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A pile of fish fry and lemon slices

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.
    Fish fillets on a white paper and cut up into thirds
  3. Cut each fish fillets into three pieces.
  4. In a shallow plate or bowl, prepare the four mixture by mixing all ingredients together.
    Flour mixure ready and all whisked in a large bowl ready for the fish fry
  5. In another shallow plate or bowl, prepare the sticky egg mixture by mixing all ingredients.
    Wet mixture for coating the fish is ready in a bowl
  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.
    The fish fillets dredged in the egg sticky mixture next for the breading porcess
  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.
    The fish fillets being dredged once again in the flour bowl and a tong is used to coat it
  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.
    finished coated fish on a parchment paper ready for frying
  11. Preheat a shallow skillet with the il over medium high heat until it reaches a temperature of 350 degrees F to 375.
    A tong placing the fish in the bubbling oil for the fish fry to start frying
  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.
    Fish fried and drying on paper towels ready to be served
  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!
    A hand holing the fish fry plate with french fries and the other hand squeezing lemon juice over the fried fish
  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

FISH FRY TIPS

  • Defrost the fish you’re using overnight without any packaging on.
  • Pat the fish dry well before beginning the coating, this will help the coating stick better on the fish.
  • Prepare the flour mixture in a shallow bowl and season it (you can add more or less seasoning).
  • In another shallow dish or bowl, prepare the flavored sticky egg mixture.
  • If you don’t have garlic mayo, use regular mayo and fresh minced garlic.
  • The mayo adds so much moisture and tenderizes the fish. You can substitute yogurt if you’re not a mayo person.
  • The first dredge in the flour mixture has to e very thin, so shake off excess flour from the fish.
  • The fish then needs to be well coated in the egg mixture, as this will help the second coating of flour to stick well.
  • 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.
  • Fry the fish in a neutral tasting oil with a high smoking point. Details above.
  • The optional temperature for frying is between 350 degrees F and 375 degrees F.
  • Once fish is fried and ready, drain excess oil on a kitchen towel for a few minutes before serving.
  • Serve the fish fry with french fries, tartar sauce, lemon wedges and salad.
  • To reheat fried fish, the air fryer is the best appliance to maintain that crunchy exterior on the fish even days later.
  • 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!
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.