Easy Fried Fish Fillets

Fried Fish Fillets

The Spruce / Diana Rattray

  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 4 Servings

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 a classic tartar sauce or a tasty Louisiana rémoulade.


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  • Oil for deep frying
  • 1/2 cup flour
  • Salt, to taste
  • Pepper, to taste
  • 1/4 teaspoon paprika
  • 1 pound fish fillets (such as haddock, tilapia, or cod)
  • Optional: lemon wedges, tartar sauce or homemade rémoulade sauce, for serving

Steps to Make It

  1. Gather the ingredients.

    Ingredients for fried fish
    The Spruce 
  2. Pour 1 inch of oil into a skillet; heat to 375 F.

    Oil heating in pan
     The Spruce
  3. Combine flour, salt, pepper, and paprika, and mix together.

    Seasoning and flour for dredging
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  4. Dip fish fillets into flour mixture.

    Dredged fish fillets
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  5. Working in batches, fry fish for about 5 minutes on each side; remove and set on a platter.

    Frying fish fillets in oil
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  6. Serve hot with lemon wedges, tartar sauce, or homemade rémoulade sauce. Enjoy.

    Easy fried fish fillets
    The Spruce


  • This recipe is great for a variety of fish fillets, such as haddock, cod, and tilapia.
  • If you want to try and change up the seasoning, Mrs. Dash is a great alternative when adding flavor to your fillets.
  • Since fish happens to be a more tender protein, make sure to keep an eye on the skillet when frying these fillets up. The golden brown crust can burn quickly.