Here’s a recipe for Extra Crispy Fried Fish — golden, crunchy on the outside, and tender on the inside. This version uses a seasoned cornmeal-flour dredge and a double-dip technique to maximize crispiness. Great for catfish, cod, haddock, tilapia, or any white flaky fish.
🐟 Extra Crispy Fried Fish Recipe
🕐 Prep Time: 15 minutes
🍳 Cook Time: 10–12 minutes
🍽️ Serves: 4
Ingredients
🐟 For the Fish:
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4 fish fillets (cod, catfish, haddock, tilapia — about 6 oz each)
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Salt & black pepper, to taste
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Optional: 1 tsp hot sauce (for marinating)
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1 cup buttermilk (or milk + 1 tsp lemon juice as a substitute)
🧂 For the Dredge (Crust):
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¾ cup cornmeal (fine or medium grind)
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¾ cup all-purpose flour
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1½ tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp cayenne pepper (optional, for heat)
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1 tsp salt
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½ tsp black pepper
🛢️ For Frying:
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Oil for deep frying (vegetable, peanut, or canola)
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Optional: lemon wedges, tartar sauce for serving
Instructions
1. 🐠 Prepare the Fish:
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Pat fish fillets dry with paper towels.
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Lightly season with salt and pepper.
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If desired, marinate in buttermilk + a dash of hot sauce for 10–15 minutes to tenderize and add flavor.
2. 🥣 Mix the Dredge:
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In a shallow dish, combine:
cornmeal, flour, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
3. 🔁 Double Dip for Extra Crisp:
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Remove fish from buttermilk (let excess drip off).
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Dredge in the dry mix, press it in well.
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Let rest 2–3 minutes, then dip again in buttermilk and dredge a second time in the dry mixture.
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Place on a rack or plate while oil heats — this helps the coating set.
4. 🔥 Fry:
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Heat oil in a heavy skillet or deep fryer to 350–375°F (175–190°C).
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Carefully lower the fish in, a couple pieces at a time.
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Fry for 3–5 minutes per side, depending on thickness, until golden brown and crispy.
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Don’t overcrowd the pan — it drops the oil temp.
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Remove and drain on a wire rack or paper towels.
5. 🍋 Serve:
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Serve hot with lemon wedges, tartar sauce, coleslaw, or on a sandwich bun.
✅ Tips for Maximum Crisp:
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Double dredge = double crunch.
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Use fine cornmeal for texture, but not too coarse or it won’t stick well.
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Dry the fish well before coating — excess moisture causes sogginess.
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Always fry at the right temperature — too low and it absorbs oil; too high and it burns.