Southern Fried Fish Recipe: Crisp Cornmeal Coating and Moist Interior

Use this southern fried fish recipe to make four servings of tender fish with a crisp, well-seasoned cornmeal coating. Catfish gives you the most traditional flavor, while cod, haddock, or pollock also work well when cut into evenly sized fillets.

The key to crisp, non-greasy southern fried fish is control: let the fish absorb seasoning, rest the coating before frying, keep the oil near 350°F, and fry only a few pieces at a time.

Southern Fried Fish Recipe: Measured Ingredients and Yield

Yield: 4 servings
Prep time: 20 minutes, plus 10 minutes resting
Fry time: 6 to 8 minutes per batch

For the fish and buttermilk soak:

• 1 1/2 pounds skinless fish fillets, such as catfish, cod, haddock, or pollock
• 1 1/2 cups buttermilk
• 1 tablespoon hot sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the cornmeal coating:

• 1 cup fine or medium-ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, or more to taste

For frying and serving:

• Peanut or canola oil, enough to fill a heavy skillet or Dutch oven 1 1/2 inches deep
• Lemon wedges
• Tartar sauce, hot sauce, or remoulade

Choose fillets that are about 1/2 to 3/4 inch thick so the coating browns before the fish overcooks. If the fillets are thick, slice them into smaller portions. Pat them dry with paper towels before seasoning.

Season, Dredge, and Rest for a Southern Fish Fry Recipe

1. Whisk the buttermilk, hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a shallow bowl. Add the fish and turn each piece to coat. Cover and refrigerate for 20 to 30 minutes. This contact seasons the fish and helps the coating adhere without making the interior tough.
2. Combine the cornmeal, flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a second shallow dish. The cornmeal provides the signature crunch, while the flour helps the coating cling and brown evenly.
3. Lift one fillet from the buttermilk and let the excess drip off for a few seconds. Press it firmly into the cornmeal mixture, turning to coat every surface, including the edges. Shake off loose coating and place the fillet on a wire rack.
4. Repeat with the remaining fish. Leave the coated pieces on the rack for 10 minutes before frying. This short rest hydrates the flour and cornmeal, helping the crust stay attached in the oil. Do not stack the pieces, or the coating can become damp and patchy.

Keep one hand for the wet mixture and one hand for the dry mixture if you are dredging several pieces. If the coating looks thin in spots, press a little more dry mixture onto those areas rather than repeatedly dipping the fish in buttermilk.

Fry Southern Fried Fish in Controlled Batches

1. Pour the oil into a heavy skillet or Dutch oven and heat it over medium-high heat to 350°F. Use a clip-on thermometer or instant-read thermometer that can safely measure hot oil. The oil should be deep enough to come halfway up the sides of the fish.
2. Carefully lower two or three fillets into the oil, leaving space between them. The temperature will drop when the fish enters, but it should remain at least 325°F. Frying too many pieces at once causes a sharp temperature drop, which makes the coating absorb oil instead of turning crisp.
3. Fry the first side for 3 to 4 minutes, adjusting the burner as needed to keep the oil between 325°F and 350°F. Turn the fish carefully with tongs or a thin spatula, then fry the second side for another 3 to 4 minutes.
4. Check the thickest part of a fillet. It is done when the center reaches 145°F, the flesh is opaque, and it flakes easily when pressed with a fork. The crust should be deep golden brown and firm, not pale or soft.
5. Remove the fish and let the oil return to 350°F before adding the next batch. If the temperature falls below 325°F, pause and let it recover instead of adding more fish. A thermometer reading that keeps dropping is a sign the batch is too large or the burner is too low.

Thin fillets may finish in 2 to 3 minutes per side, while thick pieces can take 4 to 5 minutes per side. Use the temperature and doneness cues rather than color alone. A dark coating does not guarantee that a thick fillet is cooked through, and a pale coating usually signals oil that was not hot enough.

Drain, Season, and Serve the Southern Fish Fry

Transfer each cooked fillet to a wire rack set over a rimmed baking sheet. A rack lets excess oil drain away while keeping the bottom crust crisp. Avoid draining the fish directly on paper towels for more than a moment, because trapped steam can soften the coating.

Season the hot fish lightly with salt as soon as it leaves the oil. Serve it with lemon wedges, tartar sauce, remoulade, or a few dashes of hot sauce. For a classic southern fish fry, add creamy coleslaw, hush puppies, seasoned fries, baked beans, or skillet greens.

Serve the fish immediately, while the cornmeal crust is crisp and the interior is moist. If you must hold a batch briefly, keep it in a single layer on a rack in a 200°F oven; do not cover it, since trapped steam will soften the coating.