Perfect Fish Fry Recipe
This Perfect Fish Fry recipe captures the essence of a classic fried fish experience—golden, crispy, and perfectly seasoned. White fish fillets, such as cod or haddock, are lightly seasoned, then coated in a flavorful mix of flour, cornmeal, and spices. After a quick dip in buttermilk and egg, each fillet gets a final coating before sizzling to a golden brown in hot oil. Served with fresh lemon wedges and a sprinkle of parsley, this fish fry recipe is ideal for both cozy family dinners and casual gatherings, bringing out the comforting crunch and tender, flaky texture that everyone loves.
Ingredients
- 4 white fish fillets e.g., cod, tilapia, or haddock
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 large egg beaten
- 1 cup buttermilk
- Oil for frying e.g., canola or vegetable
- Lemon wedges for garnish
- Fresh parsley chopped, for garnish
Instructions
- Pat fish fillets dry with a paper towel and season both sides with salt and pepper.
- In a shallow dish, combine flour, cornmeal, paprika, and garlic powder.
- In a separate bowl, whisk together the beaten egg and buttermilk.
- Dip each fish fillet into the flour mixture, then into the egg mixture, and back into the flour mixture, pressing gently to ensure an even coating.
- Warm approximately 1/2 inch of oil in a skillet over medium-high heat.
- When the oil is hot, carefully add the coated fish fillets to the skillet. Cook each side for 3-4 minutes, or until it turns golden brown and crispy.
- Remove the fish and place on a paper towel-lined plate to absorb excess oil.
- Garnish with lemon wedges and chopped parsley, then serve immediately.
Notes
For best results, use firm, fresh white fish fillets that hold their shape well, such as cod, haddock, or tilapia. Make sure the fish is patted dry before seasoning to help the coating stick better. If you like a thicker, extra-crispy coating, double-dip each fillet by repeating the flour, buttermilk, and flour steps. Adjust the oil temperature between batches to ensure each fillet fries evenly, and avoid crowding the pan to keep the oil temperature stable. Serve immediately for the best texture, as the coating is at its crunchiest right out of the pan.