Crispy Southern Fried Fish Fillets Recipe with Seasoned Cornmeal Coating
Learn how to fry fish fillets to golden perfection with this crispy Southern fried fish recipe. Each tender, flaky fillet is coated in a seasoned cornmeal crust, delivering the perfect crunch in every bite. This easy and classic recipe is ideal for family dinners, fish fries, or a comforting weeknight dinner. Pair these fried fish fillets with tartar sauce, coleslaw, and potato wedges for a complete and satisfying meal.
Southern Fried Fish Fillets
Ingredients
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4 fish fillets (about 6-8 ounces each, such as Tilapia, Cod, or Pollock)
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1 ½ cups Buttermilk (or substitute with 1 ½ cups Milk + 1 ½ tablespoons Vinegar or Lemon Juice)
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1 tablespoon Hot Sauce (optional, for added flavor)
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1 ½ cups Yellow Cornmeal
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½ cup All-Purpose Flour
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1 teaspoon Baking Powder (for extra crispiness)
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1 ½ teaspoons Salt
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1 teaspoon Black Pepper
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1 teaspoon Smoked Paprika
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½ teaspoon Garlic Powder
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½ teaspoon Onion Powder
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½ teaspoon Cayenne Pepper (adjust to taste)
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1 teaspoon Old Bay Seasoning (optional)
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Vegetable Oil for frying (about 2-3 cups, depending on the size of your skillet; Peanut or Canola Oil is recommended)
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Make Your Own Seasonings
How To Make
Southern Fried Fish Filets
Marinate the Fish
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In a large bowl, combine the buttermilk and hot sauce (if using). Submerge the fish fillets in the buttermilk mixture and let them soak for at least 30 minutes, or up to 2 hours in the refrigerator. This helps tenderize the fish and adds flavor.
Prepare the Coating
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In a shallow dish, mix the cornmeal, flour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and Old Bay seasoning. Stir well to combine.
Heat the Oil
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In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). To check if the oil is ready, drop a small amount of the cornmeal mixture into the oil—if it sizzles immediately, it’s ready for frying.
Coat the Fish
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Remove one fish fillet from the buttermilk mixture, allowing the excess to drip off. Dredge it in the cornmeal mixture, pressing gently to ensure an even coating. Shake off any excess and place the coated fillet on a tray. Repeat with the remaining fillets.
Fry the Fish
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Carefully place the fillets into the hot oil, frying 1-2 at a time to avoid overcrowding. Fry for 3-5 minutes per side, or until the fillets are golden brown and crispy. The internal temperature should reach 145°F (63°C).
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Remove the fillets with a slotted spoon and place them on a wire rack or paper towels to drain.
Serve and Enjoy
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Serve the crispy fried fish fillets immediately with tartar sauce, coleslaw, and potato wedges.
This simple and delicious recipe is perfect for any occasion,
whether it’s a casual family dinner or a fish fry gathering. Enjoy!
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Tips:
Perfect Southern Fried Fish Fillets
To make your fried fish fillets truly irresistible, follow these expert tips.
Whether you're a beginner or a seasoned cook, these tricks will ensure crispy,
golden perfection every time.
Choose the Right Fish
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Use firm, white fish fillets like tilapia, cod, pollock, or catfish. These types of fish hold up well during frying and provide a flaky, tender texture.
The Secret to Crispy Coating
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Let the fillets rest for 5-10 minutes after coating them in the cornmeal mixture. This allows the coating to adhere better and prevents it from falling off during frying.
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Add a pinch of baking powder to the coating for extra crunch.
Maintain the Oil Temperature
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Use a thermometer to keep the oil temperature steady at 350°F (175°C). If the oil is too hot, the coating may burn before the fish is fully cooked; if too cool, the fish will absorb excess oil and become greasy.
Avoid Overcrowding
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Fry the fish in small batches. Overcrowding the pan lowers the oil temperature and leads to uneven cooking.
Test for Doneness
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Check the internal temperature of the fish with a meat thermometer. It should reach 145°F (63°C). The fillets should be golden brown on the outside and flaky on the inside.
Drain Properly
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Place the fried fillets on a wire rack instead of paper towels to keep them crispy. Paper towels can trap steam and make the coating soggy.
Pairing Suggestions
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Serve your fried fish with classic sides like coleslaw, hush puppies, and tartar sauce. Add a slice of lemon for a fresh citrus kick.
Reheating Tips
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Reheat leftover fish fillets in a 375°F oven for 8-10 minutes to restore their crispiness. Avoid using a microwave, as it can make the coating soggy.
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Why You’ll Love
This Southern Fried Fish Recipe
There’s something timeless about the simplicity and comfort of fried fish. This Southern fried fish fillets recipe is more than just a week night dinner—it’s an experience. From the crispy, golden cornmeal coating to the tender, flaky interior, every bite is bursting with flavor and texture. Whether you’re cooking for your family, hosting a fish fry, or simply craving a taste of comfort food, this recipe is sure to become a favorite.
Don’t forget to pair it with classic sides like coleslaw, tartar sauce, and potato wedges for a complete Southern-style feast. And if you’re new to frying fish, our tips above will help you achieve perfect results every time. Give it a try, and you’ll see why this recipe stands out as a true crowd-pleaser.
Bring the taste of Southern cooking into your kitchen and create memories with every bite. Share this recipe with your friends and family, and let them fall in love with the crispy, savory magic of perfectly fried fish fillets. Happy cooking! 🐟🍴
What’s your favorite side dish to pair with crispy fried fish fillets? Let us know in the comments below!