Easy Fried Fish Fillets

Fried Fish Fillets
Diana Rattray
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: 4 Servings
Ratings (80)

This tasty fried fish recipe is made with a basic combination of flour and seasonings. Don't be fooled by the simplicity of this dish. The fish fries up crispy and delicious.

Haddock and cod are two excellent choices for fried fish, but tilapia, pollock, or another mild white fish should work fine. Be careful not to overcook thin fillets.

Serve the fried fish with this classic tartar sauce or a tasty Louisiana remoulade.

See Also​
Pan Fried Catfish
Cajun Seasoned Beer Battered Fried Fish

What You'll Need

  • 1 pound fish fillets (such as haddock, tilapia, cod, etc.)
  • oil for deep frying
  • 1/2 cup flour
  • Dash salt (or to taste)
  • Dash pepper (or to taste)
  • 1/4 teaspoon paprika

How to Make It

  1. Pour 1 inch of oil in skillet; heat to 375°.
  2. Combine flour, salt, pepper, and paprika. Dip fish fillets into flour mixture.
  3. Working in batches, fry fish for about 5 minutes on each side; remove to a platter.

Serve hot with tartar sauce or homemade remoulade sauce.

Makes 3 to 4 servings.

Reader Comments

"Perfect fried fish. I used fresh haddock filets. Followed the directions exactly, however, used Smart Balance oil and added a little Mrs. Dash to put a healthier spin on the results The fillets were delicate and flaky, while the crust was crisp and light.

This recipe is a keeper!" Y.W.

"This recipe is so simple, easy, and delicious!! I used pollack for the fish and it came out crispy and so yummy — there were no leftovers!! Only thing is, for some reason, this fish does not fry up golden brown,-so be careful not to overcook!!" N.G.

"I work in a hospital setting and one of our residents wanted to make fried fish fillets, we found this recipe on your site, and made it. Everyone loved it, and several staff members requested the recipe. It was Quick and Easy. We used Tilapia, and we added a little salt on each fillet before we floured them. I am not a seafood eater and I thought it tasted very good. Thank you." P.R.

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