Crispy Fried Fish
Few dishes scream comfort food quite like crispy fried fish. It’s that irresistible combination of golden, crunchy coating and tender, flaky fish that keeps folks coming back for more. Whether you’re frying up bass or speckled trout, this recipe delivers satisfying crunch and Cajun flavor in every bite.
This one’s perfect for fish fry Fridays, weekend cookouts, or anytime you’re craving something Southern and satisfying. The prep is simple, the ingredients are pantry-friendly, and the flavor? Let’s just say, don’t be surprised if folks start asking for seconds before they finish the first round.
Before you get started
Make sure your oil is hot and ready before the fish hits the fryer. A thermometer is handy, but if you don’t have one, toss in a bit of fish fry mix and see if it sizzles right away. Also, have your setup ready: egg wash, dry coating, and a wire rack or paper towels for draining. Work fast, but stay organized. It gets messy, but in a fun way.
What You Need To Make Crispy Fried Fish
You’ll find all the exact ingredient amounts in the recipe card below, but here’s a peek at what you’ll need to pull it off:
- Fresh fish like bass or speckled trout, cut into hearty chunks
- A lemony egg wash made with eggs, milk, and fresh lemon juice
- Seasoned fish fry mix
- A mix of Cajun seasoning, garlic powder, and paprika for added kick
- Extra lemon for squeezing on top once it’s fried
- Vegetable oil for deep frying
How To Make Crispy Fried Fish
1
Start with clean, fresh fish. Cut it into large squares so they cook evenly and stay juicy inside. Set up a dredging station with three bowls or containers: one for the seasoned fish fry, one for the egg wash, and another batch of the fish fry mix for the final coat.
2
Toss the fish chunks in the dry fish fry mix first. Shake off the excess, then dip them into the lemony egg wash. Now back into the fish fry mix for another coating. Give it a good shake to make sure each piece is well-covered and ready to crisp up.
3
Heat vegetable oil in a deep fryer or heavy pot. You’re aiming for a golden fry here, so about 350 degrees works great. Carefully drop the coated fish into the hot oil and fry until they’re golden brown and floating, about 3 to 5 minutes depending on size. Remove and drain on paper towels. Squeeze fresh lemon juice over the top and serve immediately.
Commonly Asked Questions
What kind of fish works best for frying?
Firm white fish like bass, speckled trout, catfish, or even cod hold up great when fried. They flake nicely and don’t fall apart during cooking.
Can I bake instead of fry?
You can, but you won’t get the same crispy texture. Frying gives that signature crunch that baking just can’t match, even with a wire rack and high temp.
How do I know when the fish is done?
The fish should float and turn golden brown. Internally, it should be opaque and flake easily with a fork. If in doubt, slice one open to check
Crispy Fried Fish
Ingredients
- Fresh bass or speckled trout cut into large squares
- 2 eggs
- Splash of milk
- Juice from half a lemon for egg wash
- Box of seasoned fish fry mix
- Cajun seasoning to taste
- Garlic powder to taste
- Paprika to taste
- Vegetable oil for frying
- Extra lemon to squeeze on top after frying
- 1 tbsp yellow mustard
Instructions
- In a bowl, whisk together the eggs, milk, yellow mustard and lemon juice to make the lemon egg wash.
- In a separate bowl, pour the seasoned fish fry mix and add Cajun seasoning, garlic powder, and paprika to taste.
- Take the fish chunks and toss them in the seasoned fish fry. Shake off the excess.
- Dip each piece into the lemon egg wash, then coat it again in the fish fry mix. Shake to cover completely.
- Heat vegetable oil in a deep fryer or heavy pot over medium-high heat.
- Carefully drop the coated fish into the hot oil and fry until golden brown and crispy, about 3 to 5 minutes.
- Remove and drain on paper towels.
- Finish with a squeeze of fresh lemon juice and serve hot.
