mayo person.
7. The first dredge in the flour mixture has to e very thin, so shake off excess flour from the fish.
8. The fish then needs to be well coated in the egg mixture, as this will help the second coating of flour to stick well.
9. The second dredge in flour has to be thick since this will be the crunch layer. Don’t shake off excess flour here, rather press it down to the fish and make sure it sticks.
10. Fry the fish in a neutral tasting oil with a high smoking point. Details above.
11. The optional temperature for frying is between 350 degrees F and 375 degrees F.
12. Once fish is fried and ready, drain excess oil on a kitchen towel for a few minutes before serving.
13. Serve with french fries, tartar sauce, lemon wedges and salad.
14. To reheat fried fish, the air fryer is the best appliance to maintain that crunchy exterior on the fish even days later.
15. If you don’t have an air fryer, reheat the fried fish on a wire rack over a baking sheet in the oven. It may loose some of it’s crunch but it will still be delicious!

Fish Fry Flavor Variations

• Southern Cornmeal Style: Add cornmeal to breading for extra crunch.
• Spiced Fish Fry: Add paprika, cayenne, garlic powder to coating.
• Lemon Pepper Finish: Sprinkle fresh cracked pepper and squeeze lemon right before serving.

Storage & Reheating

• Fried Fish is best fresh.
• To reheat fried fish, you can place in a375°F oven for 8-10 minutesor air fryer at 350 degrees for 5minutes.
• Never microwave as the texture becomes off.
• To freeze: Always make sure the fish has cooled completely first. Flash freeze on a baking sheet for 1 hour until it hardens, then freeze in a ziploc bag. Air fry at 350 degrees F for 5 minutes after thawing to crisp up.

Why Do I Have Greasy Fish

That's because the oil was too cool. To fix this, heat the oil back to 350–375°F and avoid over crowding the pan.

My Fried Fish has a Pale Crust

Again that's because the oil was not hot enough or the batter was too thin. Always have the oil at at the right temperature for frying. 

My Fried fish is Burnt on Outside and Raw Inside

This is due to frying the fish in an oil that's not too hot or you have used fillets that are too thick. To avoid this, always check the oil temperature and use the right type of fish filets.

What if the Coating Falls Off

This happens if the fish is too wet, moisture causes the coating not to stick. Also if the coating was not pressed properly in breading.

What is the best fish for frying?

Mild white fish like cod, haddock, pollock, or catfish.

Why is my fried fish greasy?

Oil temperature was too low. Maintain oil temperature between batches, always.  After each batch, wait for oil to return to 350–375°F. Rushing this step guarantees greasy fish.

If you hear a weak sizzle when fish enters oil, the temperature is too low. Strong, steady bubbling indicates the correct heat.

Should fish be room temperature before frying?

Slightly less cold than refrigerator temperature helps maintain oil heat.

Can I pan fry instead of deep fry?

Yes. Use ½ inch oil and cook 3–4 minutes per side.

Is battered or breaded fish better?

Batter is lighter and airy. Breading is crunchier and structured.

Nutrition Facts

Fish Fry

Amount Per Serving

Calories 560 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 1g

Cholesterol 124mg41%

Sodium 865mg38%

Potassium 319mg9%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 1g1%

Protein 29g58%

Vitamin A 283IU6%

Vitamin C 1mg1%

Calcium 38mg4%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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