This classic Southern Fish Fry is crispy, golden, and perfectly seasoned. Cornmeal-coated fish fried to crunchy perfection—just like a backyard Southern fish fry with hushpuppies and coleslaw on the side.
⏱ Prep Time
-
Prep: 15 minutes
-
Cook: 15 minutes
-
Total: 30 minutes
Servings: 4–6 people
🍳 Equipment
-
Large skillet or deep fryer
-
Mixing bowls
-
Tongs or slotted spoon
-
Paper towels
-
Thermometer (optional)
🥘 Ingredients
Fish
-
2 lbs white fish fillets (catfish, tilapia, cod, or whiting)
-
2 cups buttermilk (for soaking)
Breading
-
1 cup yellow cornmeal
-
½ cup all-purpose flour
-
1 tbsp Old Bay seasoning (or Cajun seasoning)
-
1 tsp paprika
-
½ tsp garlic powder
-
½ tsp onion powder
-
½ tsp salt
-
½ tsp black pepper
-
¼ tsp cayenne pepper (optional)
For Frying
-
Vegetable oil or peanut oil
📝 Ingredient Notes
-
Catfish is traditional in Southern fish fries.
-
Buttermilk tenderizes fish and adds flavor.
-
Cornmeal gives that authentic crunchy Southern crust.
👩🍳 Instructions
-
Soak fish: Place fish fillets in buttermilk for 10–30 minutes.
-
Mix breading: In a bowl, combine cornmeal, flour, and seasonings.
-
Coat fish: Remove fish from buttermilk, let excess drip off, then dredge in cornmeal mixture.
-
Heat oil: Heat oil to 350°F (175°C) in a skillet or fryer.
-
Fry: Fry fish in batches for 3–5 minutes per side until golden and crispy.
-
Drain: Remove fish and place on paper towels to drain excess oil.
-
Serve: Serve hot with lemon wedges, tartar sauce, or hot sauce.
🧮 Nutrition Facts (per serving, approx.)
-
Calories: 480
-
Protein: 35g
-
Fat: 28g
-
Carbohydrates: 22g
-
Fiber: 2g
💡 Tips & Variations
-
Extra crispy: Double-dip fish in buttermilk and cornmeal.
-
Oven baked: Bake at 425°F (220°C) for 15–18 minutes, flipping once.
-
Air fryer: Cook at 400°F (200°C) for 10–12 minutes.
-
Spicy: Add more cayenne or hot sauce to the buttermilk.
-
Keto version: Use almond flour + crushed pork rinds instead of cornmeal (great for your keto audience 😉).
