Here’s a classic Crispy Southern Fried Fish recipe—golden, crunchy, and flavorful, perfect with tartar sauce and sides like fries or coleslaw.
Crispy Southern Fried Fish
Servings: 4
Prep: 15 min | Cook: 10–12 min
Ingredients
- 1 lb white fish fillets (catfish, tilapia, cod, or haddock)
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional)
- Salt & black pepper, to taste
- Vegetable oil, for frying
- Lemon wedges and tartar sauce, for serving
Instructions
- Marinate fish:
- Pat fish dry and soak in buttermilk for 10–15 minutes. This helps tenderize and adds flavor.
- Prepare coating:
- In a shallow dish, mix flour, cornmeal, paprika, garlic powder, cayenne, salt, and pepper.
- Coat fish:
- Remove fish from buttermilk and dredge in the flour mixture, pressing gently to adhere.
- Shake off excess flour.
- Heat oil:
- In a deep skillet or cast-iron pan, heat ½–1 inch of oil to 350°F (175°C).
- Fry fish:
- Carefully place fillets in hot oil.
- Fry 3–5 minutes per side, depending on thickness, until golden brown and crispy.
- Remove and drain on paper towels.
- Serve:
- Serve immediately with lemon wedges and tartar sauce.
Tips & Variations
- Extra crispy: Double-dredge by dipping back into buttermilk and then flour mixture.
- Spicy Southern style: Add more cayenne, smoked paprika, or hot sauce to the buttermilk.
- Air fryer option: Spray coated fish lightly with oil and cook at 400°F (200°C) for 10–12 minutes.
- Side ideas: Coleslaw, hush puppies, French fries, or cornbread.
If you want, I can also share a southern catfish fry, a oven-baked crispy fish, or a spicy Cajun fried fish version.
