Bring restaurant-style seafood flavor to your table with this crispy, golden Fish Fry Platter. Tender flaky fish fillets are coated in seasoned batter, fried until crunchy, and served with classic sides like fries, coleslaw, tartar sauce, and lemon wedges. Perfect for family dinners, gatherings, or a Friday night feast.
Why You’ll Love This Recipe
- Crispy outside, tender inside
- Quick and easy to prepare
- Great for parties or family meals
- Customizable with your favorite sides
- Better than takeout
Ingredients
For the Fish:
- 2 pounds white fish fillets (cod, tilapia, haddock, pollock, or catfish)
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 2 eggs
- 1 cup buttermilk or milk
- Oil for frying
For the Platter Sides:
- French fries or potato wedges
- Coleslaw
- Tartar sauce
- Lemon wedges
- Pickles
- Fresh parsley
Instructions
Step 1: Prepare the Fish
Pat fish fillets dry with paper towels. Cut large fillets into serving-size pieces.
Step 2: Make the Coating
In a shallow bowl, mix flour, cornmeal, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
In another bowl, whisk eggs with buttermilk.
Step 3: Coat the Fish
Dip each fish piece into the egg mixture, then dredge in the seasoned flour mixture until fully coated.
Step 4: Fry the Fish
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry fish in batches for 4–6 minutes, turning once, until golden brown and cooked through. Remove and drain on paper towels or a wire rack.
Step 5: Prepare the Platter
Arrange fried fish on a large serving tray with hot fries, coleslaw, lemon wedges, tartar sauce, and pickles.
Serving Suggestions
Serve with:
- Malt vinegar
- Hot sauce
- Garlic aioli
- Hush puppies
- Corn on the cob
- Macaroni salad
