Crispy Fish Fry

Here’s a classic Crispy Fish Fry recipe — golden, crunchy outside with tender, flaky fish inside. 🐟✨

🍋 Crispy Fish Fry Recipe

Ingredients (serves 4)

• 1 ½ lbs white fish fillets (cod, haddock, tilapia, or catfish)

• 1 cup buttermilk (or milk with 1 tbsp lemon juice)

• 1 ½ cups flour

• ½ cup cornmeal (for extra crunch)

• 1 tsp baking powder

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika (optional: smoked paprika or chili powder for kick)

• Oil for frying (vegetable, canola, or peanut)

• Lemon wedges, tartar sauce, or hot sauce (for serving)

Instructions

1. Prep Fish: Pat fish dry with paper towels. Cut into portions if large. Soak in buttermilk for at least 15 minutes (this keeps it moist and removes any strong “fishy” taste).

2. Make Coating: In a shallow dish, whisk together flour, cornmeal, baking powder, salt, pepper, garlic powder, and paprika.

3. Heat Oil: Pour oil into a deep skillet or Dutch oven (about 1 ½ inches deep). Heat to 350°F (175°C).

4. Coat Fish: Remove fish from buttermilk (shake off excess) and dredge in flour-cornmeal mixture. Press lightly so it sticks.

5. Fry: Carefully place fish in hot oil. Fry 3–4 minutes per side, until golden brown and crispy. (Thin fillets may need less time.)

6. Drain & Serve: Remove and place on a wire rack or paper towels. Serve hot with lemon wedges, tartar sauce, or your favorite dip.

🌟 Tips for Extra Crispiness:

• Double dip: dip in buttermilk → flour mix → buttermilk → flour mix again.

• Use sparkling water or club soda in place of some buttermilk for lighter crunch.

• Fry in small batches so the oil stays hot.