My Southern fried fish recipe is one of my favorite all time dishes to make. Out of all my Southern recipes, I love fried fish the most. Growing up in Washington, DC great fish and seafood was an everyday thing. My dad’s hobby was fishing and fresh fish was on the menu in our home on a regular bases. Today, It is not uncommon for me to have a fish fry on any given Friday or Sunday. Southern fried fish is a Soul Food classic dish that is a satisfying and comforting dish. It is simple to make and it require only a few ingredients. The key to great soul food fried fish is to achieve a crispy battered skin coating without allowing the inner fish to become dry.
How to Make Southern Fried Fish
What you will need:
- Deep Fryer or Heavy Pot: Using an electric deep fryer is very convenient, but if you don’t have one, a heavy-bottomed pot or skillet with high sides will do the trick.
- Thermometer: Use a thermometer to monitor the oil temperature.
- Tongs or Slotted Spoon: Use tongs or a slotted spoon to place your fish in the oil and when removing. Deep fried fish oil can get very hot so be very careful when placing and removing your fish.
- Paper towels: Use the pape rtowels to drain excess oil from the fish.
Ingredients for Southern Fried Fish
Red snapper, cornmeal, all-purpose flour, eggs, hot sauce, onion powder, garlic powder, paprika, cayenne pepper, salt and black pepper
This recipe for Southern fried fish uses red snapper, but you can use any type of fish that you prefer. You can also use catfish, tilapia, whiting or cod. Any of these fish can serve as a good alternative if you can’t find red snapper.
The fish is first dipped in a batter made with egg then it is coated with seasoned flour and cornmeal. The fish is then fried until it is golden brown and crispy. You can either deep fry or pan fry. For this recipe I used a large pot to deep fry. Both frying methods will yield delicious tasting fried fish.
Deep fry the fish for five minutes or until it is crispy and golden brown. Remove the fish from the pot and set it on paper towels to remove the excess oil.
Southern fried fish goes great with so many other dishes. For a classic soul food dinner, pair your fish with collard greens, mac and cheese and cornbread. And if you are anything like me, you must have hot sauce to give your fish a little extra kick. You won’t be disappointed.
How long does it take to deep fry fish?
Deep frying fish typically takes anywhere from 3 to 5 minutes per batch. However, the exact cooking time can vary depending on several factors, including:
- Thickness of the fish: Larger pieces of fish will take longer to cook through than smaller ones.
- Type of fish: Some types of fish cook faster than others.
- Temperature of the oil: The ideal oil temperature for deep frying fish is between 350°F and 375°F. If the oil is too hot, the fish will burn on the outside before it cooks through on the inside. If the oil is too cold, the fish will absorb too much oil and become greasy.
- Whether the fish is battered or breaded: Battered or breaded fish will take slightly longer to cook than fish that is not coated.
The best way to ensure that your fish is cooked through is to use a thermometer to check the internal temperature. The fish should reach an internal temperature of 145°F.
Southern Fried Fish Recipe
4
servings30
minutes40
minutesIngredients
1 ½ lb Red Snapper
1 Cup Cornmeal
¼ Cup All-purpose Flour
2 Eggs
2 Tbsps Hot Sauce
½ tsp Cayenne Pepper
1 tsp Paprika
1 tsp Onion Powder
3 tsps Garlic Powder
1 tsp Black Pepper
2 tsps Salt
Canola Oil
Directions
- Make sure your fish has been descaled, gutted and cleaned
- In a small dish combine the eggs and hot sauce
- Whisk until well combined
- In a separate dish combine the cornmeal, flour, garlic powder, onion powder, cayenne pepper, paprika, salt and pepper
- Dredge the fish in the egg wash then the cornmeal mixture then place on a wire rack
- Using medium high heat, deep fry the fish for 5 minutes
- After 5 minutes it is ready to serve.
Recipe Video
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Tips for the Best Southern Fried Fish Recipe
- Use the right type of fish. The best type of fish for southern fried fish is a firm-fleshed fish like catfish, cod, or tilapia. These fish will hold up well to the frying process and will not become too dry or flaky.
- Use a good quality oil. The best oil for frying fish is a high-heat oil like peanut oil or vegetable oil. These oils will not smoke at high temperatures and will help to prevent the fish from sticking to the pan.
- Don’t overcrowd the pan. When frying fish, it is important to not overcrowd the pan. This will lower the temperature of the oil and will cause the fish to steam instead of fry. Fry the fish in batches so that each piece has enough room to cook evenly.
- Fry the fish until golden brown and crispy. The fish is done frying when it is golden brown and crispy on the outside and cooked through on the inside. Use a meat thermometer to check the internal temperature of the fish. It should be at least 145 degrees Fahrenheit.
- Let the fish drain on paper towels. After frying the fish, let it drain on paper towels to remove any excess oil. This will help the fish to stay crispy.
- Serve the fish immediately with your favorite sides. Southern fried fish is best served hot and crispy. Serve it with your favorite sides, such as hush puppies, coleslaw, or mac and cheese.
