Southern Fried Fish Recipe (Crispy & Golden)
There are whole cultural rituals that surround the sacred fish fry. And I'm here to pull back the curtain and let you in on a little secret.
Dinner is served.
I grew up Catholic and every Friday we had fish for dinner. And twice on weekends that occurred during Lent. My grandmother would pick me up from school and we'd swing around the corner to the fish shop to pick up order of fish for dinner. Porgies, croaker, spots, blue fish (my favorite), flounder; it all made it into the bubbling oil and fried to perfection.
These days, I like whiting. It's a white, firm-fleshed fish with a neutral flavor and is perfect for frying. The skin crisps up nicely and is mild in flavor too. Fresh or frozen, it's my Friday night fish of choice.
What Makes Southern Fried Fish Different?
Southern fried fish is distinctive for its light, crispy coating made from a combination of cornmeal and flour. Unlike battered fish or beer-battered styles found in other regions, southern fried fish uses a dry dredging method that creates a thin, crunchy crust that doesn't overpower the delicate fish inside.
The cornmeal gives it that signature crunch and slightly grainy texture, while the flour helps the coating adhere and creates a golden-brown color when fried. It's simple, straightforward, and lets the fish be the star of the show.
Best Fish for Southern Frying
Top choices for frying:
- Whiting - My personal favorite. White, firm-fleshed with a neutral flavor. The skin crisps up beautifully and it's mild in flavor. Fresh or frozen, it's perfect for Friday night fish.
- Catfish - The traditional Southern choice, especially popular in the Deep South
- Cod - Firm texture that holds up well to frying
- Tilapia - Affordable and widely available
- Porgies, croaker, spots - Classic fish market finds that fry up perfectly
- Blue fish - A childhood favorite of mine
- Flounder - Delicate and sweet
What to look for:
- Firm, white-fleshed fish
- Fresh fish that doesn't smell overly fishy
- Similar-sized pieces for even cooking
- Boneless fillets for easier eating
Tips to Make Perfect Fried Fish
Prep your fish:
- Use a heavy bottom pan or cast iron skillet to fry the fish
- Use your choice of fish: Tilapia, whiting, cod or catfish
- Pat the fish dry before you dredge them - moisture is the enemy of crispy coating
- Season the fish lightly with salt and pepper
- Cut fillets into similar-sized pieces for even cooking
The breading process:
- Gently press the breading onto the fish and shake off excess flour
- Coat the fish then leave it alone for 10-15 minutes (the longer the better). This will help keep the coating from falling off before you add it to the oil
- For extra crispy coating, let the breaded fish rest in the refrigerator for 30 minutes before frying
Oil temperature is everything:
- Do not fill the skillet more than halfway with oil
- Once the temperature reaches 350°F it's time to fry
- Use a thermometer - guessing oil temperature is the #1 reason for soggy or burnt fish
- If the oil is too cool, the fish absorbs grease and gets soggy. If too hot, the coating burns before the fish cooks through
- The temperature will drop when you add fish, so don't overcrowd the pan
During frying:
- Don't overcrowd the pan - fry in batches if needed
- Flip the fish only once - resist the urge to move it around
- Look for a golden brown color and the fish should float when done
- Cook for 3-4 minutes per side for regular fillets (thicker pieces may need 5-6 minutes per side)
After frying:
- Drain on paper towels or a wire rack - never stack hot fried fish or it gets soggy
- Season with a pinch of salt immediately after frying while it's still hot
- Serve immediately for maximum crispiness
- If making multiple batches, keep finished fish warm in a 200°F oven on a wire rack
Troubleshooting:
- Coating falls off? The fish was too wet, or you didn't let it rest after breading
- Greasy fish? Oil temperature was too low
- Burnt outside, raw inside? Oil was too hot or pieces were too thick
- Not crispy? Fish wasn't dried properly before breading, or you stacked hot fish on top of each other
What to Serve with Southern Fried Fish
A proper southern fish fry isn't complete without the right sides. Here's what belongs on the table:
Classic accompaniments:
- Hushpuppies - The absolute must-have
- Crinkle cut French fries
- Freshly grated coleslaw
- Creamy potato salad
- Steamy baked potatoes
- Slices of white bread
- Hot sauce (always!)
Other great sides:
- Mac and cheese (like my Southern Mac and Cheese!)
- Collard greens or turnip greens
- Baked beans
- Corn on the cob
- Tartar sauce
- Lemon wedges
The key is having plenty of variety so everyone can build their perfect plate. Fish fries are about abundance and community.
How to Store and Reheat Fried Fish
Storage: Store leftover fried fish in an airtight container in the refrigerator for up to 2 days. The coating will soften as it sits.
Reheating for best results:
- Oven method (best): Preheat oven to 375°F. Place fish on a wire rack over a baking sheet and reheat for 10-15 minutes until heated through and crispy
- Air fryer: Reheat at 350°F for 5-7 minutes
- Avoid the microwave - it makes the coating soggy and ruins the texture
Using leftovers:
- Make fish sandwiches or po'boys
- Flake into fish tacos
- Add to salads
- Make fish cakes or croquettes
Southern Fried Fish
Ingredients
- lb Fish Fillet whiting (cod or catfish work)
- salt and pepper for taste
- vegetable oil for frying
- 3/4 cup yellow or white cornmeal
- 1/2 cup all-purpose flour
- salt and pepper, to taste
Instructions
- Lightly season the fish with salt and pepper. Set aside. In a large bowl, combine the flours and all of the seasonings.
- Dredge the fillets in the breading mixture one at a time. Place the coated fillets on a parchment lined baking sheet. Let them sit for 10-15 minutes.
- Heat oil in a large skillet over medium heat to 350 degrees Fahrenheit. Fill the pan with the vegetable oil halfway.
- Fry the fillets in batches but do not crowd the pan. Cook for 3-4 minutes on each side. Drain on a paper towel. Serve immediately.
Notes:
Tips to make fried fish:
Use a heavy bottom pan or cast iron skillet to fry the fish
Use your choice of fish. Tilapia, whiting, cod or catfish.
Pat the fish dry before you dredge them.
Season the fish lightly with salt and pepper
Gently press the breading onto the fish and shake off excess flour
Coat the fish then leave it alone for 10-15 minutes. the longer the better. This will help keep the coating from falling off before you add it to the oil.
Do not fill the skillet more than halfway with oil.
Once the temperature reaches 350°F it’s time to fry.
Calories
424.47Fat (grams)
7.68Sat. Fat (grams)
1.00Carbs (grams)
39.47Fiber (grams)
2.84Net carbs
36.63Sugar (grams)
0.25Protein (grams)
47.17Sodium (milligrams)
416.34Cholesterol (grams)
165.93
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
Mmm now we can't wait for Friday! Family traditions are our favorite, especially when it involves food! :)
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