Are you a fan of crispy, golden-brown fish that’s perfectly seasoned and cooked to perfection? Look no further! In this article, we’re diving into the world of crispy fried fish recipes that are sure to tantalize your taste buds. From classic Southern-style buttermilk fried catfish to Japanese tempura fried fish and spicy Cajun fried tilapia, there’s a recipe on this list for every fish lover.
Whether you’re in the mood for something light and flaky or bold and spicy, these crispy fried fish recipes are sure to satisfy your cravings. And the best part? They’re all ridiculously easy to make and require minimal ingredients – perfect for a quick weeknight dinner or a special occasion.
In this article, we’ll be exploring 18 different crispy fried fish recipes that are sure to become new favorites in your kitchen. From classic fish fry with cornmeal crust to Thai-style fried whole snapper and Indian-style fried pomfret with spices, there’s something for everyone on this list. So grab a plate of your favorite sides, get ready to indulge, and let’s dive into the world of crispy fried fish!
Southern-style buttermilk fried catfish
Get ready for a crispy, tangy, and indulgent treat that’ll make your taste buds do the Texas two-step! This Southern-style buttermilk fried catfish recipe is an ode to the rich culinary heritage of the South.
Ingredients:
– 4 catfish fillets (about 6 oz each)
– 1 cup buttermilk
– 1 tsp hot sauce (optional)
– 1 cup all-purpose flour
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– Vegetable oil for frying
Instructions:
1. In a shallow dish, whisk together buttermilk and hot sauce (if using). Add catfish fillets; marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Preheat the oven to 400°F. Remove catfish from marinade, allowing any excess liquid to drip off.
3. In a separate dish, mix together flour, paprika, garlic powder, salt, and pepper.
4. Dredge marinated catfish in flour mixture, shaking off excess.
5. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Fry catfish for 3-4 minutes on each side or until golden brown and crispy. Drain on paper towels.
6. Serve hot with your favorite sides, such as hushpuppies or coleslaw.
Cooking Time: About 12-15 minutes total (marinating time not included)
Beer-battered fish and chips
A classic British dish gets a boost from a cold pint – beer! This recipe yields a crispy, flavorful batter that complements the tender fish and golden chips.
Ingredients:
– 1 pound cod or haddock fillets, cut into 1-inch pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold beer
– Vegetable oil for frying
– 2-3 large potatoes, peeled and cut into chips (fries)
– Salt, to taste
– Lemon wedges, for serving
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Gradually pour in beer while whisking until the batter forms a smooth consistency.
3. Dip fish pieces into the batter, letting excess liquid drip off.
4. Heat about 1/2-inch vegetable oil in a deep frying pan or a deep fryer to 350°F (180°C).
5. Fry battered fish for 3-4 minutes or until golden brown; drain on paper towels.
6. Cook chips in batches until crispy, about 3-4 minutes per batch. Drain and season with salt.
7. Serve beer-battered fish with hot chips and a squeeze of lemon.
Cooking Time: 15-20 minutes
Crispy coconut shrimp with sweet chili sauce
Elevate your seafood game with this sweet and savory dish, featuring crispy coconut-crusted shrimp served with a tangy sweet chili sauce.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 cup unsweetened shredded coconut
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt, to taste
– Sweet Chili Sauce (see below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together coconut, panko breadcrumbs, and Parmesan cheese.
3. Dip each shrimp in the beaten egg, then coat in the coconut mixture, pressing gently to adhere.
4. Place coated shrimp on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt.
5. Bake for 12-15 minutes or until golden brown.
6. Serve hot with Sweet Chili Sauce (recipe below).
Sweet Chili Sauce:
– 1 cup ketchup
– 1/4 cup sweet chili sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
Mix all ingredients together in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld.
Spicy Cajun fried tilapia
Spicy Cajun Fried Tilapia Recipe
Get ready to spice up your taste buds with this bold and flavorful recipe that combines the flaky goodness of tilapia with the fiery kick of Cajun seasoning.
Ingredients:
• 4 tilapia fillets (6 oz each)
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup buttermilk
• Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each tilapia fillet into the buttermilk, coating completely, then roll in the flour mixture to coat.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
5. Fry coated tilapia for 3-4 minutes on each side or until golden brown and cooked through.
6. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
Cooking Time: 12-15 minutes
Japanese tempura fried fish
Savor the crispy exterior and tender interior of this classic Japanese dish, made with lightly battered fish and a hint of savory flavor. This recipe yields a flavorful and satisfying meal that’s perfect for any occasion.
Ingredients:
– 4 pieces of firm white fish (such as cod or tilapia), cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup ice-cold soda water
– 1/4 teaspoon salt
– Vegetable oil for frying
– Tempura dipping sauce (optional)
Instructions:
1. In a large bowl, whisk together flour and salt.
2. Gradually add soda water, stirring until batter forms.
3. Dip fish pieces into the batter, allowing excess to drip off.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Fry battered fish in batches for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil with slotted spoon and drain on paper towels.
7. Serve immediately, accompanied by tempura dipping sauce if desired.
Cooking Time: 10-12 minutes
Korean-style fried fish with gochujang glaze
This recipe combines crispy fried fish with a sweet and spicy gochujang glaze, perfect for a flavorful and satisfying meal. The gochujang glaze adds a depth of flavor and a kick of heat that will leave you wanting more.
Ingredients:
– 1 lb fish fillets (cod or tilapia work well)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup panko breadcrumbs
– Vegetable oil for frying
– Gochujang glaze ingredients:
+ 2 tbsp gochujang paste
+ 2 tbsp soy sauce
+ 2 tbsp brown sugar
+ 2 tbsp rice vinegar
+ 1 tsp garlic, minced
Instructions:
1. Prepare the fish by cutting it into desired pieces and seasoning with salt.
2. In a shallow dish, mix together flour, cornstarch, and panko breadcrumbs.
3. Dip each piece of fish into the flour mixture, shaking off excess.
4. Fry the fish in hot oil (350°F) for 3-4 minutes or until crispy and golden.
5. Remove the fish from the oil and place on a paper towel-lined plate to drain excess oil.
6. In a small saucepan, combine gochujang glaze ingredients and bring to a simmer over medium heat.
7. Brush the glaze over the fried fish and serve immediately.
Cooking Time: 15-20 minutes
Classic fish fry with cornmeal crust
A Southern staple, this classic fish fry recipe yields crispy, flavorful fish coated in a crunchy cornmeal crust. Perfect for a weeknight dinner or weekend gathering!
Ingredients:
– 1 pound fish fillets (catfish, cod, or tilapia work well)
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together cornmeal, flour, paprika, cayenne pepper (if using), salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each fish fillet into the buttermilk, coating completely, then roll in the cornmeal mixture to coat.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry coated fish for 3-4 minutes on each side, or until golden brown and cooked through.
6. Remove from oil with a slotted spoon and drain on paper towels.
Cooking Time: About 8-10 minutes total
Garlic butter pan-fried trout
Garlic Butter Pan-Fried Trout Recipe
Summary: This recipe yields a deliciously flavorful trout dish by pan-frying it with a mixture of melted butter, garlic, and herbs.
Ingredients:
– 4 trout fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or cast-iron pan over medium-high heat.
2. Rinse the trout fillets under cold water, pat dry with paper towels, and season both sides with salt and pepper.
3. In a small bowl, mix together the softened butter, minced garlic, and chopped parsley.
4. Place the trout fillets in the preheated pan and cook for 3-4 minutes on each side, or until cooked through.
5. During the last minute of cooking, spoon the garlic butter mixture evenly over the trout.
6. Remove from heat, garnish with additional parsley if desired, and serve hot.
Cooking Time: 12-15 minutes total
Lemon pepper fried whiting
This recipe combines the brightness of lemon with the warmth of pepper to create a deliciously crispy and flavorful dish. Perfect for a quick weeknight dinner or a special occasion, this lemon pepper fried whiting is sure to impress.
Ingredients:
– 4 whiting fillets (about 6 ounces each)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each whiting fillet into the buttermilk, coating completely, then roll in the flour mixture to coat.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the whiting for 3-4 minutes on each side, or until golden brown and cooked through.
5. Remove from oil and place on paper towels to drain excess oil.
6. Sprinkle lemon zest and drizzle with lemon juice. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Panko-crusted fried cod
A crispy and flavorful twist on traditional fried cod, this recipe uses Panko breadcrumbs to add a light and airy texture to the dish.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 cup Panko breadcrumbs
– 2 cups all-purpose flour
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 eggs, beaten
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dip each cod fillet into the flour mixture, then dip into beaten eggs, allowing excess to drip off.
3. Roll the egg-coated cod in Panko breadcrumbs, pressing gently to adhere.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
5. Fry the breaded cod for 3-4 minutes on each side, or until golden brown and cooked through.
6. Drain the fish on paper towels and serve immediately.
Cooking Time: 12-15 minutes
Thai-style fried whole snapper
Experience the authentic flavors of Thailand with this crispy fried whole snapper recipe. This dish is perfect for special occasions or a unique dinner party.
Ingredients:
– 1 whole snapper (about 2 lbs), scaled and gutted
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup panko breadcrumbs
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the snapper under cold water, pat dry with paper towels.
2. In a bowl, mix together flour, cornstarch, and panko breadcrumbs.
3. Dredge the snapper in the flour mixture, shaking off excess.
4. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
5. Add garlic, ginger, and curry paste; stir-fry for 1 minute.
6. Place the snapper in the skillet, skin side up (if it has skin).
7. Cook for 3-4 minutes or until crispy and golden brown.
8. Flip and cook for an additional 2-3 minutes or until cooked through.
9. Serve hot with your favorite sides and garnish with cilantro leaves if desired.
Cooking Time: About 10-12 minutes total
Blackened redfish with remoulade
This recipe combines the bold flavors of blackening seasoning with the richness of remoulade sauce, perfectly paired with redfish.
Ingredients:
– 4 redfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp Worcestershire sauce
– 1 tsp hot sauce
– 1/4 cup butter, softened
– 1/4 cup remoulade sauce (store-bought or homemade)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Rinse the redfish fillets under cold water and pat dry with paper towels.
3. Mix together blackening seasoning, Worcestershire sauce, and hot sauce in a small bowl.
4. Coat each redfish fillet evenly with the blackening mixture, pressing gently onto the fish.
5. Place the coated redfish on a baking sheet lined with parchment paper.
6. Dot the top of each fillet with softened butter.
7. Bake for 12-15 minutes or until the fish is cooked through and flakes easily.
8. Serve immediately with remoulade sauce spooned over the top, garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Fried fish tacos with lime crema
Experience the bold flavors of Mexico with this mouthwatering recipe, featuring crispy fried fish, tangy lime crema, and crunchy toppings.
Ingredients:
– 1 pound fish fillets (such as cod or tilapia), cut into small pieces
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Lime crema (see below)
– Tortillas, shredded cabbage, diced tomatoes, avocado, cilantro
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chopped cilantro
– Salt to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
2. Dredge fish pieces in the flour mixture, shaking off excess.
3. Fry fish in hot oil until golden brown, about 3-4 minutes per side.
4. Drain fish on paper towels and keep warm.
5. Assemble tacos by placing fried fish on tortillas, topping with lime crema, shredded cabbage, diced tomatoes, avocado, and cilantro.
6. Serve immediately.
Cooking Time: Approximately 15-20 minutes
Cornflake-crusted fried perch
Elevate your fish game with this addictive cornflake-crusted fried perch recipe. Crunchy, flavorful, and ridiculously easy to make!
Ingredients:
– 4 perch fillets (about 6 oz each)
– 1 cup cornflakes
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tsp paprika
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep fryer or a large skillet to 350°F.
2. In a shallow dish, mix together cornflakes, panko breadcrumbs, and Parmesan cheese.
3. Dip each perch fillet into the beaten egg and then coat with the cornflake mixture, pressing gently to adhere.
4. Fry the coated perch in batches for about 3-4 minutes on each side, or until golden brown and cooked through.
5. Drain on paper towels and serve hot with your favorite dipping sauce.
Cooking Time: About 12-15 minutes total, depending on the size of your perch fillets.
Fried fish sandwich with tartar sauce
A classic combination that’s both simple and satisfying, this fried fish sandwich is a great way to enjoy the flavors of the ocean. With crispy beer-battered fish, tangy tartar sauce, and crunchy lettuce on a soft bun, you’ll be hooked from the first bite.
Ingredients:
– 4 cod or haddock fillets (6 oz each)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup beer, chilled
– Vegetable oil for frying
– 4 hamburger buns
– Lettuce
– Tartar sauce (store-bought or homemade)
Instructions:
1. In a shallow dish, mix together flour and cornstarch.
2. Pour in the beer, stirring until batter forms.
3. Dip each fish fillet into the batter, coating completely.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the battered fish for 3-4 minutes on each side, or until golden brown and cooked through.
6. Assemble sandwiches by placing fried fish on buns, topping with lettuce, and serving with tartar sauce.
Cooking Time: 12-15 minutes
Indian-style fried pomfret with spices
Experience the authentic flavors of India with this simple recipe for fried pomfret, marinated in a blend of aromatic spices and herbs.
Ingredients:
– 4-6 pomfret fillets (or any other white fish)
– 1/2 cup yogurt
– 2 tablespoons lemon juice
– 1 teaspoon ginger paste
– 1 teaspoon garlic paste
– 1 tablespoon garam masala powder
– 1 teaspoon cumin powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. In a large bowl, mix together yogurt, lemon juice, ginger paste, garlic paste, garam masala powder, cumin powder, and turmeric powder.
2. Add the pomfret fillets to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Remove the pomfret from the marinade, letting any excess liquid drip off.
5. Fry the pomfret for 3-4 minutes on each side, or until golden brown and crispy.
6. Drain the fish on paper towels and serve hot with your favorite sides.
Cooking Time: 10-12 minutes
Fried fish nuggets with honey mustard
Get ready to enjoy a sweet and tangy twist on traditional fish sticks! This recipe combines the crunch of fried fish with the warmth of honey mustard, making it a perfect treat for any occasion.
Ingredients:
– 1 pound fish fillets (cod or tilapia work well), cut into nugget-sized pieces
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Honey mustard sauce (store-bought or homemade)
– Optional: lemon wedges and chopped parsley for garnish
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each fish piece into the buttermilk, then coat in the flour mixture, shaking off excess.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry fish nuggets for 3-4 minutes on each side, or until golden brown and crispy.
5. Serve hot with honey mustard sauce for dipping. Enjoy!
Cooking Time: About 6-8 minutes total (frying time: 3-4 minutes per side)
Greek-style fried sardines with lemon
Greek-Style Fried Sardines with Lemon: A flavorful and crispy take on traditional fried fish.
Ingredients:
– 1 pound sardines, rinsed and patted dry
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 cup lemon juice
– 1 egg, beaten
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, breadcrumbs, and Parmesan cheese.
2. Dip each sardine into the flour mixture, then the beaten egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
4. Fry the sardines in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
5. Serve hot with a squeeze of fresh lemon juice and a sprinkle of garlic.
Cooking Time: About 10-12 minutes total (including frying time).
Summary
Get ready to sink your teeth into 18 crispy and deliciously golden fried fish recipes! From Southern-style buttermilk fried catfish to Japanese tempura fried fish, Korean-style fried fish with gochujang glaze, and many more international twists. These mouthwatering dishes offer a variety of flavors and textures, from classic beer-battered fish and chips to spicy Cajun fried tilapia. Whether you’re in the mood for something comforting and familiar or adventurous and exotic, there’s a recipe here that’s sure to satisfy your cravings.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
