This tasty fried fish recipe is made with a basic combination of flour and seasonings, but don't be fooled by the simplicity of this dish—the fillets fry 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 the thin fillets or burn the crispy coating.
For frying, you will want to use a high heat oil, such as canola oil, corn oil, safflower oil, peanut oil, or grapeseed oil. Healthier oils like avocado oil will also work as long as the smoke point is 400 F or higher. Avoid using olive oil or butter, since they will burn at the high temperatures required for frying. Don't skip the flour coating, since it provides a delicious crispy texture and protects the fish from soaking up too much oil. It also keeps the fillet in one piece and adds flavor.
If you want to change up the spices, try a few dashes of Old Bay, Cajun, or Creole seasoning. Mrs. Dash is a good option if you're watching your salt intake. Serve the fried fish with a classic tartar sauce or a tasty Louisiana rémoulade.
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Gather the ingredients.
Pour 1 inch of oil into a skillet and heat over medium-high heat to 375 F.
Combine the flour, paprika, salt, and pepper in a shallow bowl or deep plate and mix together.
Pat the fish fillets dry lightly with a paper towel. Dip a fish fillet or two into the flour mixture. Make sure they are completely coated on all sides and gently shake off any excess. Repeat with the remaining fillets.
Working in batches, fry the fish in the hot oil for about 6 minutes on each side, or until golden brown, crispy, and cooked through. Remove and set on a cooling rack to let drain or on a platter lined with newspaper or paper towel.
Serve hot with lemon wedges, tartar sauce, or homemade rémoulade sauce. Enjoy.
- A variety of fish are good for frying. Try boneless white fish fillets like haddock, cod, and tilapia.
- Since fish happens to be a more tender protein, make sure to keep an eye on the skillet when frying these fillets. If frying in batches, add more oil as needed and bring up to temperature before adding fillets.