Easy Classic Fish Fry recipe to make Southern fried fish. Cod fillets coated in seasoned cornmeal and deep fried to golden crispy perfection.
Who doesn’t love Beer Battered Fish and hot, crispy French Fries? This crunchy fish is another tasty version of a well-loved Dinner recipe.
Sabrina’s Classic Fish Fry Recipe
Classic Southern Fish Fry is fish coated in a mixture of cornmeal and spices that fries up super crunchy and crispy, and is usually served with Southern sides like Coleslaw and Cornbread. The bold flavors in this traditional recipe stand out in the golden, slightly sweet cornmeal coating, and light, mild fish. It’s the perfect summer dinner for whenever you’re craving some Southern goodness. If you’re trying to cut calories, but don’t want to skimp on flavor, be sure to read my alternative cooking methods below.
Recipe Card
Ingredients
- 1/2 cup flour
- 1/2 cup yellow cornmeal
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 pounds cod filets , cut into 4" strips
- vegetable oil for frying
- tartar sauce
- malt vinegar
- lemon wedges
Instructions
- In a large shallow bowl stir together flour, cornmeal, paprika, salt, pepper and cayenne pepper.
- Add 3 inches of oil to a large heavy pot and heat to 350 degrees on medium-high heat.
- Pat dry fish with paper towels, then dredge in the flour cornmeal mixture well.
- Add to oil and fry for 3-4 minutes on each side or until golden brown and cooked through.
- Serve with tartar sauce, lemon wedges and a bottle of malt vinegar.
Nutrition
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Chef’s Note
There are several seafood options I like to use when frying fish for this recipe. Cod is a traditional choice, with a mild and flaky texture that holds up well to frying. Tilapia is also mild, and is great if you want something leaner. Catfish fries up well and has a bit more flavor. I used cod in this recipe because I love the way its texture pairs with the crunchy crust, but you can always try out other mild fish options. If you’re having a hard time picking, always go with whatever seems freshest.
Table of contents
Can this be made ahead of time?
While it’s best to fry just before serving, the coating mixture can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. The fish can also be coated in the mixture ahead of time, but it’s best to fry it just before serving for the best texture and flavor.
How to Store
- Store: Serve right away when it’s hot and crispy. Once cooked, fish can be at room temperature for up to 2 hours. Store in the refrigerator in an airtight container, or wrapped in foil, for up to 3 days.
- Reheat: Reheat at 350 degrees in the oven or air-fryer for 5-7 minutes to make it crispy again. To reheat on the stovetop, place the fish in a skillet with a small amount of oil and cook over medium heat until heated through.
- Freeze: It’s not recommended to freeze the leftover fish. The coating can get soggy and the fish won’t be as moist or tender when reheated after freezing.
Alternative Cooking Methods
Air Fryer Fish Fry
- Combine the coating ingredients in a shallow bowl and coat the fish as usual.
- Spray the inside of the fryer basket lightly with cooking spray or oil.
- Place the fish in the air fryer basket.
- Set the air fryer to 400 degrees Fahrenheit and cook for 8-10 minutes, or until the fish is crispy and golden brown.
- Shake the basket or flip the fish halfway through cooking to ensure even cooking and crispy coating.
Oven Baked Fish Fry
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Prepare the coating and batter the fish according to the recipe.
- Place the fish on the baking sheet. Brush the fish with a little bit of oil on both sides.
- Bake for 10-12 minutes or until golden brown and cooked through.
