Crispy Fried Fish - Easy, Golden & Flaky Every Time

Craving perfectly fried fish that’s golden, flaky, and unbelievably crispy without a deep fryer? You’ve come to the right place! This easy recipe guarantees delicious results every time, solving common woes like soggy crusts or fish sticking to the pan. Forget complicated batters or endless steps; we’re talking simple pan-fried fish fillets with a light, crunchy coating that’s ready in under 30 minutes.
Whether you're looking for the best fish for fish fry night or just a quick, satisfying weeknight meal, this method is your new go-to. We’ll show you how to transform humble white fish into a culinary delight, ensuring you learn how to fry fish perfectly with minimal fuss. Get ready for moist, tender fish wrapped in a gloriously crisp shell – the ultimate good fried fish experience!
Here’s the secret in a nutshell: dry the fish, season it up, dredge it lightly in our special flour-cornstarch mix, pan-fry until golden, and let it rest briefly on a wire rack. Simple, right? Let's get cooking!

Ingredients

• For the Fish & Coating:
• White Fish Fillets: 1 to 1½ pounds (about 4 fillets), such as cod, haddock, pollock, tilapia, flounder, or catfish. Look for fillets about ½ to ¾ inch thick for even cooking.
• Salt: 1 teaspoon, or to taste.
• Black Pepper: ½ teaspoon, freshly ground, or to taste.
• All-Purpose Flour: ½ cup.
• Cornstarch: 2 tablespoons. This is our secret weapon for extra crispiness!
• Light Seasonings (optional): ½ teaspoon paprika and ¼ teaspoon garlic powder for a foundational flavor boost.
• For Frying & Equipment:
• Neutral High-Heat Oil: ½ to ¾ cup (e.g., canola, vegetable, peanut, grapeseed). Choose an oil with a high smoke point for best results.
• Heavy Skillet: A 10-12 inch cast iron or heavy nonstick pan is ideal for even heat distribution.
• Instant-Read Thermometer (optional): Helpful for precise oil temperature, but not strictly necessary.
• Wire Rack & Sheet Pan: Essential for draining excess oil and keeping your fish crispy.
• For Serving (Optional but Recommended):
• Lemon Wedges: For a bright, fresh finish.
• Tartar Sauce, Hot Sauce, or Mayo-Based Dip: Store-bought is perfectly fine for convenience.
• Fresh Herbs: A sprinkle of chopped parsley or dill adds color and freshness.

Directions

1. fried fish every time.Prep the Fish
2. Pat Dry: Using paper towels, pat your fish fillets very, very dry on all sides. This is crucial for a crispy coating that sticks!
3. Trim (if needed): If any fillets are significantly thicker than others, you can trim them slightly to ensure even cooking. Aim for a consistent ½ to ¾ inch thickness.
4. Season: Season both sides of the dry fillets generously with salt and black pepper. Let them rest briefly while you prepare the coating.
5. Mix the Crispy Coating
6. Combine Dry Ingredients: In a shallow dish (like a pie plate or a wide bowl), whisk together the all-purpose flour, cornstarch, paprika, and garlic powder (if using). The mixture should be light and powdery.
7. Dredge the Fish
8. Coat Thoroughly: Take one fish fillet at a time and press it firmly into the flour mixture on both sides, ensuring it’s fully coated.Shake Off Excess: Gently shake off any extra flour. Too much flour can lead to a gummy coating that might fall off or burn, so a light, even dusting is key. Place the dredged fillets on a clean plate or cutting board while you finish the rest.
9. Heat the Oil Correctly
10. Add Oil: Pour enough neutral high-heat oil into your heavy skillet to create a thin layer, about ¼ inch deep. It should come up the sides of the fillets slightly.
11. Heat to Temperature: Heat the oil over medium-high heat.
    1. With Thermometer: Wait until the oil reaches 360–375°F (182–190°C).
    2. Without Thermometer: Drop a tiny pinch of the flour coating into the hot oil. If it sizzles and bubbles instantly but doesn’t burn, your oil is ready. If it just sits there, it’s too cool; if it burns immediately, it’s too hot (reduce the heat and let it cool slightly).
12. Fry the Fish (No Sticking, No Soggy Crust)
13. Place Carefully: Gently lay the fish fillets into the hot oil, placing them away from you to avoid splashes. Don’t overcrowd the pan; fry in batches if necessary to maintain oil temperature and ensure even browning.
14. Resist Moving: For the first 1-2 minutes, do NOT move the fish. This allows the crust to set and naturally release from the pan. Trying to move it too early can cause sticking and tear the coating.
15. Flip: Once the edges appear golden brown and the fish lifts easily with a spatula, it’s time to flip.
16. Finish Frying: Continue to fry on the second side until both sides are a deep golden brown and the fish flakes easily with a fork.
    1. Timing Guide: For ½-inch thick fillets, this usually takes about 2-3 minutes per side. Thicker fillets will need a bit longer.
17. Drain & Serve
18. Drain on Rack: Immediately transfer the cooked fried fish fillets to a wire rack set over a sheet pan.
19. Do not place them on paper towels directly on a plate, as this traps steam and will make the crust soggy. The rack allows air to circulate, keeping them crispy.Season Again: Lightly sprinkle with a pinch of salt right after they come out of the pan.
20. Rest & Serve: Let the fish rest for a couple of minutes on the rack. Serve hot with fresh lemon wedges and your favorite sauce!